Toasted Coconut Breakfast Porridge Recipe

Toasted Coconut Breakfast Porridge Recipe

Toasted Coconut Breakfast Porridge Recipe

Ingredients
  • 1 14-ounce can coconut milk (regular or light is fine)
  • ½ cup quinoa
  • a pinch of salt
  • 1½ cups rolled oats
  • 1 cup juice or water – Bai5 Antioxidant Infusions Congo Pear is perfection in this
  • ½ cup unsweetened coconut flakes
  • cinnamon to taste
  • apple slices, peanut butter, or honey for topping
Instructions
  1. Bring the coconut milk to a boil in a small saucepan. Add the quinoa and salt and cook for 15 minutes or so, until the quinoa is cooked. Add the Bai5, oats, cinnamon, and salt – cook for just a few more minutes to soften the oats.
  2. In a small nonstick skillet over medium high heat, add the coconut flakes and shake in the pan until lightly toasted. You can also do this in the oven, but I find it’s a bit faster on the stovetop.
  3. Serve up the porridge topped with toasted coconut and anything your heart desires.

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