We are officially one week into life with little Beau and I’m starting to feel like myself again (don’t I sound like a new mother?!). He’s getting used to our family and has chewed on pretty much every little kid toy we own. He’s so stinking adorable though so he gets a pass on like everything.
Anyways, late last week this recipe was featured on the ShopRite Potluck blog. They were having a big crock pot sale and this is a perfect recipe if you’re looking to do some weekly meal prep. You can cook this up on Sunday and put it into containers for the whole week for a healthy, delicious breakfast. You can top this with whatever you’d like – berries, nuts, maple syrup, chia seeds, etc., but with the added quinoa, the oatmeal sticks with you a little longer than just regular oats.
This really doesn’t take a long time to cook in the slow cooker either. I can start it in the morning and have it ready by brunch time – which is when I first made this. You can easily double or triple this recipe too so you really have a lot to freeze and eat leftover. Enjoy!
Read on for the recipe and a super cute picture my new dog (because I’m officially a crazy dog lady again!).
- 1 cup steel cut oats
- 1/3 cup quinoa
- 2 tsp. cinnamon
- 2 tbsp. brown sugar
- 1/2 tsp. nutmeg
- 1/4 tsp. cardamom
- 1 tsp. vanilla extract
- 5 cups water
- 1 cup almond milk
- Add the oats, quinoa, spices and sugar to the slow cooker. Mix together and add the water. You can either cook this on low for about 6 hours or high for about 2.5 – 3 hours, until the water is mostly absorbed. As its starts to thicken, add the almond milk and continue to cook until the oats and quinoa are cooked all the way through. Serve warm or let cool completely. Once its cooled, you can package into portions and put in the freezer.