Slow Cooker Blueberry-Coconut Breakfast Quinoa
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Quinoa cooked in coconut milk with blueberries, coconut flakes, and almonds in a slow cooker. A creamy, naturally sweet grain bowl for breakfast that's both hearty and nutritious.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 3/4 cup quinoa
- 1/4 cup shredded coconut (sweetened or unsweetened…it’s up to you)
- 1 (13.5 oz) can coconut milk
- 1 Tbsp honey
- 1/4 cup chopped almonds
- 1/4 cup toasted coconut
- 2 cups frozen Highbush Blueberries
At a glance
PER SERVING · TIME 100M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 1h 30m
- Sodium
- 34mg
- Total sugar
- 18g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 592mg
- Calcium
- 62mg
- Iron
- 4mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 34MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.