Adventures in a Tiny Kitchen: PB&J Quinoa

I made this PB&J quinoa to christen the Crock Pot that my family bought me for Christmas. One of my friends, after seeing the post on my Instagram (@TheLuxeLion), asked for the recipe, so here it is! 

Serves about 6-8

Ingredients:

• 1/2 cup quinoa
• 1/2 cup steel-cut oats
• 2 1/2 cups vanilla almond milk
• 1/2 cup water
• 1 teaspoon cinnamon
• 1 teaspoon vanilla extract
• 2 1/2 tablespoons peanut butter
• 1-1/2 tablespoons raspberry jelly
• Fresh raspberries for garnish

Directions: 

1. Mix all of the ingredients (except for the jelly) in the basin of a slow cooker. Cook on low for about 4-1/2 to 6 hours, or until mixture is soft and fully cooked. Stir in the raspberry jelly and fresh raspberries after cooking.

To see the origins of this dish, head over to SheKnows!