Servings: Serves 4

Delicious Winter porridge –  super easy and healthy, dairy and gluten free for any time of the day. Quinoa is an excellent source of protein. You can use alternative pseudo grains such as amaranth instead of quinoa in the same way. Using soaked oats makes this dish slightly different to the classic porridge as it will  be quicker to cook and easier to digest. You can soak the oats for a minimum of one hour or overnight. We have used almond milk in this recipe but you can use any milk of your choice such as hazelnut, rice or dairy milk. The quinoa is gently cooked in the nut milk for about 15 minutes and flavoured with cinnamon and vanilla extract. Sweetness comes from your choice of toppings such a raspberries, blueberries, coconut flakes, seeds, dried fruit, and a dollop coconut or dairy yoghurt. If you are looking for a little more sweetness, we suggest a drizzle of raw honey or maple syrup.

 600 ml milk of choice - we used hazelnut but you can use almond or rice milk
 150 g gluten free porridge oats - Soaked overnight or 1 hour before you start cooking
 150 g quinoa
 ½ tsp vanilla extract
 ½ tsp ground cinnamon
Optional toppings
 2 handfuls blueberries
 2 handfuls raspberries
 coconut flakes
 dried fruit
 4 tbsp coconut yoghurt
 12 tbsp nuts and seeds

Soak the oats in water ahead of time - you can do this the night before or for a minimum of 1 hour before you start cooking the porridge.


Add the quinoa to a pan with your chosen milk, bring to a simmer and cook until tender, or
for about 20 minutes or until the grains are soft.


Add the soaked oats and cook for about 4 minutes.


Finally add the spices and vanilla extract.


You may need to add more milk if necessary to get the desired stirrable consistency.


Serve with fresh or dried fruit and toppings of your choice. We have used natural yoghurt, blueberries, dates and seeds.

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