Low-FODMAP Slow-Cooker Pumpkin Quinoa
Looking for a healthy breakfast that can be made simple in the slow-cooker? Try this low-FODMAP, tummy friendly slow-cooker pumpkin quinoa.
- Prep Time: 10 minutes
- Cook Time: 2.5 hours
- Total Time: 2 hours 40 minutes
- Yield: 3 servings
- Category: Breakfast
- Method: Slow Cooking
- Cuisine: American
- Diet: Gluten-Free
Ingredients
- 1 cup rinsed quinoa
- 1 & 1/2 cups low-FODMAP milk
- 1 cup water
- 1/3 cup canned pure pumpkin
- 3 teaspoons pumpkin pie spice (or sub 2 tsps cinnamon, 1/2 tsp ginger, 1/2 tsp nutmeg)
- 1/2 teaspoon salt
- 1 teaspoon vanilla
- Optional garnish: maple syrup, toasted pecans, toasted coconut, semisweet chocolate chips, low-FODMAP berries
Instructions
- Line your slow cooker for easy clean up (if desired)
- Place first 7 ingredients (all, except toppings) in your slow cooker, and stir to combine
- Cook, on high, for 2-3 hours until quinoa is tender
- Serve hot, or cold, with desired toppings
Notes
- Although this recipe has not been lab tested, a single serving should be low-FODMAP based on the ingredients at posting
- The quinoa will not be sweet, add toppings, syrup, or brown sugar if you prefer a sweeter breakfast
- Read about pumpkin and FODMAPs here!
- For vegan options, use almond milk, hemp milk, or oat milk
