This porridge is one of my all-time favorite things to eat for breakfast! I’ve talked about my love of sweet brown rice before. It is a starchy, short-grain rice that makes puddings and porridges deliciously creamy. The creamy sweet brown rice combined with protein-rich quinoa, maple syrup, coconut oil, cinnamon, almond milk, topped with crunchy toasted pecans and coconut flakes is my idea of breakfast heaven!
One great thing about this porridge is that it reheats perfectly, so you can make it ahead of time and keep it in the refrigerator. Just keep the toasted pecans/coconut flakes in a separate bag at room temperature. Scoop out and reheat individual servings of the porridge as desired for an easy on-to-go breakfast!
I have always preferred hot cereal to cold. This porridge rivals my love of oatmeal, which is saying a lot! Sometimes I think about the irony that I loved Cream of Wheat growing up. It is now known at my house as Cream of Death. But with oatmeal, this delicious hot cereal, and this porridge my hot cereal cravings are always satisfied!
For this cereal, I like to soak the rice and quinoa overnight before cooking. I find this makes the porridge extra delicious by completely gettting rid of the grassy taste quinoa somtimes has. I also think this brand of quiona is the least grassy-tasting of any I’ve tried (not a paid endorsement, just my true opinion!). Soaking grains is a traditional way to prepare them that makes their nutrients more bioavailable and reduces phytic acid, which can be hard to digest. A win-win right?
- 1 cup sweet brown rice
- 1/2 cup quinoa
- 2 1/4 cups water
- 1 1/4 teaspoons salt
- 1/4 cup coconut oil
- 1/3 cup maple syrup
- 1 teaspoon cinnamon
- 1 teaspoon vanilla
- 1/2 cup almond milk (or milk of choice)
- 1/2 cup chopped pecans
- 1/3 cup coconut flakes
- The night before, place the sweet brown rice in a bowl and cover with water. Rinse the quinoa, place it in another bowl, and cover with water. Cover both of the bowls and let sit at room temperature overnight, or up to 24 hours (changing the water every 12 hours). Soaking makes the grains easier to digest and their nutrients more bioavailble. I find soaking also completely gets rid of the grassy taste quinoa can sometimes have. If you forget to soak them, simply rinse the grains well and add 5-10 minutes to the cooking time.
- In a medium saucepan, bring the water and salt to a boil. Meanwhile, drain and rinse the grains. Add the rice and quiona to the water and bring to a boil. Reduce to a simmer, cover, and cook on low heat for 50 minutes.
- While the grains are cooking, place the pecans and coconut flakes in a dry skillet over medium-low heat. Toast the mixture, stirring occasionally, until golden, about 5-7 minutes.
- When the grains are done cooking, stir in the coconut oil, maple syrup, cinnamon, vanilla, and almond milk.
- Serve a large spoonful of the porridge topped with some of the toasted pecans and coconut flakes, additional almond milk, more maple syrup if desired. Enjoy!
*This porridge reheats great, so you can make it ahead of time and keep it in the refrigerator. Just keep the toasted pecans/coconut flakes in a separate bag at room temperature. Scoop out and reheat individual servings of the porridge as desired.