Healthy breakfast: Oatmeal & quinoa porridge with coconut milk

Vegan oatmeal and quinoa porridge recipe from Jenne Claiborne Sweet Potato Soul
Vegan oatmeal & quinoa porridge
General by Liz Eustace

When you want something healthy, sweet and filling for breakfast, try this Oatmeal & Quinoa Porridge with Coconut Milk from Jenné Claiborne of The Nourishing Vegan.

Jenné created this breakfast after coming off of a cleanse. She needed something that would satiate her but also be gentle enough to help her body get back on track after two days with little to no food. We think this vegan breakfast porridge is perfect for gray winter days or chilly mornings when you need something to warm you from the inside out.

Jenné likes to puree her porridge with a hand blender before serving (an optional step). She also suggests adding whatever toppings you enjoy (she likes dates and raisins and always adds cinnamon) to make it your own.

Oatmeal & Quinoa Porridge with Coconut Milk

  • 1/4 c. Quinoa (I use Red Quinoa)
  • 1/2 c. Old Fashioned Oatmeal 
  • 1/3 c. Coconut Milk (canned, although you can use coconut milk found in the non-dairy milk section. Also, light/reduced fat canned coconut milk will work, too.)
  • About 1/3 Cup Water

Toppings (optional):

  • Ground Cinnamon
  • Ground Ginger
  • 2 Chopped Dates
  • Tbsp Raisins
  • Tbsp Ground Pecans
  • Agave to taste

Boil 1/2 cup of water in a saucepan, then add 1/4 cup of quinoa. Cook for about 15 minutes, or until soft and fluffy. Add coconut milk and water, bring to a boil then add oats. Cook as you would any pot of oatmeal, adding more water or coconut milk if necessary, about 5 minutes. 

About the Author

Liz Eustace

Present: Leadership coach, author, presenter, brand expert and momma of two!

Inspiration: my kiddies, laughter, countless yoga teachers, my creative hubby, my youthful mom & dad, my wacky sisters, kindness, my unpredictable brother, stillness and Prudence Bruns. 


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