Name: 20-Minute Creamy Vegan Quinoa Porridge with Berries and Mango Recipe
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Cuisine: Vegan
Ingredients: 1/2 cup uncooked quinoa; 1 can (400 ml) full-fat coconut milk; 2 tsp maple syrup, or to taste; 1 tsp cinnamon; Splashes of water, if needed; 1/2 cup raspberries, fresh or frozen; 1/2 cup mango, fresh or frozen, chopped; 1/4 cup pecans, chopped; 2 tbsp coconut shavings, to sprinkle

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Introduction

This 20-Minute Creamy Quinoa Porridge is a comforting and nutritious vegan breakfast that’s both satisfying and delicious. Made with coconut milk and naturally sweetened with maple syrup, it’s perfect for a cozy morning or a quick meal any time of day.

A white speckled bowl holds a creamy light brown oatmeal base that fills most of the bowl. On top, fresh bright red raspberries are scattered evenly, mixed with large white coconut flakes, and rough chopped brown pecans. There is a light dusting of fine brown cinnamon powder over the oatmeal and toppings. A white spoon is partially visible resting in the bowl on the right side. The background consists of a white marbled surface with a few raspberries and pecans placed around the bowl. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1/2 cup uncooked quinoa
1 can full-fat coconut milk (400 ml)
2 tsp maple syrup or to taste
1 tsp cinnamon
Splashes of water if needed
For topping:

1/2 cup raspberries, fresh or frozen
1/2 cup mango, fresh or frozen, chopped
1/4 cup pecans, chopped
2 tbsp coconut shavings to sprinkle

Instructions

Step 1: In a saucepan, combine quinoa, coconut milk, maple syrup, and cinnamon.
Step 2: Bring the mixture to a boil over medium heat, then reduce the heat to low and simmer, stirring occasionally, until quinoa is tender and porridge thickens, about 12-15 minutes.
Step 3: Add splashes of water as needed to achieve your desired consistency.
Step 4: Divide the porridge between two bowls.
Step 5: Top with raspberries, chopped mango, pecans, and sprinkle with coconut shavings before serving.

Tips & Variations

Use almond milk or oat milk instead of coconut milk for a lighter version.
Add a pinch of nutmeg along with cinnamon for extra warmth and flavor.
Mix in chia seeds or hemp hearts for added texture and nutrition.
Swap toppings with your favorite nuts and seasonal fruits to keep it fresh.

Storage

Store any leftover porridge in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a splash of water or plant milk to restore creaminess.

How to Serve

A close-up of a bowl of creamy oatmeal topped with fresh bright red raspberries, large white coconut flakes, and chunks of brown pecans scattered on top. The oatmeal has a light beige color with a smooth yet slightly grainy texture, and a light dusting of brown cinnamon powder sprinkled over part of the dish. The bowl is white with small speckled detailing, placed on a white marbled surface. A white spoon is inserted into the oatmeal on the right side of the bowl. Nearby on the surface are additional raspberries and pecans spread around casually. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use pre-rinsed quinoa, or do I need to rinse it first?

It’s best to rinse quinoa before cooking to remove its natural coating called saponin, which can taste bitter. Many brands sell pre-rinsed quinoa, which saves time.

Is this porridge suitable for those with nut allergies?

Yes, simply omit the pecans or replace them with seeds like pumpkin or sunflower seeds for a nut-free option.