Index ::: [ Recipe ] [ Breakfast ]
Toasted Coconut Breakfast Porridge
5 servings

[ INGREDIENTS ]

Coconut Milk
Quinoa
Salt
Pear Juice
Rolled Oats
Cinnamon
Unsweetened Coconut Flakes
Apple Slices ( Optional )
Peanut Butter ( Optional )
Honey ( Optional )

[ INSTRUCTIONS ]

1. Bring :
   
   1 Can ( 14 Ounce ) Coconut Milk;
   to a boil in a small saucepan.
2. Add :
   
   1/2 Cup Quinoa;
   A Pinch of Salt;
   and cook for 15 minutes or so, until the quinoa is cooked.
3. Add :
   
   1 Cup Pear Juice; ¹
   1 1/2 Cups Rolled Oats;
   Cinnamon, to Taste;
   A Pinch of Salt;
   cook for just a few more minutes to soften the oats.
4. In a small nonstick skillet over medium high heat, add :
   
   1/2 Cup Unsweetened Coconut Flakes;
   and shake in the pan until lightly toasted.
5. Serve up the porridge topped with toasted coconut and anything your heart desires.

[ NOTE ]

¹ For a thicker porridge, only add about 1/2 Cup Pear Juice.

For a softer porridge, add the full cup. I usually start with 1/2 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 1/2 Cup Freekeh.

Just use your best judgement for how much moisture and how much time each grain will need in order to cook.

::: View the original recipe for Toasted Coconut Breakfast Porridge at pinchofyum.com