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Quinoa Cashew Porridge
As lots of you might have guessed, porridge is one of my most favourite breakfasts! However I decided to switch it up and get experimenting with some different seeds and grains to create a recipe which is as equally creamy and delicious. This quinoa cashew porridge uses quinoa flakes which feel lighter than oats and are so quick to cook. As the flakes cook, you stir in the cinnamon, cashew butter and mashed caramelised banana which makes it seriously sweet, fluffy and so creamy. The same ingredients are also used as toppings to really heighten the flavours. It tastes so heavenly and will give you the best start to your day!
👥 1 Servings⏱️ Prep & Cook: 10 min🔥 Cook: 10 min👤 Deliciously Ella📖 deliciouslyella
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●frying pan
- ●pan
- ●bowl
📝 Preparation Steps
1
Place a small teaspoon of coconut oil in a frying pan and heat.
coconut oil1 teaspoon
2
Peel and slice the banana in half horizontally and fry in the pan for a few minutes until it starts to caramelise.
banana1
3
Flip over for a couple of minutes and then remove from the heat.
4
Mash one of the halves of the banana.
banana1
5
Then add the quinoa flakes to a pan with the water, almond milk and cinnamon.
quinoa flakes2 ozground cinnamon1 teaspoon
6
Stir this well and then add in the mashed banana and a tablespoon of cashew butter.
banana1cashew butter1 tablespoon
7
Give this a good stir whilst the quinoa is bubbling for about ⏱️ 5 minutes and until the flakes start to thicken and absorb the liquid.
8
Then pour into a bowl, top with the second half of the caramelised banana on top, a drizzle of cashew butter and an extra sprinkling of cinnamon.
banana1cashew butter1 tablespoonground cinnamon1 teaspoon
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