It only seems appropriate that my first post of the new year would be both a slow cooker recipe and an oatmeal recipe. If you have been around here for awhile you know that I love both of these things. If you're new, welcome(!) and get ready for a lot more slow cooker recipes and oatmeal recipes. It’s a popular topic here.
So let’s talk about today’s recipe because it’s one of my new favorite things to make in the slow cooker. The base starts with oats, quinoa, and flaxseed meal. The quinoa and flaxseed meal add extra fiber and protein to the oats, which helps keep you full longer. To that we add some water, some almond milk, a bit of peanut butter (more protein!), and some no sugar added jam. Then we let everything cook into a delicious breakfast dish. Store it in mason jars or containers for quick week day breakfasts. Just add a touch of milk and warm it in the microwave or on the stove top.
Sunday Slow Cooker: PB&J Quinoa Oatmeal
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- 1 cup rolled oats (or steel cut oats)
- 1/3 cup quinoa
- 2 tbsp flaxseed meal
- 2 cups water
- 2 cups unsweetened almond milk
- 1/4 cup peanut butter
- 1 tsp vanilla extract
- 1 tsp cinnamon
- 1/2 tsp salt
Spray your slow cooker with cooking spray or use a crockpot liner.
Add everything to the slow cooker and stir together. You may want to melt the peanut butter a bit so it can be incorporated evenly.
Cook on low for 6-8 hours. Be careful the first few times you cook oatmeal in the slow cooker, because each slow cooker is a bit different and it can easily burn on the sides and bottom. If you notice this is happening, stir everything again and check to see if it is done. You will have to figure out the exact amount of time your slow cooker takes. Mine takes about 6.5 hours.
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
The Nutritional Values provided are estimates only and may vary based on the preparation method.
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