I can’t lie, I have a soft spot for blueberries. Truth is i’m quite partial to all berries but I love the burst of blueberry freshness you get when biting on the fruit. During winter I buy frozen organic berries so i don’t miss out. They are a perfect match with poached apples and cinnamon or sprinkled over spelt pikelets. However, my favourite blueberry eats are combined with caramelized banana in this warming nourishing porridge recipe.
I have used quinoa flakes as the porridge grain. They cook super fast and turn a smooth gooey like which is the perfect consistency for comfort food during winter. Don’t think they aren’t perfect for summer, this breakfast is a top choice for summer too.
1/2 Cup Quinoa Flakes (not quinoa grain)
1 Cup Almond Milk
1/2 Cup Blueberries
1 Medium Size Ripe Banana
1/2 Cup Walnuts
2 Tablespoons Macadamia Nut Oil
1 Tablespoon Coconut Sugar
Prepare quinoa flakes (not quinoa grain) on medium heat stove with 3/4 cup almond milk. Reserve 1/4 cup Almond milk to top up during cooking or add at the end.
Once quinoa flakes are cooked and porridge like, remove from heat. Stir through blueberries. Set aside.
On medium heat pan, add macadamia nut oil. Then add slices of ripe banana to pan. Banana will become aromatic. Once browned, top quinoa porridge with banana. Then sprinkle with walnuts and coconut sugar.