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    Slow Cooker Berries and Cream Quinoa Porridge

    berries and cream quinoa breakfast porridge

    I wanted to create a really tasty breakfast that kids and adults would get into and one that didn’t take a lot of time to prepare.

    It took a lot of experimenting, and what I ended up with was a very delicious breakfast that can be made on the weekend and reheated throughout the week.

    I like it because it’s got a nice creamy, fruity taste that completely masks the “healthy” taste of the quinoa. I could eat this every day! 



    Berries and Cream Quinoa Porridge

    2 c. quinoa
    1/4 c. honey or maple syrup + 10 drops stevia extract
    2 tsp. vanilla extract
    4 cup. water
    1/4 tsp. sea salt
    8 c. berries (frozen or fresh)
    1/2 c. canned coconut milk

    1. Combine the first 5 ingredients in the dish of your slow cooker. Whisk to combine.
    2. Spread the berries and splashes/dollops of coconut cream evenly around the pot.
    3. Cook on low heat for 4 hours. If you want to do this in the evening, you can program it to turn off after 4 hours, then it will be ready for gentle reheating when you wake up.

    Alternately, you can cook everything in a covered, ovenproof casserole dish at 250 degrees F, for 3-4 hours, and reheat in the mornings for a quick breakfast.

    “Quick-cooking” method:
    Simmer all ingredients over low heat for 20-35 minutes, stirring often and adding liquid as needed.



    Keep taking back your health,
    Robin Shirley

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    Take Back Your Health with Robin Shirley