Sweet Breakfast Quinoa Porridge with Prunes
This delicious and filling porridge comes together in 30 minutes for a sweet, fiber-packed meal prep breakfast you can enjoy all week. Easily customize with your favorite ingredients or toppings, but don't forget to add some California Prunes!
Ingredients
- 1 cup quinoa any variety
- 13.5 ounce can light coconut milk
- 2 cups unsweetened almond milk or other milk of choice
- 1 tablespoon maple syrup
- 2 teaspoons vanilla extract
- 1/2 teaspoon cinnamon
- Pinch of salt
- 1/4 cup almond butter
- 1 cup chopped California prunes (about 25 prunes)
- 2 teaspoon hemp seeds
Instructions
- Rinse quinoa using a fine mesh strainer. Place in a large pot and toast for 2-3 minutes over low-medium heat.
- Add coconut milk and almond milk, partially cover pot with lid, and bring to a boil. Once boiling, reduce to a simmer. Monitor closely; if heat is a bit too high the mixture can bubble over. Stir frequently and cook about 20 minutes.
- Remove from the heat and stir in maple syrup, vanilla extract, cinnamon and salt.
- Divide the quinoa among 4 bowls or containers. Top each with 1 tablespoon almond butter, ¼ cup chopped prunes and ½ teaspoon hemp seeds. Add additional maple syrup, almond milk or hemp seeds, if desired.
Notes
Get creative with this quinoa porridge! Swap the almond butter and/or hemp seeds for other nut butters or seeds. You can also add in orange zest or ground ginger for additional flavor.
Nutrition
Serving: 1cupCalories: 500kcalCarbohydrates: 73gProtein: 12gFat: 20gSaturated Fat: 6gSodium: 210mgPotassium: 910mgFiber: 9gSugar: 28gCalcium: 370mgIron: 3.7mg