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Recipe of the month | Red quinoa and steel-cut oats porridge

Start a cold winter morning with this comforting creamy whole grain porridge

Miscellaneous diced fruit

Its light coconut flavour makes it seem like a decadent breakfast.  If you include dairy in your diet, feel free to use regular milk instead of almond milk (you’ll add an extra 5 grams of protein per serving!).

Serves 4 (3/4 cup servings each + toppings)

1.5 cups (375 ml) unsweetened almond milk
1/2 cup (125 ml) light coconut milk
1/2 cup (125 ml) red quinoa, rinsed under cold water
1/2 cup (125 ml) dry steel cut oats
Pinch Himalayan sea salt
1 tsp (5 ml) coconut oil (optional)
1 tsp (5 ml) ground cinnamon
1/8 tsp (1 ml) ground cardamom
1 tsp (5 ml) vanilla extract

Combine quinoa, oats, milks and sea salt in a medium sauce pan and bring to the boil, stirring occasionally.

Reduce the heat to medium-low and cover pan with lid slightly askew. Simmer, stirring occasionally, for 10-12 minutes or until soft.

Stir in vanilla, coconut oil (if using), cinnamon and cardamom. If cereal seems dry, add a little more almond milk.  Simmer for an additional 5 minutes uncovered until creamy – add more milk if necessary.

Divide into bowls and serve with your choice of toppings such as toasted walnuts, blueberries, sliced banana and drizzle of maple syrup or honey. My favourite toppings include raisins, fresh blueberries, chopped plum and mango and teaspoon of organic maple syrup.

Nutrition per serving (without toppings): 118 calories, 3.5 g protein, 17 g carbohydrate, 2.2 g fibre, 3.6 g fat, 61 mg sodium.

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