20-Minute Creamy Vegan Quinoa Porridge with Raspberries and Mango Recipe
This 20-Minute Creamy Quinoa Porridge is a delicious and nutritious vegan breakfast option, featuring tender quinoa cooked in rich coconut milk and sweetened with maple syrup and cinnamon. Topped with fresh or frozen raspberries and mango, crunchy pecans, and coconut shavings, this porridge offers a perfect balance of creamy texture and refreshing fruitiness in every bite.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Yield: 2 servings 1x
- Category: Breakfast
- Method: Stovetop
- Cuisine: Vegan
- Diet: Vegan
Ingredients
Scale
Quinoa Porridge
- 1/2 cup uncooked quinoa
- 1 can full-fat coconut milk (400 ml)
- 2 tsp maple syrup (or to taste)
- 1 tsp cinnamon
- Splashes of water (if needed)
Toppings
- 1/2 cup raspberries (fresh or frozen)
- 1/2 cup mango (fresh or frozen, chopped)
- 1/4 cup pecans (chopped)
- 2 tbsp coconut shavings (to sprinkle)
Instructions
- Combine Ingredients: In a saucepan, add the uncooked quinoa, full-fat coconut milk, maple syrup, and cinnamon. Stir the mixture gently to combine all ingredients evenly.
- Bring to a Boil: Place the saucepan over medium-high heat and bring the mixture to a boil. Watch closely to prevent it from boiling over.
- Simmer Quinoa: Once boiling, reduce the heat to low and let the quinoa simmer uncovered. Cook for approximately 12-15 minutes, stirring occasionally to prevent sticking, until the quinoa is tender and the porridge has thickened to your desired consistency. Add splashes of water as needed if the porridge becomes too thick.
- Divide and Top: Remove from heat and divide the creamy quinoa porridge evenly between two serving bowls. Top each bowl with fresh or frozen raspberries, chopped mango, chopped pecans, and a sprinkle of coconut shavings for added texture and flavor.
- Serve and Enjoy: Serve the porridge warm for a comforting and nourishing breakfast that’s vegan and packed with wholesome ingredients.
Notes
- You can use either fresh or frozen berries and mango, depending on availability and preference.
- If you prefer a thinner porridge, add a little more water or coconut milk during cooking.
- Maple syrup can be adjusted to taste for more or less sweetness.
- For a nut-free version, omit pecans or substitute with seeds like pumpkin or sunflower seeds.
- This porridge stores well in the fridge for up to 2 days and can be reheated with a splash of plant-based milk or water to loosen consistency.
Keywords: quinoa porridge, vegan breakfast, creamy porridge, coconut milk, maple syrup, quinoa recipe, healthy breakfast, gluten free, dairy free
