A mixture of steel cut oatmeal and quinoa that can be cooked overnight in your slow cooker. This breakfast can be topped with fresh berries and a splash of milk for a delicious and healthy breakfast the whole family will love.
Actually a lot.
We are pretty much cereal people through and through. The husband will eat different kinds of cereals, but me? I stick with one that I really like and eat it until I’m sick of it. For the past few months it was honey-nut cheerios and now it’s shredded wheat.
Every morning with some almond milk. And the babe’s got his oatmeal and applesauce.
Side-note: Am I the only one that gets waffles and pancakes mixed up? I’m constantly calling them the wrong name, and the husband is constantly teasing me about it.
I also do really like overnight oats, which I’ve had a few on the blog. Side-note two: overnight oats were my jam in college. I ate them every single morning and have so many different flavors and recipes I need to share. Mental note. I’m on it.
Anyways. I have always wanted to try quinoa in an overnight version like oats. Except I kinda wanted a no-work quinoa. So, naturally the slow cooker came to mind.
I tried just quinoa in the slow cooker overnight and that was a huge major fail. Don’t do it. Never do it.
But with a mixture of steel cut oats (not old fashioned and not quick – neither work), the quinoa is perfectly fluffy and delicious come morning time. I practically squeeled with excitement when I had a combo that finally worked and didn’t have to wake up to a black sticky disaster in my slow cooker. Side-note three – someone needs to invent a machine that cleans your slow cooker for you. For some reason, that is my least favorite thing to clean. #firstworldproblems
With seriously five minutes prep time, a delicious hot and healthy breakfast to wake up to, what more could you want? You’ve got to try this!
- 1 and 1/2 cups steel cut oats (no substitutes)
- 1/2 cup quinoa
- 4 and 1/2 cups water, or almond milk
- 4 tablespoons brown sugar
- 2 tablespoons real maple syrup
- 1/4 teaspoon salt
- 1 and 1/2 teaspoons vanilla extract
- Optional: 1/4 teaspoon cinnamon, fresh berries, splash of milk, additional sugar for topping
- Spray your slow cooker with non-stick spray. (Do not forget this step!)
- In a mesh strainer, rinse out the quinoa really well.
- Combine the steel cut outs, rinsed quinoa, water or almond milk, brown sugar, maple syrup, salt, vanilla extract, and cinnamon (if desired) into the slow cooker.
- Stir really well and then set your slow cooker to low or, if you have a programmable slow cooker, set it to when you will wake up.
- This meal is ideal at 6-7 hours (best at 6 hours if you have a fast crockpot) and after that it becomes mushy and not so great.
- If you sleep 6-7 hours then turn it on low right before going to sleep or set the program to start preferably 6 hours before waking up.
- Once you wake up, immediately turn it off the heat and transfer to another dish or to breakfast bowls.
- Serve with a splash of milk, fresh berries, and additional brown sugar if desired.
Here are some more delicious breakfast ideas: