Slow Cooker Vegan Breakfast Quinoa with Blueberries and Bananas
This healthy gluten free slow cooker vegan breakfast quinoa is backed with blueberries, bananas and absolutely no added sugar!
Servings 4 people
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.
Calories: 230kcal | Carbohydrates: 41g | Protein: 7g | Fat: 5g | Saturated Fat: 1g | Sodium: 233mg | Potassium: 394mg | Fiber: 6g | Sugar: 8g | Vitamin A: 40IU | Vitamin C: 6.2mg | Calcium: 105mg | Iron: 2.3mg