DOLCE DIET LIFESTYLE:
Favorite Slow Cooker Breakfast Recipes
by Samantha Coogan, MS, RDN, LD
What’s better than waking up to breakfast that already made?! Well, I’m sure there are a few things, but this ranks right up there! Check out three of our favorite slow cooker recipes today and wake-up to a delicious feast tomorrow!
Banana Bread Quinoa
Ingredients
• 1 cup of quinoa
• 1/2 cup almond milk
• 1 cup water
• 1 1/2 banana
• 2 tbsp. chopped walnuts
• 1 1/2 tbsp. grass-fed butter, melted
• 1/2 tsp. vanilla extract
• 3 tbsp. brown sugar
Directions
1. Mash the banana in a bowl and set aside. In another bowl, mix the brown sugar and walnuts together.
2. Pour quinoa, milk, water, butter and vanilla into the crock pot.
3. Add the mashed banana and stir to evenly distribute.
4. Add walnuts to the quinoa and stir to mix.
5. Cook on low for 4 to 6 hours, or until the quinoa is fully cooked.
6. Serve warm and garnish with slices of banana!
Slow Cooker Breakfast Bowl
Ingredients
• 1 cup steel cut oats
• 4 cups water
• ½ cup almond milk
• 1 tbsp. grass-fed butter
• 1 tbsp. almond butter
• Chia seeds
• Hemp seeds
• fresh berries
• honey (optional)
Directions
1. Combine all the ingredients except almond butter, seeds and fresh fruit in a slow cooker.
2. Cover and cook on low overnight (6-8 hours).
3. The next morning, stir in a drizzle of honey if desired.
4. Scoop into a bowl, top with a handful of almonds and fruit, and enjoy!
5. Refrigerate the remaining oatmeal and eat within five days.
Cherry Almond Coconut Granola
Ingredients
• 5 cups old fashioned rolled oats
• 1 cup raw, whole almonds
• 1/2 cup dried tart cherries
• 1/2 cup unsalted hulled pumpkin seeds
• 1/4 cup unsweetened shredded coconut
• 1/4 cup coconut oil
• 1/4 cup honey
• 1 tsp. vanilla
Directions
1. Place the oats, honey, oil, vanilla, almonds and vanilla in a 4 quart slow cooker. Stir.
2. Leave uncovered and turn on high.
3. Cook for 1 hour, stirring every 20 to 30minutes.
4. Reduce to low and add the coconut, pumpkin seeds and cherries.
5. Continue to cook on low uncovered for about 4 hours, stirring every 20 or so minutes.
6. Granola is done when it looks completely dry.
7. Cool on baking sheets then store in an air tight container.
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