Quinoa porridge with almonds and agave syrup
I love porridge. It’s just so comforting to sit with a big bowl of creamy, steaming porridge on a cold winter’s morning. It’s cheap, quick to make and so versatile too. You can add whatever you like to the milky grain base to cater for your own personal taste. I really like berries and chopped almonds on mine. My sister loves bananas and maple syrup on hers whilst my Dad, when my mum isn’t looking, sticks with the classic British favourite of lashings of Golden Syrup. I’m making myself hungry just thinking about it!
Quinoa porridge with berries, almonds & hint of sweetness with a little agave syrup.
Now with the recent development of gluten free oats, those of us eating gluten free no longer have to miss out on traditional oat based porridge. However on one particularly cold snowy morning recently, when I went to the cupboard to get my gluten free oats I discovered the box was practically empty. So in desperate need of a warm and filling breakfast I decided I’d give porridge made from quinoa flakes a try. And you know what, it was delicious and I haven’t gone back to oats since!
Quinoa flakes make a lighter porridge than oats meaning you don’t get that heavy bloated feeling that can arise after eating traditional porridge, which for those of us with ME/CFS is a huge bonus as we need no extra help at feeling sluggish and tired! What’s more, quinoa is a high protein grain and low GI and is frequently dubbed a ‘superfood’.
As you’ll see from this recipe, using quinoa flakes is just as quick and easy as making porridge with oats. It’s just as filling and satisfying and no more expensive than gluten free oats. Try it, you won’t regret it!
Quinoa Porridge
To serve 1 you will need:
- 1/4 cup of quinoa flakes
- 3/4 cup of Koko (formerly known as Kara) coconut milk alternative (or non-dairy/ dairy milk of your choice)
- 1 handful of sultanas
- 1 tbsp of blackberries (fresh or frozen)
- 1/2 tbsp of chopped almonds
- 1 tsp of agave syrup
- 1 sprinkle of ground cinnamon to taste
At the beginning of cooking,
the individual quinoa flakes are visible.
- Place the quinoa flakes, the sultanas and 1/4 cup of the milk in a small saucepan. Leave to soak for 10-15 minutes minutes. (Note: the soaking is not essential but if you have time I recommend it as it produces a creamier porridge).
- Add another 1/4 cup of the milk to the saucepan and heat on a low-medium heat and allow it to boil.
- Once boiling reduce the heat and stirring constantly, gradually add the remaining milk to the saucepan and allow the mixture to come to the boil again.
- Total cooking time is approx 6-8 minutes (time will vary depending on level of heat and type of milk) until the porridge has thickened and the consistency is smooth and creamy.
- Once cooked, pour into a bowl and place the blackberries and chopped almonds on top of your porridge. Drizzle over the agave syrup and sprinkle on the cinnamon. Serve immediately.
Cooked consistency – individual flakes no longer visible.
As I said at the top, the toppings for porridge are endless. So if you’re not a fan of blackberries then just sub in a different fruit (or chocolate chips!).
A little note on cinnamon: I always sprinkle a little cinnamon on my breakfast as it helps to lower blood sugar and can ease inflammation which contributes to chronic pain. Read more about the health benefits of cinnamon at Care2.com.
