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This creamy breakfast quinoa porridge is made with rich coconut milk, crunchy almonds, and goes perfect with juicy summer berries! A healthy breakfast that’s naturally vegan and gluten-free!
Quinoa is some pretty versatile stuff! I’ve used it in granola, as a meat substitute, and vegan stuffing, among other things!
But quinoa for breakfast? OH YES! I’m not sure when this inspiration hit me. Maybe I was eating a bowl of oatmeal. Maybe some quinoa muffins. In any event, it was clear that I had to cook some quinoa in coconut milk, and a slightly sweet, berry topped summer breakfast seemed the ideal format. I was so right on that one.
This breakfast quinoa is as cozy and comforting as a bowl of oatmeal, but packs a bit more protein, and frankly, it keeps me satisfied longer.
Let’s talk about how it’s made!
- What You’ll Need
- How to Make Breakfast Quinoa
- Leftovers & Storage
- Coconut Almond Breakfast Quinoa Porridge
What You’ll Need
- Quinoa. Any color works! I used white quinoa in the photos, but black or red are just fine as well.
- Coconut milk. Use the canned variety, and preferably full-fat, though light works if you’d prefer to cut the fat/calorie content of your quinoa porridge.
- Maple syrup. You can use another liquid sweetener, like agave, if you prefer.
- Almonds. Sliced or slivered almonds work best.
- Shredded coconut.
- Non-dairy milk. Use a variety other than coconut, and make sure it’s unsweetened and unflavored.
- Fresh berries. These are for serving/garnishing. Feel free to substitute another type of fruit!
How to Make Breakfast Quinoa
The following is a detailed photo tutorial on how to make this dish. Scroll all the way down if you’d like to skip right to the recipe!
- Rinse your quinoa well under cold running water. This removes the bitter coating found on the exterior of the seeds. Note: You can skip this step if your quinoa packaging indicates that it’s pre-rinsed.
- Add the quinoa to a saucepan with water and coconut milk. Heat it up and simmer until the quinoa is fully cooked, giving it a stir periodically.
- Take the pot off of heat and let it sit for a few minutes to thicken up.
- Stir in the maple syrup, coconut, almonds and almond milk. Season your porridge with salt to taste.
- Divide into bowls and top with berries. Dig in!
Leftovers & Storage
Leftover breakfast quinoa will keep in a sealed container in the fridge for about 3 days. It might thicken up during storage, so add more milk if needed.
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Coconut Almond Breakfast Quinoa Porridge
This creamy vegan breakfast quinoa porridge has is made with rich coconut milk, a touch of sweetness and goes great with juicy berries! CourseBreakfast CuisineAmerican Prep Time 10 minutes Cook Time 15 minutes Total Time 25 minutes Servings 3 -4 Calories 519 kcal
- 1cupcoconut milk
- 2tablespoonsmaple syrup
- ½cupchopped or slivered almonds
- ½cupshredded coconut
- Almond milk,or other non-dairy milk
- Salt,to taste
- Fresh berries,for serving
- Rinse quinoa well under cold water for at least two minutes.
- Place in medium saucepan with water and coconut milk.
- Bring to light boil, stir, cover, lower heat, and simmer for fifteen minutes.
- Remove from heat and allow to sit for five minutes.
Add maple syrup, almonds, coconut and almond milk to desired creaminess. Season with salt to taste.
- Spoon into bowls and top with berries.
Nutrition FactsCoconut Almond Breakfast Quinoa PorridgeAmount Per Serving (1.5 cups (⅓ of recipe))Calories 519Calories from Fat 275% Daily Value*Fat 30.5g47%Saturated Fat 17.9g90%Sodium 113mg5%Potassium 673mg19%Carbohydrates 53.1g18%Fiber 7.7g31%Sugar 11.3g13%Protein 13.2g26%Calcium 91mg9%Iron 5mg28%* Percent Daily Values are based on a 2000 calorie diet.« Baked Peanut Tofu Sandwiches with Sriracha MayoCreamy Vegan Tomato Basil Pasta »