5-Minute Creamy Quinoa Porridge (Gluten-Free, Vegan)

Comforting and delicious, this creamy quinoa porridge is a perfect alternative to oatmeal. Only 5 ingredients required, this recipe can be made in just 5 minutes and is perfect for filling you up anytime you’re hungry. Top it with berries and a sprinkle of quinoa flakes for the perfect protein-filled breakfast or snack! Totally gluten-free, dairy-free and vegan, so anyone can enjoy!

The Easiest, Most Comforting Breakfast

When I was younger and still living in Singapore, I remember that my dad would begin his day by tucking into a warm bowl of oatmeal. Later, having oatmeal (or oat porridge) for breakfast became something that I looked forward to each morning.

There’s something incredibly comforting about soft, warm oatmeal, especially when you’re hungry or feeling under the weather, and over the years, oatmeal has become my comfort food.

A Perfect Alternative to Oatmeal

However, I’ve realized that for those who are Celiacs or have gluten-intolerance, oatmeal may not always be an option. While oats naturally do not contain gluten, oats are often processed in the same facilities that process wheat, so cross-contamination is prevalent in oats. In some countries such as the US, it’s easy to find gluten-free oats, but in other countries, it’s impossible to find certified gluten-free oats.

In fact, some Celiacs tends to have similar reactions to oats as they would to gluten, making it a no-no for those with Celiac disease in many countries (such as Argentina where Juan and I live, or in Australia).

What Are Quinoa Flakes?

I recently discovered quinoa flakes, which are an incredibly close alternative to oats. Quinoa flakes are basically quinoa seeds that have been pressed and rolled into flat flakes (in the same way that oat groats are rolled in a machine to become rolled oats).

I recently made this easy honey quinoa bread with quinoa flakes, and didn’t know what else to make with the half-used bag of quinoa flakes remaining. Googling online however, I discovered that quinoa flakes could also be cooked to make porridge, and when I tested out a recipe I found online, I went crazy happy!! It literally feels like you’re eating oatmeal – just no oats required!

Why This Recipe Works

If you’ve been missing oatmeal, but can’t eat oatmeal because you’re Celiac and can’t find certified gluten-free oats where you are, or have reactions to oats, this deliciously creamy quinoa porridge is your answer!

All you need is just 5 simple ingredients (water included!), and you can literally enjoy a warm bowl of quinoa porridge in under 5 minutes. I promise you, this is one recipe you’ll want to keep handy because it’s just so darn good!

Ingredients You’ll Need:

Ingredient Notes/Substitutions

• Quinoa Flakes: Quinoa flakes are not interchangeable with quinoa seeds – quinoa flakes behave like instant oats and cook up in much less time than raw quinoa seeds. I do NOT recommend that you substitute it with quinoa seeds. If you do so, note that you will require a much longer cooking time, and even more milk and water for the porridge to reach its desired creamy consistency.

• Sugar: I used white granulated sugar in this case, but feel free to use brown sugar or coconut sugar if you prefer. Add until sweet enough to taste.

• Ground Cinnamon: I like adding ground cinnamon for extra flavor and natural sweetness. It also adds some color to the porridge. However, if you don’t like cinnamon, feel free to leave it out.

• Almond Milk: I like using my 5-minute homemade almond milk for this creamy quinoa porridge recipe. However, feel free to use other non-dairy milks such as cashew milk, rice milk, sunflower milk, coconut milk or soy milk. Alternatively, if you are not lactose-intolerant, feel free to use normal dairy milk instead.

How to Make Quinoa Porridge

1. Combine Dry Ingredients

Combine quinoa flakes, ground cinnamon, and sugar in a small pot. Mix to combine.

2. Add Wet Ingredients

Add almond milk and water, and stir to combine.

3. Cook on Moderate Heat

Cook over moderate heat on stove, stirring gently. The porridge should start to bubble and thicken within 2 minutes (reduce the heat if it starts bubbling too much).

Once the porridge is ready and has reached its desired consistency (no more than 3 to 4 minutes), remove it from heat. If the porridge has become too thick during cooking, add a little extra almond milk or water.

4. Garnish and Serve

Divide quinoa porridge between 4 small bowls and serve with fresh berries, a sprinkle of quinoa flakes and ground cinnamon. Drizzle with maple syrup if desired.

Dish by Dish Tips/Tricks:

• Toppings: I highly recommend topping this delicious porridge with berries, quinoa flakes and a sprinkle of cinnamon. However, you can also top it with granola or chopped nuts for extra crunch.

• Eat this Porridge Warm or Cold: I’ve tried this porridge both warm just after cooking, and as cold leftovers in the morning. Both are delicious. I love how versatile this porridge is – if it’s a cool morning, heat up the leftover porridge in the microwave and eat it warm. If it’s a hot day, eat it straight from the fridge for a cool, refreshing treat!

• Make it Creamier: I used almond milk because that’s what I always have on hand. However, if you want a super creamy porridge, you can use full-fat coconut milk instead.

• Make a Savory Porridge: In this case, I’ve made a slightly sweet breakfast porridge by adding sugar and cinnamon. If you prefer eating savory porridge instead, feel free to leave out the sugar and cinnamon, and add salt and herbs instead! You can also drizzle some sesame oil and sprinkle some chopped spring onions over!

Recipes FAQs:

Other Warm Bowls to Enjoy:

• Warm Millet Bowl with Mushrooms and Kale (Gluten-Free, Vegan)
• Creamy Millet Breakfast Porridge (Gluten-Free, Vegan)
• Blueberry and Almond Flaxseed Porridge (Gluten-Free, Dairy-Free)
• Maple Peach Oatmeal (Gluten-Free)

Breakfast Recipes to Indulge In:

P.S. If you try this recipe, I’d love for you to leave a star rating below, and/or a review in the comment section further down the page. I always appreciate your feedback. Be sure to check out my entire Recipe Index for all the recipes on the blog. You can also follow me on Pinterest, Facebook or Instagram! Sign up for my Email List to get fresh recipes in your inbox each week!

Print