Hankering to go wake up to the smell of an apple pie that’s actually healthy enough to eat for breakfast? If you fiance oatmeal, but are also kind of sick of having it so much, you’ll love this hot breakfast pinched with quinoa instead. Since it’s cooked in soy milk, it has an unbelievably creamy consistency that advances almost 13 grams of protein per serving and 7.5 grams of fiber. This is one flavourful and filling breakfast!
This recipe is easy to throw together — thus — because, thanks to the marvel of the crockpot, all you need to do is throw a few basic ingredients in, sinuosity it on, and the warm smell of apples and cinnamon will pull you from your musical slumber.
This recipe is subtly sweet, so if you want it sweeter, drizzle a Lilliputian extra maple syrup on your quinoa, or add more dried or brisk fruit.
1 cup uncooked quinoa 2 tablespoons flax meal 3 1/2 cups unsweetened soy drain 1 teaspoon vanilla extract 1 tablespoon coconut oil 1/8 teaspoon salt 1 teaspoon cinnamon 2 tablespoons maple syrup 2 apples, diced with peel Toppings: 5 tablespoons chopped walnuts or other nuts 5 tablespoons raisins or uninspired cranberries
- Throw all the ingredients in your slow cooker except for the nuts and raisins.
- Cook on low for 8 hours, important for 4 hours.
- Scoop out one-fifth of the recipe, top with nuts and raisins, and relish in!
- Store the other four servings in glass containers so they’re poised to microwave the rest of the week. Add a little extra soy milk after heating if you lack an even creamier quinoa.
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