If you follow me on Snapchat, you probably know about my love for oatmeal. I eat it almost every single day, especially during the winter months. Today, however, I wanted to do something different and that’s why I’m sharing with you this delicious Gingerbread Quinoa Porridge. It’s so good, you guys! And it’s such a nice change from the oats. With the coconut milk, toasted coconut, juicy figs, and chewy dates, this porridge is perfect for a crisp winter morning.
If you’re not feeling this quinoa porridge, I have eleven regular oatmeal recipes on the blog (one of which is savory) as well as three blended buckwheat porridge recipes which if you haven’t tried out, you’re seriously missing out (one, two, three)!
Christmas is such a magical time and I’ve always loved everything about it. The snow, the festive songs, all the decorations, the baking, the movies, getting together with the family, the presents, and as a kid, I was happy I had a couple weeks off. When I was little I always loved making gingerbread cookies of all shapes and sized and decorating them however I wanted. Time has passed and my diet changed so this year, I’m hoping to make some gluten-free, vegan, healthy Christmas cookies (either gingerbread or anything else we used to make when I was a kid). If they’re good, I might just post the recipe on here! ;) Meanwhile, you can enjoy this amazing gingerbread quinoa porridge that literally tastes like Christmas in a bowl. It’s the perfect Christmas Day breakfast if you ask me.
Fun fact: here in the Czech Republic, gingerbread cookies don’t actually have any ginger in them. Crazy, right? I did add ginger to this porridge, though, because most of you aren’t from the Czech Rep. and if I didn’t, it’d be misleading. There are lots of variation of the “gingerbread” spice but in this recipe, I used cinnamon, cardamom, cloves, anise, coriander seeds, ginger, and vanilla powder. It’s so good!!
Can we take a moment to appreciate the cute little sleigh in these pictures??! I don’t even remember where I got it. It’s actually a Christmas tree ornament but it’s so cute, I just have to have it in the background of my Christmas recipes.
Anyway, I hope you love this recipe, it really is one of my faves<3 If you end up making it, don’t forget to let me know how it was, I’d love to know! :)
- ½ cup raw coconut flakes
- 1 cup quinoa
- 2½ cup almond or coconut milk (if you're doing canned coconut milk, do 1 cup milk, 1½ cup water)*
- 1 tbsp lemon juice
- ½ tsp lemon zest
- 1½ tsp ground cinnamon
- ½ tsp ground ginger
- ½ tsp ground cardamom
- ½ tsp ground coriander seeds
- ¼-1/2 tsp ground anise
- ⅛ tsp ground cloves
- ½ tsp vanilla powder (or sub extract, optional)
- 2 tbsp raw cacao powder (optional)
- 1-2 tbsp maple syrup (or honey if not vegan)
- a small handful dates, pitted and chopped (for topping)
- Preheat your oven to 180C (356F).
- Spread the coconut flakes on a baking sheet and toast in the oven for a few minutes (5-12) until they start to brown. Be sure not to burn them.
- Wash and drain the quinoa and cook it in the milk for about 10-15 until almost all the liquid is absorbed. Near the end of cooking add the lemon juice and lemon zest.
- Take off heat and add all the spices, cacao, and maple syrup. Add more of anything if you wish.
- Enjoy immediately with the toasted coconut, chopped dates, fresh or dried figs, and a drizzle of coconut milk.