I decided to modify the recipe slightly, so this is my version of the recipe:
- 1 cup of quinoa OR a 1 cup mix of quinoa and steel cut oats
- 2 cups your choice of milk; I used unsweetened almond milk
- 1 cup pumpkin puree
- 1 banana, mashed
- 3 tbs organic sugar
- 1 tbs coconut oil
- 1 tbs cinnamon
- 1 tbs pumpkin pie spice
- 1 tsp pure vanilla extract
- 1 tsp sea salt
I didn’t have enough quinoa for 1 cup, so I did 1/4 c quinoa and 3/4 c steel cut oats. I also felt like the recipe called for too much salt, 1/5 tsp. I tasted the salt too much in mine, so I reduced it to 1 tsp for my version of the recipe.
- Set your crockpot on low
- Add the coconut oil and let it melt
- Add in the rest of your ingredients and whisk together until well incorporated
- Allow to cook for 4 hours
- Serve and enjoy!
You can top this with whatever you like: a nut butter, more cinnamon, maple syrup, honey, nuts, seeds, granola, greek yogurt; you decide! I had mine with a little pure maple syrup because it was too salty with the 1.5 tsp of salt, but I still enjoyed it!
*This makes 6 servings according to the original post, but I don’t know what measure counts as 1 serving. I eyed it and did a rough calorie estimate of about 130 calories per serving.
This dish stays well in a sealed container for 3 days in the refrigerator. You can enjoy this dish at ANY time of day: breakfast, lunch, dinner, or snack! I actually ate this for dinner while I was at work (with a side of veggies of course). I ate it cold and topped it with yogurt. So delicious! Tastes like dessert for dinner, while still being nutritious. Hope you try it out and enjoy!