It has rained thirty days straight here which means I’m living a cold, damp existence right now. This has me craving all the comfort foods and I’ve been skipping my morning smoothie in favour of something warm. I can’t bring myself to eat oatmeal though. I’m not only sick of it but I don’t like the texture of it unless I blend it after cooking to make it extra porridge-like which is both annoying and messy.

Enter quinoa flakes.

Quinoa flakes have the consistency that I’m looking for in a breakfast porridge: thick, creamy and reminiscent of my childhood Cream of Wheat days without the bloated belly that wheat gives me.

For those IBS’ers sticking to a Low FODMAP diet- quinoa flakes are lower in FODMAPs than oats which means you can enjoy a larger serving size!

I used coconut cream to add some extra creamy-ness to it and topped it off with walnuts to get my Omega 3’s in (and you should too since most people don’t get enough Omega 3’s).

  • Prep Time: 5m
  • Cook Time: 10m
  • Total Time: 10m
  • Serves: 1

Ingredients

For the Porridge

  • 1 3/4 c water
  • 1/2 c quinoa flakes
  • pinch salt
  • 1/3 c blueberries
  • pinch cinnamon
  • 1 tbsp. walnut pieces

For the Coconut Cream

  • 1 can or tetra pak Aroy-D coconut milk, refrigerated
  • 1 tbsp. maple syrup

Instructions

  1. Bring water to a boil in a saucepan. Add quinoa flakes and a pinch of salt. Cover with lid and reduce to a simmer. Cook for 8 – 10 minutes, stirring occasionally.
  2. While quinoa is cooking, prepare the coconut cream. Remove coconut milk from fridge. Skim off the thickened milk from the top and place into a small bowl. Add maple syrup and stir to combine. Place back in fridge until quinoa is finished.
  3. Remove quinoa from heat and stir to fluff. Scoop into a bowl and add blueberries and walnuts. Sprinkle with a pinch of cinnamon. Top with maple coconut cream.

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