Cozy Roasted Persimmon and Coconut Quinoa Porridge
Indulge in the warmth of Cozy Roasted Persimmon and Coconut Quinoa Porridge, a delightful breakfast or snack that combines nutty quinoa with sweet roasted persimmons and creamy coconut milk. Infused with a hint of cinnamon and topped with crunchy nuts and fresh fruit, this dish is perfect for chilly mornings or cozy afternoons. Enjoy a nourishing meal that celebrates seasonal flavors and provides essential nutrients to kickstart your day.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: Serves 4
- Category: Breakfast
- Method: Baking/Stovetop
- Cuisine: Seasonal
Ingredients
Scale
- 1 cup quinoa (rinsed)
- 2 cups full-fat coconut milk
- 2 ripe persimmons (halved)
- 2 tbsp maple syrup (plus more for drizzling)
- 1 tsp ground cinnamon
- ¼ cup chopped nuts (almonds or walnuts)
- Fresh fruit for topping (banana or berries)
Instructions
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Halve the persimmons, remove the core, place them cut-side up on the baking sheet, drizzle with maple syrup, and sprinkle with cinnamon. Roast for about 20 minutes until tender.
- In a medium saucepan, combine rinsed quinoa, coconut milk, and a pinch of salt. Bring to a boil over medium heat. Reduce heat to low, cover, and simmer for about 15 minutes or until liquid is absorbed.
- Fluff quinoa with a fork and fold in roasted persimmons along with any syrup from the baking sheet.
- Serve warm in bowls topped with chopped nuts and fresh fruit. Drizzle with extra coconut milk if desired.
Nutrition
- Serving Size: 1 bowl (about 300g)
- Calories: 390
- Sugar: 14g
- Sodium: 30mg
- Fat: 18g
- Saturated Fat: 15g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 53g
- Fiber: 6g
- Protein: 9g
- Cholesterol: 0mg