Looking back, I probably should have shared this recipe before last Friday’s roundup of protein-filled breakfast recipes so it could be included. But I’m more of a fly by the seat of my pants kind of gal which I why I’m only just sharing this caramelized fruit coconut quinoa porridge with ya.
In my defense, I had a totally different, non-breakfast recipe planned for today. But the idea for this quinoa porridge literally slapped me in the face earlier this week and I couldn’t ignore it.
I’ve recently (and weirdly, since it’s hot as Hades) rekindled my love of oatmeal for breakfast but naturally, I ran out of oats this week and forgot to stock up. Luckily, my half-full jar of quinoa was there to save me from my own forgetfulness.
I’m no stranger to having quinoa for breakfast, nor is this my first time making quinoa porridge. But for some reason, I’ve never gotten around to sharing a quinoa porridge recipe on the blog.
Maybe it’s because my first inclination is still to have a bowl of oatmeal for breakfast, not quinoa porridge. Or maybe it’s because I’ve never made a quinoa breakfast bowl that was this photogenic.
Whatever the reason, I’m ridiculously happy to be finally sharing this coconut quinoa porridge with you today.
Caramelized Fruit Coconut Quinoa Porridge
This caramelized fruit coconut quinoa porridge is rich, creamy and full of delicious fruity flavour. It’s also vegan, gluten-free, naturally sweetened and filled with protein. Basically, it’s the ultimate healthy breakfast bowl. But before we move onto the actual recipe, let’s chat a little about what makes this quinoa porridge so awesome.
The quinoa: I used a mix of white and red quinoa, but feel free to use what you have on hand. Your quinoa porridge will be just as tasty and protein-filled regardless of which variety you choose.
The coconut milk: I love oatmeal because of its rich and creamy texture, but quinoa isn’t naturally creamy. So when making quinoa porridge, I like to mix in some canned coconut milk to help it along.
The sweetener: I used 1/2 a mashed banana instead of another sweetener for this recipe because I found the toppings were sweet enough. But you can adjust to taste.
The toppings: I love adding caramelized bananas to my oatmeal but I went a little crazy topped the quinoa porridge with caramelized pineapple and grapefruit as well. Mind blown. Not sure how I’ll go back to eating raw fruit after this.
Oh, and if you make this quinoa porridge, I’d love to hear what you think. Leave a comment and rate the recipe or take a pic and tag me @ExSloth on Instagram!
- 1½ cups cooked quinoa*
- ½ cup lite canned coconut milk
- ¼ large banana, mashed (about 2 tbsp)*
- 1 tbsp coconut oil*
- 1 large banana, sliced
- ⅔ cup sliced pineapple
- ½ small grapefruit, sliced into small chunks
- 2 tbsp coconut sugar*
- Toss the fruit in coconut sugar and set aside
- Combine quinoa and coconut milk in a pot and cook over medium heat until the quinoa is creamy and heated through, about 5 minutes
- Stir in the mashed banana and continue to cook for a few more minutes before removing from heat
- Divide the quinoa porridge into 3 bowls and top with caramelized fruit
- While the quinoa is heating up, warm the coconut oil in a skillet over medium heat and place the fruit and sugar mixture into the skillet
- Cook, flipping occasionally until all fruit is brown on either side. The grapefruit might fall apart but don't worry, it'll still be delicious
Can sub mashed banana for other sweetener of choice
For a less indulgent breakfast, reduce or skip the oil and sugar when in the caramelized fruit
Want more quinoa breakfast recipes? Try this one:
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What about you?
- Have you ever made quinoa porridge?
- What are your favourite mixins and toppings?
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Rebecca @ Strength and Sunshine says
Hmm well today I topped my oats+quinoa flakes with honey sunflower butter and mint cocoa stevia syrup 😛 Hahaha! So good! (And cinnamon and turmeric mixed in!)
Rebecca @ Strength and Sunshine recently posted…Friday Finisher 5/27/16
I’ve only used quinoa for dinner but this sounds tasty! Maybe an orange instead of grapefruit though.
Amber at Eat 2 Save Your Life says
This recipe sounds AMAZING I can’t wait to give this a try! I had never thought to add canned coconut milk to make quinoa have that nice creamy texture like oatmeal, I am so excited! And caramelizing the fruit to go on top yum!
Amber at Eat 2 Save Your Life recently posted…Train Smarter Not Harder: Why You Should Be Spending More Time In Your Zone 2
Christina Bauer says
This looks and sounds absolutely incredible! I love quinoa porridge bowls, but I never thought of topping my breakfast with caramelized fruit. So doing this, very, very soon.
Christina Bauer recently posted…Roasted Rhubarb Granola Bites + My First Hiking Trip
Les @ The Balanced Berry says
Oooooh I LOVE breakfast quinoa – I actually prefer breakfast quinoa to cooked oatmeal. Does that make me weird? Can we still be friends? I love the coconut and the caramelized fruit!
Les @ The Balanced Berry recently posted…10 Healthy Summer BBQ Recipes
Bethany @ Athletic Avocado says
Literally MIND BLOWN by this incredible combo! Roasted fruit is ah-maz-ing, especially the grapefruit! Bye bye oatmeal, HALLO quinoa! DROOL ;P
Deborah @ Confessions of a mother runner says
I never would have thought of coconut with the grapefruit in there looks delicious!
Deborah @ Confessions of a mother runner recently posted…Why I won’t be running a marathon
You may have changed my life with this recipe! It looks and sounds amazing! I’m definitely going to try it this week!
Jill Conyers says
Giselle this sounds delicious. Love the caramelized fruit topping.
Delicious, yes, but according to my calculations…. 1 serving is over 850 cals, 18.8g of fat & 17g of sugar plus 147g of carbs. YIKES!
Hoping I calculated incorrectly
Giselle Rochford says
Hi Dee! I don’t usually count calories but you’re right, this is definitely overly indulgent written as is. Looking back on my notes, it seems the serving sizes got lost in translation. The quinoa itself serves 6 (1/2 cup per serving) while the topping serves 3. I’ve updated the recipe with the proper amounts for 3 servings so thanks for pointing that out! If you’re looking to cut down further, I’d suggest reducing the oil and sugar when caramelizing the fruit or skipping them altogether. Hope this helps and let me know if you have any more questions 😊