This is my favorite breakfast as of late. I can't quite put my finger on it but there is something about the warm cinnamon-spiced porridge topped with creamy hazelnut butter, crunchy toasted nuts, and sweet juicy fruit that feels really comforting and indulgent. Quinoa porridge is the perfect winter-to-spring transition breakfast, or any cool morning breakfast for that matter, because it is lighter than oatmeal yet has as much if not more staying power. And while I do love the hazelnut milk/butter here, this will of course work just as well with any nut milk and butter that you prefer.
Cinnamon-Hazelnut Quinoa Porridge
Notes: This is a generous serving. Scale down to 2/3 cup quinoa if you usually eat a small breakfast. As for the quinoa prep, if you have leftover quinoa this is a great use for it. Otherwise I'll usually cook 1 cup of quinoa on Sunday night (yields ~ 4 cups cooked) so I'll have it at the ready all week.
- 1 cup cooked quinoa
- 3/4 cup hazelnut milk (I love this recipe)
- 3/4 tsp. ground cinnamon
- Pinch salt
- 2 inch piece vanilla pod, seeds scraped (or splash pure vanilla extract/paste)
- Drizzle honey (or maple syrup/brown rice syrup/coconut sugar)
- Spoonful hazelnut butter (I love this recipe)
- Roasted hazelnuts, chopped
- Seasonal fruit (I used persimmons and passion fruit but mango, papaya, berries, or any stone fruit would also be nice, when available)
- Add quinoa, hazelnut milk, cinnamon, vanilla, and salt to a small saucepan.
- Gently simmer quinoa, covered, for 5 minutes until warmed through and quinoa has absorbed some of the milk.
- Add honey to taste, if needed, and pour into a bowl (remove vanilla pod, if used, rinse and save for another use).
- Top porridge with a spoonful of hazelnut butter, chopped hazelnuts, and seasonal fruit of your choice.