Creamy Vegan Quinoa Porridge with Raspberries, Mango, and Coconut Recipe

Introduction

This 20-minute creamy quinoa porridge is a comforting and nourishing vegan breakfast option. Made with coconut milk and sweetened with maple syrup, it’s naturally creamy and lightly spiced with cinnamon. Top it with fresh or frozen fruit and crunchy pecans for a delightful start to your day.

Ingredients

• 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
• For topping:
• 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

1. Step 1: In a saucepan, combine the quinoa, coconut milk, maple syrup, and cinnamon.
2. Step 2: Bring the mixture to a boil over medium heat, then reduce the heat to low and let it simmer for about 12 to 15 minutes, stirring occasionally.
3. Step 3: If the porridge becomes too thick, add splashes of water to reach your desired consistency.
4. Step 4: Once the quinoa is cooked and creamy, divide the porridge between two bowls.
5. Step 5: Top each bowl with raspberries, chopped mango, pecans, and coconut shavings before serving.

Tips & Variations

• Use different fruits like blueberries, bananas, or apples based on season and preference.
• For extra protein, stir in a spoonful of nut butter or sprinkle hemp seeds on top.
• If you prefer a sweeter porridge, add more maple syrup or a dash of vanilla extract while cooking.
• Rinse quinoa before cooking to remove any bitterness.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of water or coconut milk to loosen the porridge as it warms.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of milk instead of coconut milk?

Yes, you can substitute coconut milk with almond, oat, or soy milk. Keep in mind the porridge may be less creamy and have a different flavor.

Is it necessary to soak the quinoa before cooking?

Soaking quinoa is optional. Rinsing it well helps remove the natural bitterness, but it cooks well without soaking and will soften during simmering.

Creamy Vegan Quinoa Porridge with Raspberries, Mango, and Coconut Recipe

Print Recipe

★★★★★

4.4 from 145 reviews

A quick and creamy vegan quinoa porridge made with full-fat coconut milk, naturally sweetened with maple syrup and spiced with cinnamon. Perfect for a nutritious breakfast topped with fresh or frozen raspberries, mango, crunchy pecans, and coconut shavings.

• Author: Marco
• Prep Time: 3 minutes
• Cook Time: 15 minutes
• Total Time: 18 minutes
• Yield: 2 servings 1x
• Category: Breakfast
• Method: Stovetop
• Cuisine: Vegan
• Diet: Vegan

Ingredients

Scale 1x2x3x

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

1. Combine Ingredients: In a medium saucepan, add the uncooked quinoa, canned full-fat coconut milk, maple syrup, and cinnamon. Stir lightly to mix the ingredients together.
2. Cook Quinoa: Place the saucepan over medium-high heat and bring the mixture to a gentle boil. Then reduce the heat to low and let it simmer gently, stirring occasionally to prevent sticking. Cook for approximately 12 to 15 minutes or until the quinoa is tender and has absorbed most of the liquid. Add splashes of water if the mixture becomes too thick and to reach your desired creamy consistency.
3. Serve: Once cooked, divide the creamy quinoa porridge evenly between two bowls.
4. Add Toppings: Top each bowl with fresh or frozen raspberries and chopped mango. Sprinkle with chopped pecans and coconut shavings for added texture and flavor.

Notes

• If using frozen fruit for toppings, thaw slightly for better texture or serve frozen for a chilled contrast.
• Adjust maple syrup sweetness to taste depending on preferred sweetness level.
• Add splashes of water during cooking if the porridge gets too thick or starts to stick to the pan.
• Pecans can be toasted lightly for extra crunch and flavor.
• This recipe is easily doubled or tripled for larger servings.

Keywords: quinoa porridge, vegan breakfast, creamy quinoa, coconut milk porridge, healthy breakfast, plant-based breakfast, gluten free porridge