Starting my mornings off with a delicious healthy breakfast is a total MUST for me, but finding the time to actually make it can be a serious struggle. That’s why I’m obsessed with using my crock pot for those busy mornings because let’s be honest, is there anything better than waking up to your kitchen smelling of warm cinnamon and vanilla?? You guys this Slow Cooker Berry Breakfast Quinoa is the perfect way to start your mornings and can easily be made by throwing just a few simple ingredients into your crock pot! This protein-packed bowl of sweet deliciousness is sure to keep you full and satisfied until lunchtime rolls around.
The easiest way to do this is to simply program your slow cooker the night before so that it’s ready when you wake up OR you can cook a big batch on Sunday and re-heat the leftovers throughout the week!
The flavors in this berry quinoa are simply delicious and just the thing needed to kick off my morning as this recipe is packed with fiber and protein! The best part is you can just throw all the ingredients into your slow cooker, turn it on and walk away. How easy is that?! No mess or time spent in the kitchen.
You can choose to use fresh or frozen berries, really whatever you have on hand or in your freezer. I used a mixture of strawberries, blueberries and raspberries, but feel free to use whatever berries you like!
I also want to note that there is NO added sugar to this recipe. All of the sweetness comes from a little maple syrup (or you could use honey), a touch of vanilla and of course the berries which, lemme tell you, sure make a delicious combination especially mixed with cinnamon! You can totally make this recipe your own too – I mean you could use almond or coconut milk in place of the water if that’s your jam or you could even add some oatmeal, flaxseed or chia seeds for extra texture and nutrients. Throw in some crunchy almonds as well, seriously you can’t go wrong with this!
Another reason I LOVE slow cooking quinoa is that this little grain has the unique ability of soaking up all the flavors it’s cooked with. That’s why quinoa makes such great leftovers because the longer it sits the better it always seems to taste! This recipe is freezer-friendly too making it perfect for weekly meal prep, just make sure to let your quinoa cool completely. I always like to separate this out into individual servings and freeze them in sealed containers. Then when I’m ready to eat, I just thaw them out separately and enjoy!
Slow cooking saves so much time in the kitchen too and, in my opinion, just makes everything taste SO much better! For more of my favorite crock pot recipes, head on over here!
- 2 ripe bananas, mashed
- 4 cups water
- 2 cups quinoa, rinsed
- 2 cups fresh or frozen mixed berries (blueberries, strawberries, raspberries, etc.)
- 2 Tbsp maple syrup
- 2 tsp. vanilla
- 1 tsp. cinnamon
- ¼ tsp. salt
- In a 3 or 4-quart slow cooker, add mashed bananas along with the rest of ingredients, mixing well. Cover and place on low for 5 to 6 hours or on high for 2 to 3 hours.
- Spoon quinoa into bowls and top with additional fruit or nuts, enjoy!
*Recipe adapted from Better Homes & Gardens