Seasonal Recipes

Toasted Coconut Breakfast Porridge

400ml coconut milk (regular or light is fine)
½ cup quinoa
a pinch of seasalt
1½ cups rolled oats
1 cup apple juice or water
½ cup unsweetened coconut flakes
cinnamon to taste
apple slices, peanut butter, or honey for topping
INSTRUCTIONS
  1. Bring the coconut milk to a boil in a small saucepan. Add the quinoa and salt and cook for 15 minutes or so, until the quinoa is cooked. Add the Bai5, oats, cinnamon, and salt - cook for just a few more minutes to soften the oats.
  2. In a small nonstick skillet over medium high heat, add the coconut flakes and shake in the pan until lightly toasted. You can also do this in the oven, but I find it's a bit faster on the stovetop.
  3. Serve up the porridge topped with toasted coconut and anything your heart desires.
NOTES
For a thicker porridge, only add about ½ cup juice or water. For a softer porridge, add the full cup. I usually start with ½ cup and add more as needed as the mixture soaks up more moisture.

Bonus: you can use other seeds or grains! For example, I made this with 1 cup quinoa and ½ freekeh. Just use your best judgement for how much moisture and how much time each grain will need in order to cook
Source : Pinch of Yum