This Oat and Quinoa Porridge Recipe makes for a nutritious breakfast, and it’s delicious too, topped off with blueberries, sliced banana, dried cranberries, a drizzle of honey, a sprinkle of pumpkin seeds and pinch of ground cinnamon.
– 35g rolled oats
– 50g quinoa
– 300ml almond milk
– pinch of ground cinnamon
– 1⁄2 banana, sliced
– 6 blueberries
– 1 tsp dried cranberries
– 1 tsp honey
– 1 tsp pumpkin seeds
1. Put the oats and quinoa in a saucepan, then stir in the almond milk and cinnamon.
2. Bring to the boil, then reduce the heat and simmer gently, stirring occasionally, for 15–20 minutes, or until the quinoa is tender. (If it thickens too much, add a little water until it becomes creamy.)
3. Spoon the porridge into a serving bowl, then add the banana, blueberries, and cranberries, drizzle with the honey, and sprinkle over the pumpkin seeds.
Heather Whinney is an experienced home economist, cookery writer and food stylist. She was a freelance food editor at BBC Good Food, she was also the cookery school manager at Cordon Vert, where she developed her love of writing recipes. Healthy bowl food has become one of the biggest healthy food trends around; tasty and nourishing ingredients layered in comforting bowls that keep you energised and feeling great. What makes 100 Weight Loss Bowls so unique is that every dish comes in at under 300, 400 or 600 calories. Each recipe is is clearly labelled to show you whether it is vegan, vegetarian or gluten free, so there’s something for everyone.
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