Frozen fruit isn’t just for smoothies; it’s perfect for stewing to top hearty grain bowls. With springtime is right around the corner, I’ve been celebrating with warming breakfast bowls that showcase my favorite spring fruit: strawberries 🙂 This strawberries and cream quinoa porridge has quickly become a family favorite.
The combination of almond and strawberries pairs really well together. Add in creamy coconut milk, and you have a filling spring breakfast that will definitely keep you full until lunchtime, if not long past that.
I used to be skeptical about quinoa for breakfast. But if you haven’t tried it yet, you really should. I like to use sprouted quinoa because it’s mild, slightly sweet, and slightly nutty – not scary at all! Plus, it’s already been sprouted so it’s not only healthier, but it cooks quicker too! I can find sprouted quinoa at all my local grocers. Even Ryan who tends to be skeptical about “health foods” really likes quinoa for breakfast.
I like my morning smoothies, but sometimes it’s nice to change things up. Porridge is my favorite way to do that, and there are so many ways to prepare porridge that it never gets old. Try changing it up with different grains, nuts, seeds, milks, fruits, and even veggies.
The addition of the almond butter while cooking the porridge is optional, but adds a richness of taste and texture that I love. You could also replace some of the water with additional full-fat coconut milk, especially if you love the coconut flavor.
- ¼ cup sprouted quinoa
- ¼ cup rolled oats
- 1 tablespoon smooth almond butter (cashew butter is delicious too)
- 1 cup water
- pinch salt
- ½ banana, sliced
- 1 cup strawberries
- 1 tablespoon water
- 1 tablespoon maple syrup
- sliced almonds
- full-fat coconut milk, to taste
- In a pot on high heat, add quinoa, oats, almond butter, salt, and water. Allow porridge to come to a boil, then reduce to a simmer.
- As quinoa porridge simmers, add sliced banana and stir in. Continue simmering, stirring occasionally, until quinoa is tender and porridge has thickened, about 15 minutes. You may have to add water if it thickens up too much.
- While porridge cooks, add strawberries, water and maple syrup to a small saucepan and heat until strawberries begin to simmer. As they cook, strawberries will begin to break down in their own juices. Stir occasionally.
- When porridge has finished cooking, spoon it into a bowl. Top with strawberries, sliced almonds, and full-fat coconut milk.
I hope you enjoy, and happy March!