This healthy gluten free slow cooker vegan breakfast quinoa is backed with blueberries, bananas and absolutely no added sugar!
My parents may not have been that enthusiastic about cooking, but one thing I learned from my mom in the kitchen is how amazing the slow cooker is. If you’re a busy person (and who here isn’t?), the slow cooker (aka crockpot) is your BFF for life. And while I grew up eating a ton of stews and meatballs in the slow cooker, I thought it would be an equally welcome addition to my morning routine, as well. This Slow Cooker Vegan Breakfast Quinoa is a nice way to switch up the traditional morning oats. You can flip it on early Sunday morning and serve a stunning brunch you and your kids are going to love. Alternatively, I sometimes make a huge batch on the weekend while I’m putting about the house doing chores, then rewarm it every morning throughout the week. Either way, it’s absolutely delicious and an amazing way to get in tons of protein and fibre while keeping the meal gluten free and vegan!
How to Make Slow Cooker Vegan Breakfast Quinoa with Blueberries and Bananas
I can’t believe how simple this is, but you’re honestly going to love it. To your slow cooker add ripe banana, water, almond milk, quinoa, blueberries, flax, cinnamon and vanilla. Turn it on and walk away. Yep, that’s legit it. I like to usually add a bit more almond milk to make it looser and creamier, but this recipe allows you to enjoy it your way.
You can also switch up the fruit in your slow cooker vegan breakfast quinoa by adding frozen cherries, raspberries or mango. You can also omit the ripe banana, though I personally find it adds that natural sweetness without the need for sugar or syrup.
Finally, you can top it off with whatever berries, nuts, seeds, yogurt or nut butter that your heart desires. The sky is the limit with this recipe so tweak it to fit whatever you have on hand.
This Slow Cooker Vegan Breakfast Quinoa with Blueberries and Bananas for company is easy enough for a week-day breakfast, but is elegant enough to serve to guests for a weekend brunch. You can easily double this recipe, just note that it may take an hour or two extra in the slow cooker to absorb all of that liquid. Then you can make it really fun by creating a little DIY quinoa bowl bar and let all of your letting guests serve themselves however their heart desires. Cute, right?
Now, I want to know- what’s your favourite breakfast?
Have you tried using your slow cooker to make breakfast?
Have you tried this Slow Cooker Vegan Breakfast Quinoa with Blueberries and Bananas?
Leave me a comment with your thoughts!
- 1 ripe banana mashed
- 1 cup water
- 1 cup unsweetened vanilla almond milk
- 1 cup quinoa rinsed
- 1 cup frozen wild blueberries
- 1 tbsp ground flax seed
- 1/2 tsp cinnamon
- 1/4 tsp salt
- 1 tsp vanilla
- Additional unsweetened vanilla almond milk
- Wild blueberries
- Bananas sliced
- Hemp hearts
- Chia seeds
In a slow cooker, combine the bananas, water, almond milk, quinoa, blueberries, flax, cinnamon and salt. Put the lid on and cook on high for 2-3 hours or on low for 4-6 hours. If you double the recipe, you'll likely need an extra hour in the slow cooker.
To serve, top with fruit, nuts, and seeds, as desired.