This is one of my favourite breakfasts, it’s easy to make and full of flavour and nutrients. It keeps you full and leaves you satisfied. This vegan, gluten free (if using gluten free oats) and easily modified to nut free breakfast is perfect for the whole family.
This is a recipe that is incredibly simple. All you need is a jar that you can screw tight, preferably air tight but this isn’t essential. I measure everything in the jar, shake the jar to combine, add milk and the flavour I want to add, shake again and then place in the fridge.
Dried fruit- I used raisins, dried black currant and dates
Nuts- I used raw almonds (for nut free replace with seeds or dried fruit)
Milk- I used soy milk
Flavour- I used rose water. Vanilla, cacao powder and cinnamon are also delicious.
Liquid sweetener- I used maple syrup
Pour 1/3 of a jar worth of oats into the jar.
Add a few tablespoons of chia and flax seeds into the jar.
Add nuts, pepitas and dried fruit in the quantities you prefer to fill up the jar. Leaving the lip of the jar empty.
Screw lid shut and shake jar to combine dry ingredients (this takes a few minutes).
Add milk to fill up the jar, pour slowly with breaks such that the milk can absorb before adding more. Leave the lip of the jar without milk if using a liquid flavour i.e. rose water or vanilla extract.
Add sweetener and flavouring. Close jar and shake (over a sink preferably) to distribute the flavour. This may cause milk to run down the jar, just wipe the milk after shaking.
This hearty Quinoa porridge is an amazing way to start the day. It’s not only nutritious but vegan and gluten-free.
This is a breakfast I love making before university or on the weekend when I just want something both delicious and filling. It’s full of good fats, protein, and vitamins. I hope you enjoy this as much as I do.
Serves 1 – Takes 25-30 minutes
1/3 cup Quinoa (I used tri-colour)
1 2/3 cup milk (I used soy)
1/3 cup water
1/3 cup raw almonds (or nuts of choice, alternatively replace with dried fruit)
1 pear – cut into 2-3cm (1in cubes)
1/2 tbs ground cinnamon, plus more to garnish
2 tbs maple syrup (or preferred liquid sweetener)
3 tbs pepitas, to garnish
Place quinoa in a pot with 1 1/3 cup of milk, maple syrup, pear, almonds and cinnamon, and boil until mixture has halved (8-10 minutes), stirring occasionally to prevent sticking.
Add reserved soy milk and water to mixture, simmering until the porridge is thick and Quinoa has cooked (10-15 minutes).
Top with pepitas, cinnamon and any fruit/nuts you enjoy eating.
These muffins are a great breakfast or snack. They’re perfect to serve to guests, bring to work or to school. They’re gluten free (if using gluten free oats), nut free and easily modified to vegan, making them great for those with allergies or dietary restrictions.
These are a hit in my household, I hope they will be in yours too.
Makes 16 muffins – Takes 35-40 minutes
2.5 cups oats
3/4 cups (180ml) milk (I used soy)
2 to 3 overripe bananas- mashed
2 large eggs (I used flax)
1/4 cup honey (I used manuka, replace with your preferred liquid sweetener)
3 tbs margarine – melted
1 tsp baking soda (bicarbonate of soda)
2 tsp baking powder
1 tsp ground cinnamon
1 1/2 tbs vanilla extract
1/2 cup pepitas (replace with your preferred nut or seed)
1/2 cup dates – roughly chopped (replace with your preferred dried fruit or choc chips)
Preheat the oven to 160°C (325°F) and toast the oats for 4-6 minutes on baking trays.
Stir cinnamon into warmed oats.
Increase oven to 180°C (355°F) fan forced.
Blend 1.5 cups of oats (I used a blender) and reserve.
Combine wet ingredients in a large mixing bowl.
Add dry ingredients, mixing until just combined (over mixing can cause muffins to be tough).