Sweet Porridge Bowl Recipe

Toast and rinse

If you prefer a nuttier flavor, toast the rinsed quinoa in a dry saucepan over medium heat for 2 minutes, stirring, until it becomes fragrant. Rinse quinoa thoroughly under cold water before toasting to remove any bitterness.

Combine the rinsed quinoa, rolled oats, and pre-cooked brown rice in a medium saucepan with 3 cups water and a pinch of salt.

Bring the mixture to a gentle boil over medium-high heat, then reduce heat to low and simmer, stirring occasionally, for 12–15 minutes until the oats are soft, quinoa is tender, and the mixture is creamy. If the porridge becomes too thick, add up to 1/2 cup more water or coconut milk to reach desired consistency.

Stir in 1 cup coconut milk, 1 teaspoon vanilla extract, 1/2 teaspoon ground cinnamon, and 2 tablespoons maple syrup. Continue to cook on low for 1–2 minutes to warm and incorporate the flavors. Taste and adjust sweetness with the remaining maple syrup if needed.

While the porridge finishes cooking, lightly toast the coconut flakes if not already toasted: place them in a small dry skillet over medium heat and stir for 2–3 minutes until golden, then remove from heat to prevent burning.

Warm the almond butter slightly (15–20 seconds in a microwave-safe bowl or in a small saucepan over low heat) so it loosens for easy swirling.

Divide the finished porridge between two bowls (or one large bowl). Swirl 1 tablespoon almond butter into each bowl (reserve remaining almond butter for extra drizzling). Add a splash of the extra coconut milk if you prefer a looser texture.

Top each bowl with sliced strawberries (about 1/4 cup per bowl), blueberries (about 1/4 cup per bowl), and 1 tablespoon toasted coconut flakes per bowl. Drizzle remaining maple syrup over the top if desired and finish with a light pinch of sea salt to enhance flavors.