This Overnight Quinoa Breakfast Porridge is a delicious excuse to break out your slow cooker. It tastes like strawberries and cream (while being a healthy, protein-packed way to start your day!)
Slow cookers are usually reserved for dinners. My slow cooker’s typical day looks something like this: fill up with yums in the morning, hangout for the whole day cooking up whatever yums are inside, delightfully surprise us when we arrive home in the evening to a warm cooked meal.
(Plus a day full of nerves on the tulip-man’s part, who still doesn’t trust the slow cooker not to burn down our whole house) (he’ll learn).
But who says slow cooker recipes can only be dinners? Today we’re setting our slow cookers to cook overnight to create the most warming, delicious breakfast!
Throw in some strawberries, banana, milk, and almond butter and we’re on our way to a strawberries-and-cream-esque breakfast that’s about to fill your house with the tasty aroma of Saturday morning. Quinoa oatmeal, let’s do it.
- 1 cup dry quinoa 180 g, rinsed
- 2 cups any variety of milk 473 mL, I used vanilla soy
- 1 ½ cups fresh or frozen strawberries 200 g, halved
- 1 banana sliced
- 2 Tbsp almond butter 30 g
- Honey to taste
- Slow Cook: Add quinoa, milk, strawberries, banana, and almond butter to a slow cooker. Cook on low for 6 to 8 hours.
- Serve: Serve warm, topped with sliced fruit, honey, and any nuts or seeds you have on hand.
I first published this recipe on Amanda’s Cookin’.