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Slow Cooker Blueberry-Coconut Breakfast Quinoa


  • Author: 365 Days of Slow Cooking
  • Prep Time: 10 minutes
  • Cook Time: 1 hour 30 minutes
  • Total Time: 1 hour 40 minutes
  • Yield: 4 servings 1x

Description

A breakfast quinoa with coconut milk and blueberries and coconut.


Ingredients

Scale
  • 3/4 cup quinoa
  • 1/4 cup shredded coconut (sweetened or unsweetened…it’s up to you)
  • 1 (13.5 oz) can coconut milk
  • 1 Tbsp honey
  • 1/4 cup chopped almonds
  • 1/4 cup toasted coconut
  • 2 cups frozen Highbush Blueberries

Instructions

  1. Rinse your quinoa (it’ll be bitter if it’s not rinsed). Add it to the slow cooker*. Sprinkle 1/4 cup coconut over the top. Drizzle with honey.
  2. Open your can of coconut milk. Stir it up until it’s a smooth and even consistency. Pour over the top of the quinoa. Stir a bit. Cover and cook on LOW for 3 hours or on HIGH for 90 minute to 2 hours.
  3. Remove the lid and stir a bit. Scoop into 4 serving bows. Top each serving with 1 Tbsp of chopped almonds, 1 Tbsp of toasted coconut and 1/2 cup of frozen blueberries. Enjoy!

Notes

*Ideal slow cooker size: 2-3 quart