Quinoa Style Porridge
This recipe is printed from Scissors, Paper, Bacon.
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.