Quinoa, Buckwheat & Coconut Milk Porridge


A creamy porridge made with a blend of grains and seeds slowly simmered in coconut milk. A delicious gluten-free start to the day.

To assemble, you will need:

  • 3 tbsp buckwheat
  • 2 tbsp quinoa
  • 1 tbsp gluten-free oats
  • 1 tbsp linseeds
  • 100ml coconut milk
  • 200ml water
  • 1 banana
  • 1 tbsp honey
  • 1 tbsp mixed seeds

 

To make:

  1. Pour the quinoa, buckwheat and gluten-free oats into a large pan
  2. Add the linseeds, coconut milk and water
  3. Heat the ingredients in the pan, stirring until the porridge is cooked (approx. 15 minutes). If the porridge is too thick, add more coconut milk and water to taste
  4. While the porridge is cooking, peel and slice a banana
  5. Remove the pan from the heat and scoop porridge into a bowl
  6. Top with sliced banana, seeds and a drizzle of honey

Top tip: This recipe works well with a range of toppings – blueberries or raspberries are tasty too!


Serves One
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