This is my FAVORITE porridge to eat in the morning now! It’s full of protein and fiber. It keeps well overnight too. Sometimes I make it the night before and reheat in the morning. You can easily make this dish non-dairy by omitting the whole milk and increasing your coconut milk.
What you will need:
1 Banana (Unpeeled and Whole) *I use 2 bananas because I love the creaminess and body it adds to the porridge but it does overpower the peach flavor, so you decide.
25-35 Slices of Frozen Peaches
1 Cup Quinoa
1 1/2 Cups Coconut Milk
1/2 Cup of Whole Milk
1/4 Teaspoon Cinnamon
1 Teaspoon Vanilla
1-2 Teaspoon Honey (you decide how sweet you want it)
You can just use milk if you prefer instead of coconut milk.
Heat oven to 350 degrees.
Place the bananas and peaches on a lined baking sheet and roast for 15 minutes. (Halfway through, I drizzle a little olive oil over the peaches).
Bring milk and coconut milk to a boil. Whisk a few times to make sure it is not sticking to the bottom of your pan. Once your milk boils, add your quinoa and bring to another boil. Whisk a few times before letting it simmer. Then cover and simmer on lowest heat for 15 minutes.
After 15 minutes, the milk WILL NOT all be absorbed in the quinoa. This is what you want. You should be able to see some milk when you add your fruit and puree.
Once your fruit is done, put a little more than half of it in a blender and add your honey, cinnamon, vanilla and a splash of milk (you decide which kind). Be sure to fold the whole fruit and puree to your quinoa and cover until all milk is absorbed about 1-2 minutes.
I add a pad of butter before serving but that is optional. Top with toasted coconut and/or macadamia nuts.