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Slow Cooker Maple Spiced Steel Cut Oats and Quinoa

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Prep Time 10 minutes
Cook Time 3 hours
Total Time 3 hours 10 minutes
Servings: 8 servings
Ingredients Method Notes

Ingredients
  

  • 1 1/2 c steel cut oats (do not use old fashioned or quick cook oats)
  • 1/2 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
  • 1/4 c brown sugar
  • 2 Tbs maple syrup
  • 1/2 tsp kosher salt
  • 1 1/2 tsp vanilla extract
  • 1 Tbs cinammon
  • 1 tsp ginger
  • 1/2 tsp nutmeg
  • 1/2 tsp allspice
Garnishes
  • Sliced almonds
  • Dried cranberries
  • Additional brown sugar
  • Chopped apples
  • Additional cinnamon nutmeg, or allspice

Method
 

  1. Spray slow cooker with cooking spray.
  2. Rinse quinoa well, using a fine mesh sieve. (Skip this step if you bought pre-rinsed quinoa)
  3. Combine all ingredients except garnishes in slow cooker, stir well to combine.
  4. 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.)
  5. 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.
  6. Turn off heat and serve topped with dried cranberries, sliced almonds, extra brown sugar, or whatever you like!

Notes

The recipe I adapted this from said to cook it on low for 7 hours or high for 4, but mine would have been burnt to a crisp if I let it go that long. Use your best judgement depending on how quickly your particular slow cooker operates.
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!