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Creamy Cozy Roasted Persimmon and Coconut Quinoa Porridge

Irresistibly Creamy Cozy Roasted Persimmon Coconut Quinoa Porridge

Creamy Cozy Roasted Persimmon and Coconut Quinoa Porridge is a nourishing, vegan breakfast that evokes autumn flavors.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 bowls
Course: Breakfast
Cuisine: Gluten-Free, Vegan
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Porridge
  • 2 persimmons persimmons Add natural sweetness and a jammy texture when roasted; substitute with apples or pears for seasonal variations.
  • 1 cup quinoa Acts as the base, providing a nutty flavor and complete protein; remember to rinse it to eliminate bitterness.
  • 2 cups coconut milk Adds creaminess and richness; feel free to substitute with almond milk or another non-dairy milk if preferred.
  • 2 tablespoons maple syrup Provides sweetness and enhances roasted flavors; can be replaced with agave nectar or honey.
  • 1 teaspoon cinnamon Adds warmth and spice; consider nutmeg as an alternative for a unique flavor profile.
  • 1/4 teaspoon salt Enhances overall flavor balance; adjust to taste.
For Garnish
  • 1 cup fresh fruit Top with seasonal fruit for added texture and flavor; berries work beautifully!
  • 1/2 cup nuts Mix in toasted almonds or walnuts for delightful crunch and extra nutrients.
  • extra coconut milk Drizzle for additional creaminess and flavor that elevates this delicious breakfast bowl.

Equipment

  • Oven
  • baking sheet
  • Saucepan
  • parchment paper

Method
 

Preparation
  1. Preheat the oven to 400°F (200°C) and prepare a baking sheet with parchment paper.
  2. Slice the persimmons into wedges, drizzle them with maple syrup, and sprinkle cinnamon. Roast for 20-25 minutes until golden brown.
  3. Rinse quinoa under cold water to eliminate bitterness.
  4. In a saucepan, combine rinsed quinoa with coconut milk and salt; bring to a boil over medium heat.
  5. Once boiling, reduce heat to low, cover, and simmer for 15 minutes until liquid is absorbed. Fluff quinoa with a fork.
  6. Gently fold roasted persimmons into the quinoa. Adjust sweetness with more maple syrup if desired.
  7. Dish porridge into bowls, topping with coconut milk or fresh fruit, and a sprinkle of cinnamon.

Nutrition

Serving: 1bowlCalories: 250kcalCarbohydrates: 40gProtein: 6gFat: 8gSaturated Fat: 6gPolyunsaturated Fat: 2gSodium: 200mgPotassium: 300mgFiber: 6gSugar: 10gVitamin A: 1000IUVitamin C: 5mgCalcium: 20mgIron: 2mg

Notes

Store leftovers in an airtight container for up to 3 days. Reheat with coconut milk for creaminess.

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