The gloomy mornings have had me craving a warm feel-good breakfast and that usually means some sort of Oatmeal with some fruit thrown on top. I’ve recently been a regular at a local breakfast spot, Egg Harbor Cafe, and it might solely be because of their breakfast quinoa bowl. It’s warm, creamy, and filled with various fruit and nuts. It’s served with a small cup of greek yogurt and honey and the combination of the warm breakfast bowl with cold yogurt is good enough to make you never want another oatmeal ever again. I figured I had been there enough times that I wanted to make it at home to have whenever I wanted!
Even better than the taste of this breakfast bowl, is the amount of time you have to spend making it. It takes minutes to throw all of this in the crockpot, turn it on low, and let it cook until your nose wakes you up in the morning and leads you to the kitchen.
Note: If you have a Crockpot with a timer, set it to low just before going to bed and set the timer to turn to warm after 6 hours. Mine does not have a timer, so I simply turned it on warm when I woke up (about 7 hours).
Breakfast Quinoa Oatmeal
Serves 6
- 1 and 1/2 Cups Steel Cut Oats
- 1/2 cup dry quinoa, rinsed
- 4.5 cups unsweetened almond milk
- 2 tbs coconut sugar
- 2 tbs maple syrup
- 2 tsp vanilla extract
- non-stick cooking spray
- chopped green apples, vanilla greek yogurt, honey, blueberries, pistachios, or dried cranberries for topping!
- Spray Crockpot generously with non-stick cooking spray (or you will have oatmeal caked to the sides in the morning!).
- Rinse quinoa and add all ingredients to the Crockpot.
- Stir well and set to ‘low’ just before bed. Oatmeal is best on low 6-6.5 hours but mine cooked for 7 because I don’t have a timer. I just added a little extra almond milk in the morning to make it a bit creamier.
- Top warm quinoa oatmeal bowl with desired toppings and enjoy!