Vanilla Maple Quinoa Porridge Bowl (Printable Version)
Creamy quinoa flake bowl with vanilla, maple syrup, and fresh toppings for a cozy morning meal.
# What You'll Need:
→ Grains
01 - 1 cup quinoa flakes
→ Liquids
02 - 2 cups unsweetened almond milk (or milk of choice)
→ Sweeteners & Flavorings
03 - 2 tablespoons pure maple syrup
04 - 1 teaspoon pure vanilla extract
05 - Pinch of sea salt
→ Toppings (optional, for serving)
06 - 1 small banana, sliced
07 - 1/4 cup fresh berries (e.g., blueberries, raspberries)
08 - 2 tablespoons chopped toasted nuts (e.g., almonds, pecans, walnuts)
09 - 1 tablespoon unsweetened shredded coconut
10 - Extra maple syrup, for drizzling
# How To Make:
01 - In a medium saucepan, combine the quinoa flakes, almond milk, maple syrup, vanilla extract, and sea salt.
02 - Place the saucepan over medium heat and bring to a gentle simmer, stirring often to prevent sticking.
03 - Cook for 2–3 minutes, or until the porridge thickens and the quinoa flakes are tender.
04 - Remove from heat and let stand for 1 minute to allow the porridge to thicken further.
05 - Divide the porridge evenly between two serving bowls.
06 - Top with banana slices, fresh berries, toasted nuts, shredded coconut, and a drizzle of maple syrup as desired. Serve warm.
# Expert Advice:
01 -
- It takes exactly ten minutes from pantry to bowl, which is faster than brewing a second pot of coffee.
- The texture lands somewhere between oatmeal and cream of wheat, but with a nutty quality that feels entirely its own.
02 -
- Walk away even briefly and you will find a film of porridge welded to the bottom of your pan. Stirring constantly during the simmer is nonnegotiable.
- The porridge continues to thicken as it sits, so if you are not eating right away add a splash more milk before reheating.
03 -
- Toast the quinoa flakes in a dry pan for one minute before adding liquid and the whole bowl takes on a deeper nuttier flavor.
- Use a silicone spatula instead of a spoon so you can scrape every bit from the corners of the pot.