Are you like me? You love having a hot, steaming, stick-to-your-ribs breakfast, but hate having to get up early to make it? Thank goodness Mr. Crockpot doesn’t mind laboring diligently all night for all those of us grumpy non-morning people! Just throw these ingredients together before you hit the hay, and a mouthful of YUM will be ready and waiting for you bright and early!

I won’t wax eloquent on the extensive benefits of quinoa today, but if you’re interested, HERE and HERE are a couple of articles that just scratch the surface of the nutritional punch packed into this superfood powerhouse! Original recipe is from The Realistic Nutritionist.

Crockpot Banana Quinoa

1 cup of quinoa
1 cup milk (I use rice milk)
1 T cinnamon
1 cup water
1 1/2 banana (past ripe)
3 tablespoons sucanot or honey
1/2 teaspoon vanilla extract

Mash the banana in a bowl and set aside. Combine the rest of the ingredients in a crockpot sprayed with PAM, and mix well. Fold in the mashed banana.

Cover and cook on low for 4 – 6 hours, or until the quinoa is fully cooked. My crockpot has a “warm” temperature, and that allows it to cook for 8 hours or so.

Serve warm with a dab of butter, a splash of milk, and some slices of fresh banana. If you’re not careful, you just might think you’re enjoying dessert for breakfast .

For a printable version of this recipe, CLICK HERE.