Peaches and Cream Breakfast Quinoa

Ingredients

• 2 1/2 cups Blue Diamond Unsweetened Vanilla Almond Breeze
• 1 cup quinoa
• 1 tsp. almond extract
• 1/2 tsp. cinnamon
• 1 (15 oz.) can juice-packed peaches, drained and diced
• 1 (6 oz.) container peach Greek yogurt
• 3 tsp. better-for-you buttery spread (such as Country Crock)
• 1/3 cup sliced almonds
• 3 tbsp. uncooked steel cut oats
• 1/4 tsp. cinnamon
• 1 1/2 tsp. light brown sugar

Instructions

1. Place almond milk in a large slow cooker. Rinse quinoa in a fine mesh sieve and stir into almond milk with extract and cinnamon. Cover and cook on high for 1½ hours.
2. Stir in peaches and yogurt and cook for 5 minutes more until heated through and thickened.
3. While quinoa is cooking, melt buttery spread in a medium skillet over medium heat. Stir in almonds, oats and cinnamon; cook, stirring frequently for a few minutes or until fragrant. Let cool slightly, then stir in brown sugar; sprinkle over quinoa.