Happy Thanksgiving Week! Anyone traveling this week? Or welcoming family into your home? Anyone preparing to feed lots of friends and family? If you’re in need of a super simple homemade breakfast option for feeding lots of people this week, I’ve got the perfect recipe for you. And if you’re making this recipe for just one or two, I’ve got instructions for freezing any leftovers to have later!
This Maple Spiced Oats and Quinoa dish is healthy-ish, hearty, so delicious and can be customized to suit each person you’ll be hosting this Thanksgiving. When you’re worried about getting the turkey in the oven, all the pies made on time, and getting Grandma’s stuffing just right, you really don’t need to be thinking about anything complicated for breakfast! Just get up early and throw all these ingredients in your slow cooker (try doubling it and adding some time if you have more than 8 of guests.) You can set out lots of topping options so everyone can customize their own bowl, and this dish is hearty enough that it’ll give everyone energy to help out with all your Thanksgiving dinner prep!
This recipe is adapted from two I found online – this Pumpkin Overnight Oats recipe from Well Plated and this Slow Cooker Overnight Quinoa and Oats by Chelsea’s Messy Apron. Feel free to adapt and adjust to fit your preferences!
- 1½ c steel cut oats (do not use old fashioned or quick cook oats)
- ½ c quinoa, rinsed (or purchase pre-rinsed)
- 3-4 c water (depending on how thick you want your oatmeal to be)
- 2 c milk
- 2 Tbs chia seeds
- 2 Tbs ground flaxseed
- ¼ c brown sugar
- 2 Tbs maple syrup
- ½ tsp kosher salt
- 1½ tsp vanilla extract
- 1 Tbs cinammon
- 1 tsp ginger
- ½ tsp nutmeg
- ½ tsp allspice
- Sliced almonds
- Dried cranberries
- Additional brown sugar
- Chopped apples
- Additional cinnamon, nutmeg, or allspice
- Spray slow cooker with cooking spray.
- Rinse quinoa well, using a fine mesh sieve. (Skip this step if you bought pre-rinsed quinoa)
- Combine all ingredients except garnishes in slow cooker, stir well to combine.
- Set on high for 2-3 hours, stirring after an hour and a half so you know how much longer to cook it. This will depend on how hot your slow cooker gets. (See note below.)
- Oats are finished when they reach the consistency you desire - I like mine to still be slightly chewy, so I cooked mine for just over 2 hours.
- Turn off heat and serve topped with dried cranberries, sliced almonds, extra brown sugar, or whatever you like!
If you want to make this recipe to save for later, use a muffin tin to divide the remaining cooked oats and quinoa. Let cool completely on the counter, then place in the freezer for a few hours. Remove oats from muffin tin once frozen, store in a freezer safe ziplock bag, and keep in freezer until ready to eat. Reheat in microwave, top with garnishes, and enjoy!