What is more inviting in the morning than a warm bowl of oats with just the right amount of cinnamon and spice? Nothing. These oats will give your current breakfast a run for its money, I promise. Plus, its a set it and forget it kind of meal! My favorite.
Recently low on groceries, I was frequenting a health food breakfast and lunch place near my office, Honeybrains, and was inspired to create a similar recipe to their Power Oatmeal. Aside from the spice, I loved that they also used quinoa for added texture and protein so I decided to include it in mine as well.
If you’ve followed along with me, you might already know how much I love oats for their nutritional benefits and versatility. If you haven’t, you can read about it here! Combine my love of oats with an easy meal prep recipe and I’m sold. Just toss the ingredients in the slow cooker and set it for two hours while you tackle the rest of your meal prep for the week.
Ready for an extremely simple recipe that produces the perfect bowl of oatmeal? Read on.
Begin by adding oats, quinoa, cinnamon and nutmeg to the slow cooker and toss to combine. This will help avoid any clumping of the spices when adding liquids to the pot.
Next, add vanilla extract, coconut milk and water then stir to combine making sure to break apart any clumps that may form. I suggest full fat coconut milk for this dish to enhance the spice and creaminess, but I imagine you could use lite coconut milk or even more water if you wanted to lower the fat content.
Short on time? Just dump all ingredients in the pot and stir.
Set on high and cook for two hours. That’s it!
Top the oats however you'd like, but I recommend my favorite combination of natural peanut butter, raw wildflower honey (I use this) and mixed berries!
1 ½ cups rolled or steel cut oats (quick oats won't work well)
¼ cup quinoa
2 tsp ground cinnamon
1 tsp ground nutmeg
1 tsp vanilla extract
1 can (14 oz.) unsweetened coconut milk
3 ½ cups water
1. Add dry ingredients (oats, quinoa, cinnamon, nutmeg) to slow cooker and stir to combine.
2. Add vanilla, coconut milk and water to slow cooker and stir to combine, breaking apart any clumps that may form.
3. Cook on high for two hours.
4. Serve warm with your favorite toppings! (I love peanut butter, raw wildflower honey and mixed berries)
These oats can be stored in the fridge for up to 5 days. The texture when cold won’t be extremely desirable, but the deliciousness returns when reheated.