Multigrain Coconut Milk Porridge with a Mixed Berry and Orange Compote!
This recipe for Coconut Milk Porridge and Berry Compote is made with quinoa, oats and chia seeds for an easy twist on a classic. This recipe is also naturally vegan, gluten-free and refined sugar-free.
Mother’s Day definitely looks a little different this year but I still want to celebrate my mom and there is no way I’m missing this, so we’re having Mother’s Day Brunch quarantine style…virtually over FaceTime!
And I have to be honest with you guys, my mom…well, she is not the greatest cook in the world. So, I decided on a simple multigrain coconut milk porridge recipe for us to make together. One that is filled with loads of flavor coming from some very simple ingredients like vanilla, cinnamon, orange zest (my favorite!), creamy coconut milk and maple/honey. And I have to say that the compote in this recipe is EVERYTHING that is good in life. It’s sweet, aromatic, so easy to make and has speckles of chia seeds that creates a compote/jam consistency. It’s phenomenal. That’s why I am thrilled to be partnering with @calgiantberries, my all time favorite berries, to make this dreamy compote! If you’re like me and just love adding compote onto anything from porridge, chia pudding, to sweet toast, than definitely double the batch to enjoy all week.
I also love that we aren’t simply just using one grain, but a blend of oats, quinoa and chia seeds for good measure. It adds a richness and shows the versatility of quinoa used in savory and sweet recipes. It’s so dreamy you guys, you just have to try it!
Happy Mother’s Day!
xx M
You Can Watch The Full Cooking Video Here…
A Big Thank You To California Giant Berry Farms For Partnering With Us On This Delicious Recipe Video! Your Support Means The World And I’m So Glad We’re Able To Showcase Just How Delicious Your Berries Are All Year Long!
Serves 2
For the porridge:
3/4 cup quinoa
2 cups coconut milk (or any milk) and 1/4 cup reserved to pour over porridge once placed in bowl
Zest of 1 orange and juice from the whole orange
1/2 tsp cinnamon powder
1 tsp vanilla extract
1/4 cup oats
1 tbsp chia seeds
Sea salt
For the Orange-Berry Compote:
1 (6oz) @calgiantberries raspberries
1 (6oz) @calgiantberries blackberries
Zest of 1 orange and juice from the whole orange
1 tsp vanilla
1 tbsp honey or maple, optional
1/2 tbsp chia seeds
Pinch sea salt
Fresh mint, basil or tarragon for topping, optional
For the porridge, add all the ingredients, except for the oats and chia seeds, into a sauce pan and cook for as long as the quinoa packet instructs, about 15 minutes. Once the quinoa has cooked for 7 minutes, add in the oats to cook. At the last minute, stir in the chia seeds.
In the meantime, cook the compote. Add all the compote ingredients, except the chia seeds, in a sauce pan and cook on medium-low heat for 5-10 minutes, or until the berries have softened into and some of the liquid has evaporated. Now stir in the chia seeds and let it rest for a few minutes so the chia seeds have time to absorb the liquid.
Pour the quinoa porridge into two bowls and pour the remaining coconut milk over the top of the porridge. Add a dollop of the compote, fresh basil and berries. Enjoy!