Vegan Quinoa Breakfast Porridge with Buckwheat & Oats
This recipe is organic and gluten-free.
Ingredients
- 4 cups filtered water.
- 1/2 cup quinoa.
- 1/2 cup oats.
- 1/2 cup Sprouted HTB.
- 3/4 cup plant milk.
- 1 tbsp vegan butter.
- 1 tsp pink salt.
- 1/2 tsp vanilla extract.
- 3/4 tsp stevia.
- 1 1/2 tsp pumpkin pie spice.
- 1/4 cup dried fruit.
- 2 tbsp date syrup.
Instructions
- Prep toppings, mix in bowl and set aside (fruits, nuts, seeds, etc.)
- Bring water to a boil in a saucepan.
- Add all ingredients except toppings, spices, extract, syrup, vegan butter, and nut milk.
- Reduce heat and simmer for about 10 minutes, stirring frequently.
- Cook to desired consistency, adding more water if needed.
- Remove from heat and stir in remaining ingredients.
- Add your favorite porridge toppings.
Notes
I always add fruit, nuts, and seeds to this porridge recipe.
More details in the blog post.
Nutrition
Calories: 160kcal
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