I have just spent the morning coming up with a new porridge recipe. It is gluten free, vegan and tastes amazing. I wanted something different and simple while still being special, as breakfast, after all is my favorite meal.

I have eaten bircher for breakfast for along time now and I think I finally out birchered myself. I needed something new and exciting. I had to come up with a recipe that satisfied my belief that breakfast is incredibly important.

It therefore had to be made with nutritious whole foods. I like to finish breakfast feeling it’s kicked me into gear for the day and that its fuelled my body with amazing goodness.

Anyway, I finally decided upon quinoa as my base. A food I love to buy and always have in my pantry. Not only is it basically fool proof to cook, it’s full of protein and lots of different vitamins and minerals. This makes it an excellent choice for breakfast. I then wanted to mix it up a bit and add different flavors to the quinoa so that it wasn’t just the toppings that were exciting. That’s where the coconut milk, boysenberries and apple came in. Definitely a winning combination.



I couldn’t decide on just one topping so I thought, why not offer two choices. I love personalising my meals. This way you can choose whichever you’re in the mood for. Because this makes a big batch you can mix it up each day and this keeps things interesting and exciting

I hope you enjoy this new take on the simple porridge. It definitely got the thumbs up from my family who devoured it. Thankfully they waited until all the photos were taken before they got into it.




Porridge: serves 2
  • ½ cup of quinoa (soaked overnight and rinsed)
  • 1 cup of water
  • Pinch of salt
  • ½ tin of lite coconut milk
  • ½ cup of fresh or frozen boysenberries (or any other berry)
  • ½ medium apple grated (peel the skin off first)
  • 1-2tsp of maple syrup
  • 1 tsp cinnamon
  1. Rinse soaked quinoa with water. Add the quinoa to a pot with the 1-cup of water and salt. Bring to the boil and then reduce heat and simmer for 12-15 minutes or until the water has been absorbed. Stir once or twice during the cooking process to prevent sticking.
  2. Add the coconut milk, grated apple and boysenberries and let it simmer for 5-10 minutes or until the consistency is right for you. Stir every few minutes.
  3. Add the maple and cinnamon and stir well. Adjust seasoning to your liking.
  4. Transfer to a bowl, add your toppings of choice, a drizzle of coconut milk and enjoy.



Topping 1: Baked peaches, coconut yogurt and coconut flakes
  • 1-2 ripe peaches, halved and stone removed
  • ½ tsp of coconut sugar
  • Sprinkle of cinnamon
  • 1/4 cup of apple juice
  • ¼ cup of coconut flakes (lightly toasted in a pan until golden)
  • 2 tbsp of coconut yogurt
  • Drizzle of maple syrup or honey
  1. Pre-heat the oven to 170 °C (Bake)
  2. Place the peaches in an ovenproof dish lined with baking paper. Sprinkle over the cinnamon and coconut sugar and then top with the apple juice.
  3. Bake in the oven for 25-30 minutes. Cover with tin foil if they are starting to dry out or pour more apple juice over the peaches.
  4. Arrange on top of the porridge with a dollop of coconut yogurt, toasted coconut flakes, a drizzle of maple syrup and finish with a little coconut milk.

new photo 1


Topping 2: Stewed oranges, coconut yogurt and pistachios


  • 2 medium oranges (peeled and thinly sliced)
  • ¼ cup of apple juice
  • 2 tbsp of coconut yogurt
  • ¼ cup of pistachios, de-shelled and roughly chopped
  • Drizzle of maple syrup or honey


  • Pre-heat the oven to 170 °C (Bake)
  • Line a baking dish with baking paper and arrange the oranges.
  • Cover with apple juice or a drizzle of sweetener and bake for 10-15 minutes or until warm and soft
  • Arrange on top of the porridge with a dollop of coconut yogurt, pistachios, a drizzle of maple syrup and a little coconut milk.

p 3


porridge 1