Slow Cooker Overnight Quinoa Porridge with Cinnamon
395 minVeganGluten-freeSteady energyMuscle preservationOvulationSlow cookerDairy-freeVegetarian
Servings:
2
·
Ingredients
- —Cooked quinoa — 200 g
- —Plant-based milk — 500 mlchoose one labelled gluten-free
- —Ground cinnamon — 1 tsp
- —Banana — 1
- —Maple syrup
Method
- 01Rinse the quinoa under cold water.
- 02Add to the slow cooker with the milk and cinnamon.
- 03Cook on LOW for 6–7 hours (convenient to leave overnight).
- 04Mash the banana with a fork and stir it into the porridge.
- 05Drizzle with honey before serving.
Why this works
Quinoa is one of the few plant foods with a complete set of essential amino acids, making it more satiating than a typical grain and supportive of muscle maintenance. Cinnamon has traditionally been used, and studied, for supporting a gentler blood sugar response after a carbohydrate-rich breakfast.
Nutrition (per serving)
290
kcal
10g
protein
7g
fat
46g
carbs
8.5g
fiber
Always check product labels for allergens.