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Baked Quinoa Porridge


baked quinoa porridge

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
  1. Preheat your oven to 175°C or 350°F.
  2. Place the apples, dates and almond butter into your food processor and quickly blend to chop and combine but try not to puree.
  3. Add the spices and milk and gently mix.
  4. Add the quinoa, gently mix.
  5. Add the water, gently mix.
  6. Pour the mixture into a large baking dish (casserole dish) and bake for 1 hour.
  7. Remove from the oven, cover with foil and stand for 10 minutes.
  8. 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.

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