Slow Cooker Pumpkin Quinoa Breakfast Bowl + Vegan Caramel Sauce

Step 1

Combine all ingredients in the slow cooker except the shredded coconut. Cook on high for about 2.5 hours. Fluff with a fork. I have not tested this overnight, but my best guess would be to cook on low on 4 – 6 hours.

Step 2

Once cooked, stir in shredded coconut and top with caramel sauce and any other toppings of choice.

Step 3

ALTERNATIVES: Instead of a slow cooker you can cook this in a rice cooker or on the stovetop. For stovetop, bring water and milk to a light boil then add quinoa, cover and reduce to low/medium low. About half way through cooking (8 or 9 minutes) stir in your pumpkin puree. Cover again and wait till it's cooked and quinoa is fluffy (about another 8-10 minutes or so). Turn off the heat and stir in the coconut.

Step 4

Melt the coconut oil in a pot. Turn off the stove and whisk in the remaining ingredients. Whisk vigorously until all clumps are dissolved and you have a creamy caramel sauce! (makes about 1/2 cup) **see notes for storage instructions