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Autumn is undeniably here with its chilly mornings. And while I'm not quite ready to say goodbye to smoothies, I have been waking up craving warm cooked breakfasts. One of my favorite breakfast recipes comes from the incredibly talented Sarah Britton of My New Roots. She is an absolute genius in the kitchen and I've never tried a recipe of hers that I didn't like. Her pumpkin pie amaranth porridge is incredible and just what I've been in the mood for lately.
Unfortunately, when I am in a hurry in the morning it can be hard to find time to cook a hot breakfast. So I decided to make my version of Sarah's pumpkin porridge in a slow cooker. You don't have to stir constantly or wake up early. Just throw the ingredients in, turn the slow cooker on, and wake up to a hot healthy breakfast.
For variety and nutrition's sake, I used three types of "grains" for my porridge: amaranth, quinoa, and oat groats. Amaranth is a grain-like seed that is packed with protein and calcium. Quinoa is a good source of complete protein as well. I like to use whole oat groats when possible because they are the least processed form of oats and they are full of soluble fiber. These three cereals together make for a nutrient packed bowl of porridge.
Ingredients
Makes 6 servings
1/3 cup quinoa
1/3 cup amaranth
1/3 cup oat groats (or steel cut oats)
1 1/2 cup pumpkin puree
2 cups coconut milk
2 cups water
1/8 tsp salt
2 tsp cinnamon
1/2 tsp turmeric
1 vanilla bean, scraped
maple syrup or honey to taste
Put all ingredients in your slow cooker and whisk to remove any chunks. Turn setting on low and get some sleep. When you wake, stir porridge and add sweetener of your choice. Serve with nuts, seeds, fruit, coconut, or yogurt on top.
This makes a large batch. I recommend making it early in the week and putting leftovers into mason jars so that you have individual portions in the fridge ready to grab and go for the week. Enjoy!
This looks so heathy and delicious! Thanks for sharing!
ReplyDeleteNatalia
Thanks, Natalia.
DeleteI'll have to try this! Have you tried mixing pumpkin with peanut butter and cinnamon? That's how I top my oatmeal in the mornings!
ReplyDeleteI actually never have! I always hear that its good, but have never tried it. But I will definitely give it a shot with some sort of nut butter. Thanks for the tip!
DeleteOooh how yummie!!!! The chilly weather has started to make its appearance here in Sweden too. Having a big chickpea stew for dinner. So cosy! Wishing you a lovely evening.
ReplyDeleteMmm! Chickpea stew sounds delicious! Love to you and your sister!
DeleteAs you noticed im your new fan, really, i am.i love your simplicity every post and instagram you do, i think to myself what a great and simple ideia, i need to try it... the fact that most of the things you post are very similar to my usual meals with small diferences (that are great tips and inspirations by the way) makes me even closer to the recipes. Thank you for the pumpkin pure idea, i had never thought of it and i'm a pumpkin women (in fact i i was a vegetable i would be a pumpkin :) )
ReplyDeleteOh, Ines. You have no idea how much that means to me! Every time I see you pop up on here or on my instagram it brings a smile to my face. Thanks, Pumpkin.
DeleteDelicious idea to throw this into a slow cooker. I personally don't have one but my boyfriend does. Portioning out for the week is a stellar time saver. I'm going to roast up my sugar pumpkin and I'll get back to you on my successes!
ReplyDeleteThe slow cooker makes it SO easy!
DeleteFirst time on your blog and I am loving it ! Healthy and simple recipes with tempting pictures- Can't ask for anything more:)
ReplyDeleteThank you so much, Medha. That means a lot coming from someone who creates recipes as beautiful as yours. I read through your bio and am so glad you shared your story!
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