Straightforward Coconut Breakfast Porridge – a healthy and comfortable breakfast formula with quinoa, oats, coconut milk, and one shock fixing!
We've been out of our home, living out of a lodge, absorbing the incomparable Northwoods of Minnesota right smack on the shores of Lake Superior. Working, climbing, making some cook motivation back by preparing solace nourishment y plans for fall in the small retro lodge kitchen. Additionally: watching Sage go around in a hide hooded sweater coat (of which there will be a full post of pictures coming soon) – and that by itself merits the cost of affirmation.
Upbeat eating breakfast! May your mornings be 50 degrees, may your sweaters be extra delicate, and may your eager stomach brimming with this sound, wholesome power-house formula.
Also Try Our Recipe : Healthy Pumpkin Quinoa Granola
INGREDIENTS
- 1 14-ounce can coconut milk (regular or light is fine)
- 1/2 cup quinoa
- a pinch of salt
- 1 1/2 cups rolled oats
- 1 cup juice or water – Bai5 Antioxidant Infusions Congo Pear is perfection in this
- 1/2 cup unsweetened coconut flakes
- cinnamon to taste
- apple slices, peanut butter, or honey for topping
INSTRUCTIONS
- Bring the coconut milk to a boil in a small saucepan. Add the quinoa and salt and cook for 15 minutes or so, until the quinoa is cooked. Add the Bai5, oats, cinnamon, and salt – cook for just a few more minutes to soften the oats.
- In a small nonstick skillet over medium high heat, add the coconut flakes and shake in the pan until lightly toasted. You can also do this in the oven, but I find it’s a bit faster on the stovetop.
- Serve up the porridge topped with toasted coconut and anything your heart desires.
For more detail : bit.ly/2WDKAo2
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