Quinoa & CouscousAmericanEasy

Slow Cooker Overnight Apple Pie Quinoa

Name: Slow Cooker Overnight Apple Pie Quinoa
Prep time: 20 min
Cook time: 7 h 5 min
Total time: 7 h 25 min
Yield: 4 servings
Cuisine: American
Ingredients: 1 cup (170 g) white or tricolor quinoa, rinsed under cold running water for 1 minute and drained well; 2 large (about 14 oz) (400 g) firm baking apples (such as Honeycrisp, Granny Smith, or Braeburn), peeled, cored, and cut into ½-inch (1.25 cm) dice; 2 cups (480 ml) milk of choice (dairy, oat, or almond), cold; 1 cup (240 ml) water; ¼ cup (60 ml) pure maple syrup; 1 tbsp (14 g) unsalted butter or coconut oil, softened, for greasing the slow cooker insert; 2 tsp (5 g) ground cinnamon; ¼ tsp (0.6 g) ground nutmeg; 2 tsp (10 ml) pure vanilla extract; ¼ tsp (1½ g) fine sea salt; ½ cup (60 g) walnut halves, roughly chopped; 2 tbsp (30 ml) pure maple syrup, for drizzling at serving, or to taste (optional); ¼ cup (60 ml) milk of choice, warmed, for loosening and serving (optional)

From the MyKitchenBank Kitchen

Quinoa and fresh apples slowly cook overnight in cinnamon-spiced milk and maple syrup until soft and creamy, like warm apple pie in a bowl. Top with toasted walnuts for crunch and wake up to breakfast that's ready to eat.

Prep: 20 min
Cook: 7 hr 5 min
Wait: 10 min
Total: 7 hr 35 min
Makes: About 5 cups (4 generous servings)

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Ingredients

4 servings

For the quinoa
1 cup (170 g) white or tricolor quinoa, rinsed under cold running water for 1 minute and drained well
2 large (about 14 oz) (400 g) firm baking apples (such as Honeycrisp, Granny Smith, or Braeburn), peeled, cored, and cut into ½-inch (1.25 cm) dice
2 cups (480 ml) milk of choice (dairy, oat, or almond), cold
1 cup (240 ml) water
¼ cup (60 ml) pure maple syrup
1 tbsp (14 g) unsalted butter or coconut oil, softened, for greasing the slow cooker insert
2 tsp (5 g) ground cinnamon
¼ tsp (0.6 g) ground nutmeg
2 tsp (10 ml) pure vanilla extract
¼ tsp (1.5 g) fine sea salt
For the topping
½ cup (60 g) walnut halves, roughly chopped
2 tbsp (30 ml) pure maple syrup, for drizzling at serving, or to taste (optional)
¼ cup (60 ml) milk of choice, warmed, for loosening and serving (optional)

Equipment (6)

3- to 4-quart (2.8 to 3.8 L) slow cooker
Fine-mesh strainer
Small skillet (8-inch / 20 cm)
Cutting board and chef's knife
Measuring cups and spoons
Wooden spoon or silicone spatula

Steps

Before you start

Plan for about 7 hours on the LOW setting. Start 7 to 8 hours before you want to eat, for example 10 pm for a 5 to 6 am breakfast.
Use a 3- to 4-quart (2.8 to 3.8 L) slow cooker. A larger one spreads the mixture thin and it can scorch or dry out.
Slow cookers vary. If yours runs hot, check the quinoa at 6 hours the first time you make this.
Rinse the quinoa well in a fine-mesh strainer to remove its natural bitter coating (saponin).

1
Rinse the quinoa
- Put the 1 cup (170 g) quinoa in a fine-mesh strainer and rinse under cold running water for about 1 minute, stirring with your fingers.
- Shake off the excess water and let it drain for a minute.
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Ready when: The water runs clear instead of looking cloudy or foamy.
Tip: Skipping the rinse can leave a bitter, soapy taste in the finished porridge.
2
Dice the apples
- Peel, core, and cut the 2 apples into ½-inch (1.25 cm) pieces.
- Keep the pieces fairly uniform so they soften at the same rate and hold their shape overnight.
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Ready when: You have about 2½ cups of evenly sized apple pieces.
Tip: Choose firm baking apples. Soft varieties like McIntosh break down into applesauce during the long cook.
3
Toast the walnuts
- Heat a small dry skillet over medium-low heat.
- Add the chopped walnuts and toast, stirring often, for 4 to 5 minutes.
- Tip them onto a plate right away to stop the cooking, then cover and set aside for the morning.
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Ready when: The walnuts smell nutty and look a shade darker, with golden edges.
Tip: Nuts go from toasted to burnt fast. Pull them as soon as you smell them.
4
Grease and combine
- Rub the softened butter over the bottom and about 2 inches (5 cm) up the sides of the slow cooker insert.
- Add the rinsed quinoa, diced apples, 2 cups (480 ml) milk, 1 cup (240 ml) water, ¼ cup (60 ml) maple syrup, cinnamon, nutmeg, vanilla, and salt.
- Stir well, scraping the bottom, so the spices are evenly mixed and the quinoa is submerged.
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Ready when: No dry pockets of spice on top and the liquid just covers the quinoa and most of the apples.
Tip: Greasing the sides helps prevent a browned, stuck-on ring of quinoa around the edge.
5
Cook overnight on low
- Cover and cook on LOW for 7 hours without lifting the lid.
- The quinoa will absorb the liquid, and the apples will turn tender and release their juices into the porridge.
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Ready when: The quinoa grains are tender with the tiny white spiral tails visible, and the mixture looks thick and creamy with a little loose liquid.
Tip: Do not use the HIGH setting for an overnight cook. It can scorch the bottom and leave the quinoa mushy. If your slow cooker has a keep-warm cycle, it's fine to leave it on.
6
Stir and rest
- Remove the lid and stir gently but thoroughly, scraping the bottom.
- If the porridge looks too thick, stir in up to ¼ cup (60 ml) warmed milk.
- Cover again and let it rest for 10 minutes so the quinoa finishes absorbing and thickens slightly.
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Ready when: A spoon drawn across the bottom leaves a trail that closes slowly, like a loose oatmeal.
Tip: The porridge thickens as it cools, so keep it slightly looser than you want it to be on the spoon.
7
Serve with toppings
- Spoon the quinoa into 4 bowls.
- Top each with the toasted walnuts and a drizzle of maple syrup (about 1½ teaspoons per bowl).
- Add a splash of warm milk if you like it looser.
- Serve hot.
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Ready when: Bowls are steaming hot with crunchy nuts on top.

Good to know

Tips

Stay with 7 hours on LOW. Longer than 8 hours can make the apples fall apart and dry out the edges.
For a deeper pie flavor, stir 2 tablespoons of raisins or dried cranberries in during the last step.
Add a pinch of ground ginger or cardamom with the cinnamon for a warmer spice note.
For extra protein, serve with a spoonful of Greek yogurt or nut butter.

Make ahead

Assemble everything in the slow cooker insert up to 12 hours ahead and refrigerate, but add 30 to 60 minutes to the cook time since the cold insert starts cooler. Toast the walnuts up to 3 days ahead and store airtight at room temperature.

Storage & reheating

Room temperature: do not leave cooked quinoa out more than 2 hours. Refrigerator: store in an airtight container for up to 5 days. Freezer: freeze in individual portions for up to 3 months and thaw overnight in the fridge. Reheat in the microwave in 60- to 90-second bursts, or in a saucepan over low heat, stirring in a splash of milk to loosen. Keep the walnuts separate and add them after reheating.

Substitutions

walnut halves → pecans or sliced almonds. Toast the same way. Pecans give a more classic pie flavor.
pure maple syrup → honey or light brown sugar. Use the same amount of honey, or ¼ cup packed brown sugar. The flavor will be slightly less caramel-like.
milk of choice (dairy, oat, or almond) → water or unsweetened apple cider. Using all water gives a lighter, less creamy result. Cider adds extra apple flavor, but reduce the maple syrup to 3 tablespoons.
ground cinnamon → apple pie spice. Use 2½ teaspoons in place of the cinnamon and nutmeg.

apple breakfast gluten-free make-ahead overnight quinoa slow cooker vegetarian

Steps

Rinse the quinoa

Dice the apples

Toast the walnuts

Grease and combine

Cook overnight on low

Stir and rest

Serve with toppings

Good to know

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