Perfect for breakfast and easy to make, this Slow Cooker Quinoa and Chia Porridge is ideal for a comforting breakfast and is prepared using almond milk, quinoa flakes, chia seeds, Granny Smith apples, and vanilla bean. This nourishing Slow Cooker Quinoa and Chia Porridge recipe can serve up to 4 people.

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Recipe Ingredients

• 1 litre (35 fl oz/4 cups) unsweetened almond milk
• 2 Granny Smith apples, peeled and coarsely grated
• 1 vanilla bean, split with seeds scraped out (use both pod and seeds)
• 60 g (2¼ oz/¾ cup) quinoa flakes
• 3 tbsp chia seeds
• 3 tbsp finely chopped dates
• 3 tbsp dried cherries, cranberries, or chopped dried apricots
• Rice malt syrup or honey, for drizzling
• Fresh raspberries and toasted slivered almonds, for serving

How To Make Slow Cooker Quinoa and Chia Porridge

1. Combine Your Ingredients: Add the almond milk, grated apples, vanilla bean and seeds, quinoa flakes, chia seeds, chopped dates, and your choice of dried fruit into the slow cooker. Gently stir to evenly mix everything.
2. Set and Forget: Cover the slow cooker with its lid and cook on low heat for 2 hours. During this time, the mixture will thicken into a creamy porridge, and the aroma of vanilla and warm fruit will fill your kitchen.
3. Finish with Flair: Once the cooking is complete, remove the vanilla bean pod and give the porridge a good stir to incorporate any settled ingredients.
4. Serve and Enjoy: Spoon the porridge into bowls while it’s still warm. Drizzle with rice malt syrup or honey for a touch of sweetness, and top with fresh raspberries and toasted slivered almonds for added crunch and flavor.

Recipe Tips

• Boost Protein Content: Add a scoop of unflavored protein powder to the mixture before cooking for a nutrient-packed breakfast that’s perfect for active mornings.
• Switch the Milk: Use coconut milk for a richer texture or oat milk for a nut-free, creamy alternative that pairs beautifully with dried fruits.
• Make It Spiced: Sprinkle in a pinch of ground cinnamon or nutmeg to enhance the warm flavors and make the porridge even more aromatic.
• Chill for Overnight Porridge: Refrigerate leftovers and enjoy it cold the next morning as a refreshing quinoa and chia pudding with fresh toppings.
• Add Crunch: Top with toasted coconut flakes, pumpkin seeds, or granola for added texture and a satisfying bite in every spoonful.

Recipe FAQs and Variations

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