This vegan breakfast porridge is perfect for gray winter days or chilly mornings when you need something to warm you from the inside out.
Jenné likes to puree her porridge with a hand blender before serving (an optional step). She also suggests adding whatever toppings you enjoy (she likes dates and raisins and always adds cinnamon) to make it your own.
Oatmeal & Quinoa Porridge with Coconut Milk:
- 1/4 c. Quinoa (I use Red Quinoa)
- 1/2 c. Old Fashioned Oatmeal
- 1/3 c. Coconut Milk (canned, although you can use coconut milk found in the non-dairy milk section. Also, light/reduced fat canned coconut milk will work, too.)
- About 1/3 Cup Water
Toppings (these are just inspiration, add anything delicious!):
- Ground Cinnamon
- Ground Ginger
- 2 Chopped Dates
- Tbsp Raisins
- Tbsp Ground Pecans
- Agave to taste
Boil 1/2 cup of water in a saucepan, then add 1/4 cup of quinoa. Cook for about 15 minutes, or until soft and fluffy. Add coconut milk and water, bring to a boil then add oats. Cook as you would any pot of oatmeal, adding more water or coconut milk if necessary, about 5 minutes.
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