Quinoa & oat porridge with baby bananas

breakfast
Total: 25 min. | Active: 25 min.
vegan, lactose-free

You're bound to have heard of the supergrain quinoa by now. But what about kaniwa, also known as baby quinoa? I was out shopping one day when I came across kaniwa. I had never heard of it before! And I like to think I know every grain on the supermarket shelf inside and out. I bought it, came home and immediately tried it out in a dish. As these grains are very small, I mixed them with jumbo oats. The result stunned me from the very first mouthful! The consistency and slight bite of kaniwa transforms porridge into a complete taste sensation!

Nadia Damaso - Eat better not less

Ingredients

for 1 person

Porridge
3 dl water
1 pinch Himalayan salt
2 tbsp quinoa
2 ½ tbsp rolled oats
2 ½ tsp coconut palm sugar
1 pinch cinnamon
1 pinch bourbon vanilla powder
Toppings
2  baby bananas, cut into slices
20 g raspberries, fresh or frozen
2 tsp chia seeds or coconut chips
½ dl coconut milk

How it's done

Porridge

Bring the water and salt to the boil, add the quinoa and oat flakes, return to the boil, reduce the heat, simmer over a low heat for approx. 10 mins., stirring occasionally (add a little more water if necessary). Stir in the remaining ingredients, remove the pan from the heat, cover the porridge and leave to stand for approx. 5 mins.

Toppings

Pour the porridge into a bowl, decorate with the bananas, raspberries and chia seeds, drizzle with coconut milk.

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