- 6
Ingredients
- 3/4 cup steel cut oats
- 3/4 cup quinoa (red, white, or tri-color variety), rinsed
- 1 cup chopped dried apricots
- 2 tablespoons honey
- 1 teaspoon vanilla extract (or 1/2 teaspoon
- 1/2 teaspoon salt
- 6 cups water
- 3/4 cup hazelnuts, roasted and chopped
Preparation
Step 1
Makes 6
Combine the oats, quinoa, dried apricots, honey, vanilla, salt, and water in the bowl of a slow cooker (2 1/2- to 3 1/2-quart size; if your slow cooker is larger, double the recipe). Stir to dissolve the honey and mix everything evenly.
In the morning or after about 8 hours, remove the lid and stir to re-incorporate all the ingredients. Also stir in any film that has formed on top of the porridge.
How To Cook Fluffy, Tasty Quinoa
, the leftovers of this recipe take well to being reheated in the microwave with a splash of milk. The porridge will keep in the refrigerator for up to a week.
You can also freeze scoops of the porridge in a muffin tin for a pre-portioned breakfast option. Transferred to a freezer bag, the scoops will keep well for up to two months. Place as many scoops as you like in a serving bowl and microwave on high for about two minutes, stirring once during cooking.
Put in slow cooker on low 6 to 8 hours.