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09.12.2015

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An energy packed breakfast ideal for cold days. Oats and quinoa slow cooked with milk and healthy stuff like linseed (flax), oat bran and coconut to give it that special something.

The days are getting a tiny bit colder here now, and by cold I mean about 16 degrees Celcius. But the mornings, especially out where I live, can be quite chilly. So yes, finally, it’s time to make porridge. I love porridge. But it’s not really what you want when it’s warm is it?

This porridge is made in the slow cooker, so it’s seriously easy. I’ve added quinoa because I love the combination with the oats. I’ve made it with a bit of milk rather than plain water because my mum always used to make it that way for us as children. To be exact, she made it with fresh milk only, no water at all, but keeping in mind this is for the slow cooker, I thought evaporated milk would behave better. So mine is a combo of evaporated milk and water. If you are vegan use just water, or a nut milk would also work.

The rest of the ingredients were things I thought I’d fancy. I literally stood in front of my cupboard and went “ah, some of this, some of this, and hmm maybe some of this”. And it all worked. You can do the same, and just use what you have on hand (other nuts, dried fruit, whatever) in similar quantities, or follow this recipe.

I make my porridge quite thick, because I like to pour hot milk over it when serving. I also like to drizzle honey on it, which mixes with the hot milk and produces something pretty delicious. This is a big batch, so you can make it at the beginning of the week and have it as a quick breakfast warmed up in the microwave. You might need to add milk while warming it too, since it will be very thick from the fridge.

Ingredients

1/2 cup rolled oats (not quick cooking)

1/4 cup quinoa, uncooked

1/4 cup oat bran

1/4 cup desiccated coconut, unsweetened

1 Tbs linseed (flax seed)

1/8 tsp salt

1/8 tsp cinnamon

1/2 cup + 2 Tbs evaporated milk (not sweetened condensed)

2 1/2 cups water

2 Tbs honey

extra water (about 1/2 cup) for adding during cooking

extra milk for serving, warm (this can be fresh)

extra honey for serving

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I used rolled oats because steel cut aren’t readily available in Greece. If you use steel cut you may be able to make this an overnight porridge, but you would have to make sure the liquid to oats ratio is correct. I don’t know what that would be as I’ve never tried the steel cut ones. Unfortunately.

Step 1

Put the oats, quinoa, oat bran, coconut, linseed (flax), salt and cinnamon in the slow cooker.

Step 2

Dilute the milk with the water, mix in the honey as best you can (it will melt later) and pour into the slow cooker insert.

Step 3

Cook on low for about 4 hours stirring at times to see how it’s going. The quinoa is the one that will take a while to cook fully. You may need to add some more water or milk during cooking if it gets too thick. I ended up adding an extra half cup of water (3 cups water in total). I would have used milk instead if I had some left. That’s entirely up to you.

Step 4

Serve hot with extra honey and warm milk drizzled on top. Keep in a plastic airtight container for a few days in the fridge. Warm up in the microwave adding milk to loosen.

This can easily be made vegan either by using plain water or switching the milk with a nut milk. Also, replace honey with agave syrup.

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So, what do you think? Leave me a comment!

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