Slow Cooker Quinoa Breakfast Bowl

This slow cooker quinoa breakfast bowl sneaks in carrots and zucchini and is extra filling. It makes a big batch, 6-8 hearty servings, especially when you add your toppings of choice. Since it is really neutral in flavor despite the amount of Ceylon cinnamon going in and smell, you can really do as you wish with it for toppings. The carrots and zucchini really hide themselves in this one. You can eat it cold from the fridge each day, with toppings of course, but you could also heat it up if desired. If you wanted milk, you could add some along with milk to a saucepan to heat it up. There are so many directions you could take this bowl.

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Cook Time 3 15

Servings: 6 - 8

Course: Breakfast, Main Course

Ingredients Method Notes

Ingredients

2 cups uncooked quinoa rinsed for 1 minute prior
4 large carrots grated with a cheese grater
2 small zucchini with the skin left on grated with a cheese grater
2 TBSP ground flaxseed
2 TBSP whole chia seeds
4 tsp Ceylon cinnamon
1 tsp pumpkin pie spice or 1/2 tsp fresh ground nutmeg
2 tsp vanilla extract - I use the alcohol free Trader Joe's vanilla for this
5.5 cups water if you prefer, you could use almond milk too
topping options berries (I use frozen unthawed raspberries), more Ceylon cinnamon, walnuts, shredded coconut, raisins, coconut yogurt, date syrup, maple syrup, almond milk

Method

Add everything above to a regular sized slow cooker except the toppings. Turn on LOW and cook for around 3 hours and 15 minutes, stirring well every hour. After you stir each time, flatted the mixture with a spoon so that the quinoa is in the liquid to cook. If you turn on high, the quinoa will stick to the bottom too much.
Enjoy immediately with toppings of choice or refrigerate and enjoy when needed - either cold or heated up.

Notes

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