Coconut Mango Porridge in the Slow Cooker

On cold mornings, it is nice to have something warm and filling.  This slow cooker recipe is based on a Coconut Peach Porridge recipe by Kelly from The Spunky Coconut blog.  I prefer millet over quinoa because it is more alkaline and easier to digest.  I have also included some honey and chai spice to add sweetness and warmth.  Put this recipe together before you go to sleep and it is ready for breakfast the next morning!

Ingredients

2 1/2 cups almond milk (or another dairy free milk)

1 cup whole grain hulled millet or quinoa (I buy the pre-washed quinoa by TruRoots at Costco - or soak the quinoa for a couple of minutes and strain it to remove the bitter coating)

1 can coconut milk

2 cups applesauce (unsweetened)

4 cups frozen mango pieces

1 tsp vanilla extract

1 cup shredded coconut (unsweetened)

1/3 cup honey

1/2 tsp chai spice (optional - I use Epicure)

Directions

1.  Grease the slow cooker with coconut oil.

2.  Combine the above ingredients in the slow cooker.  

3.  Cook on low for 8 hours.  Add a pinch of sea salt and stir.

4.  Serve topped with additional almond milk or another dairy free milk, cinnamon and coconut sugar (depending on your taste).