Membership Required

Slow Cooker Breakfast Stew


Slow Cooker Breakfast Stew

Serves: 8

Category: Breakfast
Author: Carrie Forrest
Tags:

Average Rating: 
Rated by: 2 members

Rate it: 
(Give a recipe one to five stars. Click the appropriate star to submit your rating)

Wouldn't you love to roll out of bed and have a warm, nutrient-packed breakfast waiting for you? It doesn't have to be a dream. Get your slow cooker going the night before and your weekday breakfast or leisurely Sunday brunch will be waiting for you in the morning.

Print Add Add To My Grocery List

Ingredients:

1 1/2 cups butternut squash, cubed
1 medium zucchini squash, chopped
2 medium apples (your choice of variety), chopped
12 ounces frozen wild blueberries
1/3 cup chopped walnuts
1/3 cup pumpkin seeds
1 teaspoon vanilla extract
1 cup raisins
1/2 cup chopped unsulphured dried apricots
1/4 cup uncooked quinoa or amaranth
3 cups unsweetened soy, hemp or almond milk
1 pound chopped baby kale

Instructions:

Add all ingredients to a 6 quart slow cooker and stir to combine. Cover and cook for 12 hours on low heat or 6 hours on high. Serve hot with a splash of non-dairy milk.

Leftovers may be frozen.

Note: if you prefer to cook this recipe on the stovetop, bring all of the ingredients to a boil, reduce heat to low, and simmer for 45 minutes to an hour, or until the butternut squash is tender.

Calories 270; Protein 8 g; Carbohydrates 50 g; Total Fat 6.5 g; Saturated Fat 0.7 g; Cholesterol 0 mg; Sodium 76 mg; Fiber 6.2 g; Beta-Carotene 6538 ug; Vitamin C 77 mg; Calcium 140 mg; Iron 2.9 mg; Folate 60 ug; Magnesium 89 mg; Zinc 1.1 mg; Selenium 6.1 ug

Comments (4):

 View

anumi

03/25/2014 04:44 PM

Rated this recipe: (no rating)

This sounds nice. I like the idea of waking up to a warm breakfast that's been cooking overnight.

Mir3

01/10/2015 08:56 AM

Rated this recipe:

I just made this yesterday and I would suggest making some changes. For instance, I pound of kale is too much. It over powers the stew. Also the kale makes it green NOT light like the picture above. Next time i'll put in 5-6 oz. I've given this recipe four stars because it tastes good and of the nutritional value. Just hope my hubby can overlook the appearance and get it past his nose!! Lol

nowhereman

02/28/2016 12:04 PM

Rated this recipe:

Pretty darn good. I would probably refine my rating to 3.5 stars if we're possible to do so. I must not have a 6qt cooker cuz when it came time to add the kale I was about outa room. Used about a quarter pound, which was just fine (and I love kale). My wife and I decided that if anything it was a bit too sweet. Will reduce the raisins next time, perhaps to a half cup. If I were making it for myself I might even venture some curry powder at the start and some coconut milk (subbing for part of non-daily milk) at the end.

Bravelute

04/09/2019 09:30 AM

Rated this recipe: (no rating)

If this is a picture of the recipe, it appears that pomegranate kernels have been added, possibly just sprinkled on top to make it pretty.  If this is the case, then I think this would counteract the problem of being overly sweet. Also, is the laciness just the exploded quinoa, or has unsweetened dried coconut been added?  I believe I'd cut back the raisins to 1/4 cup, and add 1/4 c. unsweetened coconut to the slow cooker, and 1/2 c. pomegranate seeds divided, and sprinkled on top of each of the 8 servings.  Also, consider sprinkling the walnuts on top along with the pomegranate kernels. I prefer my nuts crunchy, not soggy. And if you DO add the coconut, it will absorb a lot of the sweetness in the liquid.