3 Ingredient Mango Coconut Quinoa Porridge
This is a super quick breakfast recipe that I like to enjoy with my baby. He absolutely loves Mango so I had to come up with a filling breakfast that I knew both of us would enjoy. It’s also dawned on me that since having my baby I’ve really cut down on the variety of fruit that I eat. I mostly stick to bananas and berries with the occasional apple. I’m actually a little upset about it because I love fruit and I think variety is so important in a plant based diet. It’s also surprising because I was such a fruit bat when I was pregnant! I definitely have not done it on purpose but I think due to convenience I have less time to experiment and stick to a rotation of tried and true recipes for breakfast, all of which seem to involve berries and bananas and not much else in terms of fruit. So I’m grateful for this recipe because it adds a little more variety to my life.
Anyway. This recipe is very simple to make. During summer time I use fresh mango which is naturally quite sweet. In winter I resort to frozen mango which can be tart unless frozen by me. If that is the case I will add a little coconut sugar to the porridge to cut out some of the sourness but it’s completely optional. If your making this porridge for your baby then you may want to wait until after the age of one to introduce sweeteners in their diet. Personally I didn’t think much of it (but I’m not very good at following rules) . The recipe is gluten free as well. Enjoy!
| 3 Ingredient Mango Coconut Quinoa Porridge | Print |
- ⅓ cup quinoa flakes
- ⅓ cup mango chunks (I use frozen)
- ⅓ cup light coconut milk
- 1 TBSP coconut sugar (optional)
- Cook quinoa in water according to package directions. If wanting sweet, add the coconut sugar and dissolve in the water as quinoa cooks.
- In a blender blend mango and coconut milk until thick puree mixture forms.
- Add to quinoa once cooked and mix well to combine.
- Serve with favourite toppings and enjoy
