PREP: Spray your slow cooker generously with non-stick spray or line with a slow cooker liner. In a mesh strainer, rinse out the quinoa really well under cold water for about 30 seconds to 1 minute. Let dry.
FILL UP SLOW COOKER: Combine the steel cut outs, rinsed quinoa, almond milk, brown sugar, maple syrup, salt, vanilla extract, and cinnamon (if desired) into the slow cooker.
COOK OVERNIGHT: Stir everything together really well, place the lid on the slow cooker, and then set your slow cooker to low for 1 hour. Then, without opening the slow cooker or disturbing it (otherwise the heat escapes!), switch the dial to "warm" setting. Allow to "cook" overnight for 8-9 hours (longer than that and it becomes mushy). See Note 2
IN THE MORNING: Once you wake up, immediately turn it off the heat and stir the oats. They may still have some liquid, but it continues to soak in as they are served (we like them better with extra liquid rather than dry and mushy/gummy!) These oats are intended to be fairly creamy.
SERVE: We have plenty of serving suggestions in the post, but add your favorite toppings such as fresh fruit, an extra splash of milk, any additional brown sugar, honey, or maple syrup, and a big scoop of nut butter (peanut butter, almond butter, etc.).