Everyone thinks of using their slow cooker for dinner, but did you know its a huge helper when it comes to making an awesome (and healthy!) breakfast?
I’m a huge fan of steel cut oats, but who has time to make them in the morning? Between getting myself ready for work and making sure my kids are set for the day, the slow cooker is a mom’s best friend. This is a really healthy recipe, and it is even better because you can totally make a big batch on Sunday and portion them out for the week.
There are a lot of steel cut oat recipes online, but adding quinoa makes this recipe even healthier. Quinoa is an excellent source of protein so it’ll keep you fuller longer. You can top your oatmeal with whatever you like (or what you have on hand). My most recent batch I used some fresh raspberries and sliced almonds. I’ve also used chia seeds, blueberries and walnuts.
For New Year’s Day, I hosted a family brunch and made a huge batch of this, served it with walnuts, raisins, fresh berries and maple syrup. (pictured here)
SLOW COOKER STEEL CUT OATS AND QUINOA
1 cup ShopRite Irish-style steel cut oats
1/3 cup ShopRite quinoa
2 tsp. cinnamon
2 tbsp. brown sugar
1/2 tsp. nutmeg
1/4 tsp. cardamom
1 tsp. vanilla extract
5 cups water
1 cup ShopRite almond milk
Add the oats, quinoa, spices and sugar to the slow cooker. Mix together and add the water. You can either cook this on low for about 6 hours or high for about 2.5 – 3 hours, until the water is mostly absorbed. As its starts to thicken, add the almond milk and continue to cook until the oats and quinoa are cooked all the way through. Serve warm or let cool completely. Once its cooled, you can package into portions and put in the freezer.
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