Slow Cooker Chocolate quinoa porridge (Vegan, Gluten-free, Refined Sugar-free)

Saturday, March 10, 2018

Recently, I have been obsessed with this quinoa porridge for breakfast. In fact, this recipe was accidentally created because I was planning to prepare my steel cut oats but then I realise I didn't have sufficient amount of oats left (sad story). Seriously, who can just eat 1/4 cup of oats for breakfast? Out of the disappointment, I decided to be adventurous and try replacing part of the oats with quinoa and the result was literally phenomenal. I am basically having this for breakfast every single day for the past month and I didn't even get bored with it yet. 

I tried making this with different plant milk and my conclusion is that oat milk makes the creamiest and fluffiest porridge for this recipe :) But you can definitely use almond milk or coconut milk if you wish. This post is not sponsored by Oatly, but the lovely people there did send me some of their delicious Oat milk. I have been a huge fan of Oatly since I tried them in Stockholm few years ago and I immediately fell in love with it! I did find them sometimes in some grocery stores in Hong Kong, but they haven't officially launched their products here. Luckily, God has heard my prayer and Oatly are finally coming to Hong Kong this year (YAY!)

I usually prepared this recipe using a slow cooker, just throw everything into the slow cooker the night before, set it at low setting and it will be ready the next morning :) You can also cook them on the stove top, but it will take around 15-20 minutes.



Ingredients:

1/4 cup steel cut oats
1/4 cup quinoa
1 cup oat milk
1/2 zucchini (shredded)
1 apple (diced)
1/2-3/4 cup water (depends on how creamy you want your porridge to be)
1 tsp cinnamon
1 tsp chai spice

1 Tbsp cacao powder
1 tsp carob powder
1 tsp maca powder


Directions:


  1. On the night before, rinse the quinoa using a fine mesh. Shred the zucchini and squeeze as much water as you can from it. Dice the apple. 
  2. Mix the first 8 ingredients into a oven safe pot until everything is well combined.
  3. Place the pot into the slow cooker and slowly pour water into the bottom of the slow cooker until its level is about 1 inch below the top of the pot.
  4. Cover and cook on low for 8 hours. Stir before serving.
  5. Serve with maple syrup, more oat milk, raw cacao nibs, almond butter and fresh fruits.

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