If you're a regular reader of this blog, you'll know that I'm slightly obsessed with oatmeal. It's my family's go-to breakfast all year long because it's easy to make in big batches, filling and nutritious. It is also so versatile and can be served hot or cold and takes on the flavours of whatever delicious ingredients you add to it.
But, I've noticed that my kids have grown a little bored of our typical breakfast and have asked for something different. As such, I've started adding more variety to our breakfasts, serving more eggs and toast and DIY Greek yogurt parfaits. I've also experimented with some different grains to make porridge (other than our go-to oatmeal porridge). One that was a huge hit for everyone was quinoa porridge. We often serve quinoa as our grain for dinner, but until now, hadn't made it for breakfast. It was a huge success! And even better — I made it overnight in the slow-cooker and it was hot and ready for us in the morning.
We all love coconut, so I decided to use coconut milk and add shredded coconut before serving (as well as fresh berries and banana slices). Quinoa is naturally high in protein and fibre, so this breakfast was filling and kept us all going until lunch. For an extra protein and fibre boost, I added chia seeds, which are also high in calcium!
This is a big recipe — enough for leftovers.
Before bed, add rinsed quinoa, chia seeds, can of coconut milk, milk, brown sugar and salt to your slowcooker. Mix to combine
Turn to low and set for 8 hours
Go to bed
In the morning, serve in bowls, add a splash of coconut milk, fresh berries and banana slices (and a bit more brown sugar if you'd like)
If you're looking for yummy recipes and tips on feeding kids (even your picky eaters), I'm your gal. I post free tips and recipes on my Facebook page daily!