Beautiful Quinoa and Coconut Breakfast Puddings

Preparation time 10 minutes
Cooking time 15–20 minutes


What you’ll Need

  • 1 cup quinoa (or millet or oats)
  • ½ cup water
  • 1 × 400 ml can coconut milk (or almond or cow’s milk)
  • ½ tsp ground cinnamon
  • 1 vanilla pod, sliced lengthways

To serve

  • Divide the following between the porridge bowls:
  • ½ cup coconut shavings
  • ¼ cup mixed nuts, roughly chopped
  • ½ cup natural yoghurt or coconut cream
  • ¼ cup mixed seeds (I like sunflower, flax and pumpkin)
  • maple syrup (or coconut sugar, xylitol or alternative healthy natural sweetener)
  • fresh pomegranate rubies or berries, for garnishing (if available)


What to do

  1. Cook the quinoa with the water, milk and spices in a medium-sized saucepan. Bring to a boil, then simmer for about 15 minutes with the lid askew, or until all the liquid has been absorbed and the quinoa grains are cooked through and creamy. Add a little hot water as it cooks if you find that it becomes too thick, although you are looking for a creamy, porridgy consistency.
  2. Lightly toast the coconut shavings and chopped nuts in a dry pan over medium heat.
  3. When the quinoa is cooked, layer the breakfast puddings in small glass jars or bowls, dividing and layering the remaining ingredients between them.