Home » Recent Posts » Recipes » Slow Cooker Vegan Breakfast Quinoa with Blueberries and Bananas | No Sugar Added & Gluten Free Crockpot Recipe!
Last Updated . Published By Abbey Sharp 28 Comments
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Medically reviewed by Abbey Sharp, Registered Dietitian (RD), BASc.
This healthy gluten free slow cooker vegan breakfast quinoa is backed with blueberries, bananas and absolutely no added sugar!
My parents may not have been that enthusiastic about cooking, but one thing I learned from my mom in the kitchen is how amazing the slow cooker is. If you’re a busy person (and who here isn’t?), the slow cooker (aka crockpot) is your BFF for life. And while I grew up eating a ton of stews and meatballs in the slow cooker, I thought it would be an equally welcome addition to my morning routine, as well. This Slow Cooker Vegan Breakfast Quinoa is a nice way to switch up the traditional morning oats. You can flip it on early Sunday morning and serve a stunning brunch you and your kids are going to love. Alternatively, I sometimes make a huge batch on the weekend while I’m putting about the house doing chores, then rewarm it every morning throughout the week. Either way, it’s absolutely delicious and an amazing way to get in tons of protein and fibre while keeping the meal gluten free and vegan!
How to Make Slow Cooker Vegan Breakfast Quinoa with Blueberries and Bananas
I can’t believe how simple this is, but you’re honestly going to love it. To your slow cooker add ripe banana, water, almond milk, quinoa, blueberries, flax, cinnamon and vanilla. Turn it on and walk away. Yep, that’s legit it. I like to usually add a bit more almond milk to make it looser and creamier, but this recipe allows you to enjoy it your way.
You can also switch up the fruit in your slow cooker vegan breakfast quinoa by adding frozen cherries, raspberries or mango. You can also omit the ripe banana, though I personally find it adds that natural sweetness without the need for sugar or syrup.
Finally, you can top it off with whatever berries, nuts, seeds, yogurt or nut butter that your heart desires. The sky is the limit with this recipe so tweak it to fit whatever you have on hand.
This Slow Cooker Vegan Breakfast Quinoa with Blueberries and Bananas for company is easy enough for a week-day breakfast, but is elegant enough to serve to guests for a weekend brunch. You can easily double this recipe, just note that it may take an hour or two extra in the slow cooker to absorb all of that liquid. Then you can make it really fun by creating a little DIY quinoa bowl bar and let all of yourletting guests serve themselves however their heart desires. Cute, right?
Now, I want to know- what’s your favourite breakfast?
Have you tried using your slow cooker to make breakfast?
Have you tried thisSlow Cooker Vegan Breakfast Quinoa with Blueberries and Bananas?
Leave me a comment with your thoughts!
Slow Cooker Vegan Breakfast Quinoa with Blueberries and Bananas
This healthy gluten free slow cooker vegan breakfast quinoa is backed with blueberries, bananas and absolutely no added sugar!
5 from 1 vote
Print Pin Rate
Course: Breakfast
Cuisine: American
Prep Time: 5 minutes minutes
Cook Time: 3 hours hours
Total Time: 3 hours hours 5 minutes minutes
Servings: 4 people
Calories: 230kcal
Author: Abbey Sharp
Equipment
slow cooker
Ingredients
- 1 ripe banana mashed
- 1 cup water
- 1 cup unsweetened vanilla almond milk
- 1 cup quinoa rinsed
- 1 cup frozen wild blueberries
- 1 tbsp ground flax seed
- 1/2 tsp cinnamon
- 1/4 tsp salt
- 1 tsp vanilla
To serve:
- Additional unsweetened vanilla almond milk
- Wild blueberries
- Bananas sliced
- Hemp hearts
- Nuts
- Chia seeds
Instructions
In a slow cooker, combine the bananas, water, almond milk, quinoa, blueberries, flax, cinnamon and salt. Put the lid on and cook on high for 2-3 hours or on low for 4-6 hours. If you double the recipe, you'll likely need an extra hour in the slow cooker.
To serve, top with fruit, nuts, and seeds, as desired.
Nutrition
Calories: 230kcal | Carbohydrates: 41g | Protein: 7g | Fat: 5g | Saturated Fat: 1g | Sodium: 233mg | Potassium: 394mg | Fiber: 6g | Sugar: 8g | Vitamin A: 40IU | Vitamin C: 6.2mg | Calcium: 105mg | Iron: 2.3mg
Tried this Recipe? Pin it for Later!Mention @AbbeysKitchen or tag #abbeyskitchen!
Abbey Sharp
Abbey Sharpis a Registered Dietitian (RD), regulated by theOntario College of Dietitians. She is a mom,YouTuber,Blogger,award winningcookbook author,media coachspecializing in food and nutrition influencers, and a frequent contributor to national publications likeHealthlineand on national broadcastTV shows.
About Abbey Sharp
Abbey Sharpis a Registered Dietitian (RD), regulated by theOntario College of Dietitians. She is a mom,YouTuber,Blogger,award winningcookbook author,media coachspecializing in food and nutrition influencers, and a frequent contributor to national publications likeHealthlineand on national broadcastTV shows.
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Reader Interactions
28 Comments
Nona McCown says
What size crockpot did you use? I have a 6qt., but it seems like it might be too big for this recipe. Thoughts?
reply to this comment
Abbey Sharp says
You can still use a 6qt for this recipe.
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Farrah says
Yay for crockpot recipes! (It’s definitely one of my best friends as well. 😛 ) This looks amazing–I love all the colors! *-*
reply to this comment
Abbey Sharp says
Yes! Thanks Farrah 🙂
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jill conyers says
I have a breakfast quinoa recipe that I love. Thanks for the ideas to change things up.
reply to this comment
Abbey Sharp says
Amazing! Enjoy Jill
reply to this comment
Mikki says
I love oats in the morning and every once and awhile I’ll do crock pot oats. It’s nice to wake up to the smell of them.
This looks delish! May have to try this one.reply to this comment
Abbey Sharp says
Right! The smell is ahhhmazing
reply to this comment
Angel says
Wow! This is such a beautiful and colorful dish! I love anything that goes in the crockpot, so will definitely give it a try!!
reply to this comment
Abbey Sharp says
Totally! So easy and guaranteed deliciousness
reply to this comment
Meredith says
I love all of the flavors in this delicious looking quinoa breakfast! Will definitely have to try it soon…
reply to this comment
Abbey Sharp says
For sure! Thanks Meredith 🙂
reply to this comment
Rebecca says
this looks delicious! I haven’t had quinoa for breakfast in a long time. I need to make this to break the streak
reply to this comment
Abbey Sharp says
Yes! Do it girl! Thanks Rebecca
reply to this comment
Sarah says
Love the idea of a slow cooker for breakfast. I haven’t used my slower cooker for much of anything in the past year and a half and I really need to use it more. This breakfast looks simply delicious! I like quinoa breakfast bowls although usually use leftover (planned over) quinoa or batch cook it.
reply to this comment
Abbey Sharp says
Totally! I would break that crockpot out and give this one a try!
reply to this comment
Such a great way to change things up from the usual oatmeal. This sounds and looks amazing!
reply to this comment
Abbey Sharp says
For sure. Oatmeal can get boring so this recipe solves it!
reply to this comment
i typically do oats in the morning but quinoa sounds like a good one to try!
reply to this comment
Abbey Sharp says
Yeah! It’s a nice switch up for something different
reply to this comment
My slow cooker gets a workout in my house, but I have never used it for breakfast. This looks like a great idea!
reply to this comment
Abbey Sharp says
Hahah I highly recommend it!
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Christina Bauer says
Oh. My. God. How have I not thought of this?! IDK but you are brilliant, and I’m making this very very soon. Looks divine, and the perfect start to the day!
reply to this comment
Abbey Sharp says
Aw thanks lovely! You must, you’ll love it 🙂
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Rachel says
I love my slow cooker. I never would have thought to make breakfast in it! Great idea.
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Abbey Sharp says
Works like a charm!
reply to this comment
I am looking for some new breakfast ideas-I have not tried to make quinoa in the slow cooker yet
reply to this comment
Abbey Sharp says
I highly recommend this one! Enjoy Deborah 🙂
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