Oats, redux: 2 new ways to enjoy hearty grains at breakfast

I’m usually a protein girl in the morning. Long gone are the donut days where I could swill a cup of OJ and chomp a croissant and still make it to lunch. If I tried that now, I’d be in a sugar coma by 10am!

Now I like to mix up my morning meal with protein rich almond butter on sprouted grain toast, or a green smoothie with added nuts.

But the weather is cooling, the mornings are darker, and I want something warm and rib-stickin’.

Here’s how we do “oatmeal” in the morning:

Quinoa Porridge


1. Combine 1 1/2 cups unsweetened coconut milk with 1 cup washed and drained quinoa.

Bring to a  boil over high heat.

2. Reduce to a simmer, cover and cook for 12 minutes. Uncover and stir in 1/4 teaspoon cinnamon,

1/2 teaspoon vanilla extract, 1/4 cup raisins, and 1 tablespoon maple syrup.

3. Top with chopped pears.



1. Bring 2 cups unsweetened almond coconut milk to a simmer, whisk in 1 cup oat bran. 

2. Add 1/4 teaspoon cinnamon, 1/2 teaspoon vanilla extract, and any fruit you like.

3. After 2 minutes, turn off the heat and add in 1/4 cup hemp seeds.

4. Stir well and serve with maple syrup and extra milk.


  1. Quinoa porridge – yes! One of my favorites. We made a quinoa porridge for dinner last night, actually, for dinner with broccoli, raisins, pistachios, and pumpkin blended with coconut milk. Lots of italian herb spice. it was great! And I will be happy eating your recipe tomorrow morning!

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