When I first moved out, my diet wasn’t great for a few months. Despite always being someone who eats breakfast in the morning, I was always starving by midday, making me hangry and likely to overindulge come lunch time. It didn’t help that my first flat was right above a fried chicken shop. Mmm, those mozzarella dippers…
I went on a health kick and embarked on a very calorie-restrictive diet for around 6 months. And without fail, I would have a bowl of porridge oats made with only water, topped with a banana and EXACTLY 80g of frozen summer fruits. It was 245 calories. Yes, healthy ingredients, but no, not filling enough. There must have been minimal amounts of protein in that breakfast bowl, so no wonder I was ravenous by 12pm.
I got fed up of my stomach rumbling in my lectures and stumbled across a few breakfast recipes online. I found a recipe for quinoa porridge by Chocolate Covered Katie. This became my new banana berry porridge. Bye-bye, rumbly tummy.
In the past few years, I’ve tweaked the recipe slightly to amp up its nutrient density, making it even more satiating. I have a big appetite! There is almost a whopping 15g of protein in a serving of this recipe – dang!
- 1 cup/180g dry, uncooked quinoa
- 2.5 cups/625ml of water
- 2 cups/500ml of milk (I used Alpro coconut drink)
- 1 tsp cinnamon
- 1 tbsp chia seeds
- 1 tbsp ground flaxseed
- 1 tsbp maple syrup (or sweetener of choice)
- 1 banana, chopped
- Optional: Crushed nuts, dessicated coconut, popped amaranth, jam
- Prepare quinoa according to the "how to quinoa" resource recipe, adjusting water measurements in line with this recipe.
- When the water has all been absorbed, pour in the milk and add cinnamon,. Bring to the boil again. Turn to medium-low but don't cover. Cook for a further 30 minutes.
- Make sure you stir every so often. The mixture will form a skin if left unattended for too long but just mix it back in.
- When the mixture resembles a creamy porridge substance, remove from the heat. Add the chia seeds and ground flaxseed and sweetener.
- Top with anything you like! I used banana, dessicated coconut, and pecan nuts.