• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Home
  • Recipes
  • About
    • Contact
    • Photo Use Policy

Connoisseurus Veg logo

SUBSCRIBE

Sign up for email updates and receive a free copy of my veggie burger e-book!

  • Email
  • Facebook
  • Instagram
  • Pinterest
  • RSS
  • Twitter
  • YouTube
menu icon
go to homepage
search icon
Homepage link
  • Home
  • Recipe Index
  • Free Veggie Burger Book
  • About
    • Email
    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • Twitter
    • YouTube
  • ×
    You are here: Home / Breakfast / Coconut Almond Breakfast Quinoa Porridge

    LAST UPDATED: December 15, 2021 • FIRST PUBLISHED: June 26, 2016

    Coconut Almond Breakfast Quinoa Porridge

    Jump to Recipe Print Recipe

    This creamy breakfast quinoa porridge is made with rich coconut milk, crunchy almonds, and goes perfect with juicy summer berries! A healthy breakfast that's naturally vegan and gluten-free!

    Bowl of breakfast quinoa with spoons and berries on the side.

    Quinoa is some pretty versatile stuff! I've used it in granola, as a meat substitute, and vegan stuffing, among other things!

    But quinoa for breakfast? OH YES! I'm not sure when this inspiration hit me. Maybe I was eating a bowl of oatmeal. Maybe some quinoa muffins. In any event, it was clear that I had to cook some quinoa in coconut milk, and a slightly sweet, berry topped summer breakfast seemed the ideal format. I was so right on that one.

    This breakfast quinoa is as cozy and comforting as a bowl of oatmeal, but packs a bit more protein, and frankly, it keeps me satisfied longer.

    Let's talk about how it's made!

    Two bowls of breakfast quinoa porridge with berries and almonds on top.
    Jump to:
    • What You'll Need
    • How to Make Breakfast Quinoa
    • Leftovers & Storage
    • Coconut Almond Breakfast Quinoa Porridge

    What You'll Need

    • Quinoa. Any color works! I used white quinoa in the photos, but black or red are just fine as well.
    • Water.
    • Coconut milk. Use the canned variety, and preferably full-fat, though light works if you'd prefer to cut the fat/calorie content of your quinoa porridge.
    • Maple syrup. You can use another liquid sweetener, like agave, if you prefer.
    • Almonds. Sliced or slivered almonds work best.
    • Shredded coconut.
    • Non-dairy milk. Use a variety other than coconut, and make sure it's unsweetened and unflavored.
    • Salt.
    • Fresh berries. These are for serving/garnishing. Feel free to substitute another type of fruit!

    How to Make Breakfast Quinoa

    The following is a detailed photo tutorial on how to make this dish. Scroll all the way down if you'd like to skip right to the recipe!

    • Rinse your quinoa well under cold running water. This removes the bitter coating found on the exterior of the seeds. Note: You can skip this step if your quinoa packaging indicates that it's pre-rinsed.
    • Add the quinoa to a saucepan with water and coconut milk. Heat it up and simmer until the quinoa is fully cooked, giving it a stir periodically.
    • Take the pot off of heat and let it sit for a few minutes to thicken up.
    • Stir in the maple syrup, coconut, almonds and almond milk. Season your porridge with salt to taste.
    • Divide into bowls and top with berries. Dig in!
    Wood surface set with two bowls of quinoa porridge, spoons and newspaper.

    Leftovers & Storage

    Leftover breakfast quinoa will keep in a sealed container in the fridge for about 3 days. It might thicken up during storage, so add more milk if needed.

    Like this recipe? If so, please stop back and leave me a review and rating below if you try it! Also be sure to follow me on Facebook, Pinterest or Instagram, or subscribe to my newsletter for more recipes like this one!

    5 from 1 vote
    Print

    Coconut Almond Breakfast Quinoa Porridge

    This creamy vegan breakfast quinoa porridge has is made with rich coconut milk, a touch of sweetness and goes great with juicy berries!
    Course Breakfast
    Cuisine American
    Prep Time 10 minutes
    Cook Time 15 minutes
    Total Time 25 minutes
    Servings 3 -4
    Calories 519 kcal
    Author Alissa

    Ingredients

    • 1 cup quinoa
    • 1 cup water
    • 1 cup coconut milk
    • 2 tablespoons maple syrup
    • ½ cup chopped or slivered almonds
    • ½ cup shredded coconut
    • Almond milk, or other non-dairy milk
    • Salt, to taste
    • Fresh berries, for serving

    Instructions

    1. Rinse quinoa well under cold water for at least two minutes.
    2. Place in medium saucepan with water and coconut milk.
    3. Bring to light boil, stir, cover, lower heat, and simmer for fifteen minutes.
    4. Remove from heat and allow to sit for five minutes.
    5. Add maple syrup, almonds, coconut and almond milk to desired creaminess. Season with salt to taste.

    6. Spoon into bowls and top with berries.
    Nutrition Facts
    Coconut Almond Breakfast Quinoa Porridge
    Amount Per Serving (1.5 cups (⅓ of recipe))
    Calories 519 Calories from Fat 275
    % Daily Value*
    Fat 30.5g47%
    Saturated Fat 17.9g90%
    Sodium 113mg5%
    Potassium 673mg19%
    Carbohydrates 53.1g18%
    Fiber 7.7g31%
    Sugar 11.3g13%
    Protein 13.2g26%
    Calcium 91mg9%
    Iron 5mg28%
    * Percent Daily Values are based on a 2000 calorie diet.
    « Red Lentil Taco Soup
    Creamy Vegan Tomato Basil Pasta »

    Sharing is caring!

    • Facebook
    • Twitter
    • Email

    About Alissa Saenz

    Hi, I'm Alissa! I'm a former attorney turned professional food blogger. I love creating vegan recipes with bold flavors! You can read more about me here.

    I'd love to connect with you on Facebook, Instagram, or Pinterest.

    Subscribe

    Subscribe for email updates and receive a free copy of my veggie burger e-book!

    Reader Interactions

    Comments

    1. Dawn @ Florida Coastal Cooking says

      June 26, 2013 at 10:23 am

      I have a weakness for coconut and quinoa too along with another little seed too ;) I think you will LOOOOVE these! https://sites.google.com/site/coastalcooking/theresa-s-no-bake-energy. Two CUPS of coconut and you can use agave instead of honey for vegan.

      Reply
      • Alissa Saenz says

        June 26, 2013 at 12:09 pm

        Thanks - they sound delicious! Will definitely try them as a pre-workout snack!

        Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Alissa Holding a Coffee Cup

    Hi, I'm Alissa! I'm a former attorney turned professional food blogger. I love creating vegan recipes with bold flavors!

    More about me →

    Popular

    • The Best Vegan Banana Bread
    • Crispy Baked Teriyaki Tofu
    • Creamy Vegan Rice Pudding
    • Classic Lentil Soup

    Footer

    ↑ back to top

    About

    • Privacy Policy

    Newsletter

    • Sign Up for emails and updates

    Contact

    • About
    • Contact
    • Photo Use Policy

    As an Amazon Associate I earn from qualifying purchases. Learn more here.

    Copyright © 2013-2022 Tofu Press LLC & Alissa Saenz

    18 shares