Crock-Pot Apple-and-Quinoa Porridge
Updated Feb 15, 2021, Published Sep 01, 2016
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Most of us are familiar with quinoa as a side dish or the base for an alternative pilaf. But did you know it makes a fantastic morning porridge, too? Mixed with apples and nuts, it also offers a full serving of protein in every bowl. And Crock-Pot cooking makes it incredibly easy: just turn it on before bed, and wake up to a tummy-warming bowlful. The slow cooker method results in a super-creamy and rich tasting porridge.
Crock-Pot Apple-and-Quinoa Porridge
Ingredients
- 1½ cups dry quinoa, rinsed (see note)
- ½ cup gluten-free steel-cut oats
- 3 cups filtered water
- 3 cups unsweetened almond, rice, cashew, or other non-dairy milk of choice
- 2 medium apples, cored and diced (unpeeled)
- 1/3 cup xylitol, coconut sugar, or other sweetener of choice
- 1 tablespoon ground cinnamon
- 1 teaspoon ground ginger
- 1/3 cup chopped walnuts, lightly toasted
Instructions
- Place all ingredients except the nuts in a slow cooker and stir to combine. Set on low, and allow to cook overnight. Stir well before serving, adding more milk as needed. Top with a sprinkling of walnuts (about 2 tablespoons per serving). Store leftovers, covered, in the refrigerator or freezer.
- Stovetop method: Reduce liquids to 2½ cups each of milk and water. Combine everything except the nuts in a large pot and heat over medium-high heat until just barely boiling. Immediately lower heat to low, cover, and cook for 30-45 minutes, stirring frequently, until the quinoa is cooked and creamy. Add nuts and stir to combine. Serve warm or cold.
Notes
Feel free to substitute more oats, buckwheat groats, or millet for some or all of the quinoa.
Nutrition
Calories: 227kcalCarbohydrates: 35gProtein: 7gFat: 7gSodium: 128mgPotassium: 249mgFiber: 5gSugar: 4gVitamin A: 25IUVitamin C: 2.1mgCalcium: 153mgIron: 2.2mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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