Vanilla-almond quinoa and millet porridge

Total Time
7 hr 10 min
10 min
7 hr
This is the kind of make-ahead porridge we can get behind, as it'll be ready for you when you wake up in the morning. All you have to do is stir some almond milk, quinoa, millet, maple syrup, golden raisins, and vanilla extract in your slow cooker insert the night before. Cover and cook on low for 7 hours, get a good night's sleep, and when you wake up, breakfast is ready to go. You can also keep it warm for an hour if you find yourself rushing around and can't get to it right away. Feel free to top with more maple syrup, fresh berries, or a dusting of cinnamon if you want to mix things up a bit.


Plain unsweetened almond milk

5 cup(s)

Uncooked quinoa

½ cup(s)

Uncooked millet

½ cup(s), (do not use millet grits)

Maple syrup

¼ cup(s)

Golden seedless raisins

3 Tbsp

Vanilla extract

2 tsp


  1. Stir almond milk, quinoa, millet, maple syrup, raisins, and vanilla in a 4- to 5 1/2-quart slow cooker. Cover and cook on low for 7 hours. (The porridge can keep on warm setting for 1 hour.)