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Apple, Oats, & Quinoa Breakfast Bowl

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Oats & Quinoa

  • 1-1/2 cups uncooked steel cut oats
  • 1/3 cup uncooked quinoa (rinsed)
  • 3-1/2 cups water
  • 2 cups unsweetened vanilla almond milk
  • 1-1/2 cups Our Family Garden Touch of Honey Applesauce
  • 1 tablespoon avocado oil (or other mild flavored oil)
  • 3/4 tablespoon cinnamon (ground)
  • 1/4 teaspoon nutmeg (ground)
  • 1/2 teaspoon sea salt
  • 1 large apple (diced, about 1-1/2 cups)

Liberally spray the inside of the crock with cooking spray. You may also use a crock pot liner instead.

In a large bowl stir together all of the ingredients for the Oats and Quinoa Mixture. Pour the mixture into the crock pot. Cover. Cook on low for 7 hours.

After cooking, I like to turn off the crock pot and allow the oats and quinoa to sit, covered in the crock pot, for 30 minutes. This allows some of the remaining liquid time to be absorbed.

This is also a good time to prepare the apple topping (below).

Evenly distribute the oat & quinoa mixture among 4 bowls. Top each serving with a 1/4 cup of applesauce.

Evenly distribute the sauteed apples and top each serving with 1/4 cup of granola. Serve.


  • 1 large apple (diced, about 1-1/2 cups)
  • 1 tablespoon salted butter
  • 1 teaspoon light brown sugar
  • 1 teaspoon pure maple syrup

Melt the butter in a small skillet.

Place the diced apple chunks into the pan and cook over medium heat for 4-5 minutes.

Adjust the heat as needed and stir often. Stir in the brown sugar and maple syrup and cook for an additional 1-2 minutes. Set aside.


Kim Van Dunk, Caldwell, NJ

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