We love having Baked Quinoa Porridge for breakfasts and snacks throughout winter. We are early risers and we wake hungry; Baked Quinoa Porridge works well for us because I can whip it up on Sunday and then it is just a matter of heating and eating during the week.
This recipe is delicious exactly as it is, you don’t need to add a thing and when I have it for snacks I seldom do. However, when we have it for breakfasts we typically add a dash of milk and some slivered almonds. Natural or coconut yoghurt works well too.
I rarely make the same Baked Quinoa Porridge twice so you may see a few versions popping up on my little space over the cooler months. I hope you and your family enjoy them as much as we do. Be sure to let me know.
Baked Quinoa Porridge
- 1 cup quinoa, rinsed
- 3 apples, cored and quartered (I use pink lady)
- 3 medjool dates, seeds removed
- 2 tablespoons almond butter*
- 1 teaspoon cinnamon
- 1/2 teaspoon ground ginger
- 1/2 teaspoon concentrated natural vanilla extract
- pinch of salt
- 1 cup milk (whatever milk you like or have on hand will be fine)
- 1 cup water
- Preheat your oven to 175°C or 350°F.
- Place the apples, dates and almond butter into your food processor and quickly blend to chop and combine but try not to puree.
- Add the spices and milk and gently mix.
- Add the quinoa, gently mix.
- Add the water, gently mix.
- Pour the mixture into a large baking dish (casserole dish) and bake for 1 hour.
- Remove from the oven, cover with foil and stand for 10 minutes.
- Serve. Eat. Enjoy.
*to make this nut free you can add a tablespoon of hulled tahini and a tablespoon of honey in place of the almond butter.