1 1/2 cups dry quinoa
1/2 cup steel cut oats
3 cups water
3 cups almond milk unsweetened
2 apples diced
1/4 cup coconut sugar
1 T cinnamon
1 T ground ginger
This porridge is great because you can set it all up the night before, meaning you don’t have to think about a healthy, delicious breakfast in the morning!
Place all ingredients in slow cooker and stir well. Set on low and leave overnight (6-8 hours).
Once cooked, stir well before serving.
To serve, add more milk and top with yoghurt, chopped nuts or whatever you enjoy.
Serves 8 but will keep in the fridge and can be reheated to serve again.
If you leave it on for too long it does get gluggy, so perhaps not the best option if you intend to have a sleep in! Red and black quinoa hold their texture a little better under cooking so you might like to experiment with them for a longer cooking time. Even if it does overcook, it still tastes delicious. Get some texture back by adding freshly grated apple or shredded coconut.
For an avenin-free alternative (avenin is the protein found in oats that some people react to), you might like to try replacing the oats with quinoa flakes or amaranth seed to give it a porridge-like consistency. We haven’t tried these yet, so let us know what alternatives you enjoy!
Recipe from Simply Gluten Free