QUINOA PORRIDGE BREAKFAST BOWL w/ Caramel Jam and Cashew Butter
Its time to give oatmeal a break. As much as we may love this proverbial breakfast grain, too much of anything still comes in as ‘too much. In comes quinoa – be it straight up cooked quinoa seeds or in this recipe, quinoa flakes. It cooks up in minutes and has all the creamy comfort of oatmeal with no gluten issues.
Enjoy this just as you enjoy your usual porridge bowl. If you are like me, it’s the toppings that make this breakfast bowl shine and this recipe with the caramel date jam and cashew-almond butter are favorites of mine. Try it and tell me if it becomes a favorite for you.
INGREDIENTS for the Porridge
2/3 cup quinoa flakes
1cup water
2/3 -11/2 cups non-dairy milk, starting with 2/3 c up and adding more slowly, as needed
Pinch sea salt
TOPPINGS
1 pear, chopped
2 tbsp caramel date jam or maple syrup, to taste
1 tbsp regular cashew or Cashew Almond Cardamom Butter or Sunflower seed butter for nut free version
Ground flax, nutmeg, cardamom and cacao nibs
DIRECTIONS:
TERI’S TIPS:
Its time to give oatmeal a break. As much as we may love this proverbial breakfast grain, too much of anything still comes in as ‘too much. In comes quinoa – be it straight up cooked quinoa seeds or in this recipe, quinoa flakes. It cooks up in minutes and has all the creamy comfort of oatmeal with no gluten issues.
Enjoy this just as you enjoy your usual porridge bowl. If you are like me, it’s the toppings that make this breakfast bowl shine and this recipe with the caramel date jam and cashew-almond butter are favorites of mine. Try it and tell me if it becomes a favorite for you.
- Breakfast
- Prep Time: 5 min or longer if desired
- Yield: Serves 2
- Vegan, gluten and soy free, nut free option
INGREDIENTS for the Porridge
2/3 cup quinoa flakes
1cup water
2/3 -11/2 cups non-dairy milk, starting with 2/3 c up and adding more slowly, as needed
Pinch sea salt
TOPPINGS
1 pear, chopped
2 tbsp caramel date jam or maple syrup, to taste
1 tbsp regular cashew or Cashew Almond Cardamom Butter or Sunflower seed butter for nut free version
Ground flax, nutmeg, cardamom and cacao nibs
DIRECTIONS:
- Measure all the porridge ingredients into a small saucepan.
- Cover and bring to a boil over medium high heat then reduce heat to low and simmer 5-8 minuets or so adding more liquid as needed, until creamy and pudding or grits like.
- Serve in a warm bowl and arrange pears and ground flax along the side of one half of the bowl then top with the nut or seed butter. Finish with caramel jam, spices and cacao nibs.
TERI’S TIPS:
- To serve more people, double or triple the recipe accordingly.
- Adding vanilla is a great flavor enhancer
- Looking to add even more creaminess? Use organic soy or canned coconut milk instead of the water.
- When ordering products from www.rawelements.ca use Teri15 to save 15% on your purchases
