Ingredients
Toasted Granola Crunch
- 150 grams rolled oats
- 25 grams sunflower seeds
- 20 grams sesame seeds
- 30 grams pepitas
- 60 grams flaked almonds
- 1 tablespoon coconut oil liquid form
- 80 grams maple syrup
- ½ teaspoon vanilla bean paste
- 30 grams flaked coconut
Quinoa Porridge
- 70 grams quinoa white
- 70 grams chia seeds
- 100 grams rolled oats
- 2 tablespoons maple syrup
- 750 ml almond milk
- 300 ml water
- pinch sea salt
- 1 tablespoon vanilla bean paste
Instructions
Toasted Granola Crunch
- Pre-heat the oven to 180 °C.
- In a large mixing bowl, add oats, seeds, pepitas and almonds, and mix together.
- Drizzle the coconut oil, maple syrup and vanilla bean paste over the top. Use a spoon to incorporate all ingredients together.
- Spread the mixture over 2 large baking trays coated with baking paper.
- Bake for 15 minutes, stirring half way through.
- Add coconut flakes and stir through. Bake for an additional 5 minutes.
- Remove from the oven and cool completely. Once cool store in an air tight container.
Quinoa Porridge
- Into a large saucepan add quinoa, chia seeds, oats, maple syrup, almond milk, water and salt.
- Bring the mixture to a boil and then turn the heat to low.
- Simmer for 10 minutes, stirring regularly.
- Stir in the vanilla bean paste.
- If the porridge has become too thick you can add in a small amount of water if needed.
- Transfer the porridge to serve. Top with a handful of toasted granola crunch and extra almond milk.
Growing up, the thought of a mushy warm porridge just never seemed appealing to me. These days it still doesn’t, although this quinoa style porridge has won me over a little bit.
There is a bit to prepare for this porridge, it goes great as a lazy weekend breakfast, when you have a bit more time to prepare. If you are short on time but want this for breakfast, measure out all your ingredients the night before ready to cook in the morning.
The porridge
It seems like an unusual combinations of seeds and oats, but don’t question it, it works really well. For the oats, stick to the classic rolled oats, you don’t want to use insta oats here.
For the milk, almond milk helps keep the recipe vegan-friendly and imparts great flavor to the porridge. Other varieties of milk, including regular cows milk also work well.
If you can afford it, go for the vanilla bean paste. Vanilla essence will also work but the flavor won’t be as strong.
Low and slow is the key for the cooking. Take the time to allow the porridge come to a great consistency. It will almost be like a gloop with bubbles coming up through the mixture when the porridge is ready to serve.
The granola
You can quite easily serve the porridge as a standalone dish. However, take it to another level by introducing a crunch through this granola sprinkled over the top.
I’ve picked nuts and seeds for the granola that I enjoy, and think go great with the porridge. Feel free to use what’s in your pantry, or your favorite mix instead of what is suggested for the recipe.
The recipe I have provided will make extra to what you need. The extra stores great in an air-tight container for several days. The granola actually goes great on its own with a bit of yoghurt too.
Finishing the dish
Serve the dish in a bowl sprinkled with granola over the top. I also like to serve it with a bit of extra milk and maple syrup. This allows guest to adjust the consistency and sweetness to their preference. Berries also go nicely on top.
