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
Calories 230kcal
Equipment
- slow cooker
Ingredients
- 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
To serve:
- Additional unsweetened vanilla almond milk
- Wild blueberries
- Bananas sliced
- Hemp hearts
- Nuts
- Chia seeds
Instructions
- 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.
Nutrition
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