It’s snowed several inches this weekend…a rare thing here in the DFW metroplex (Texas)…and so we’ve switched many of our typical diet staples—such as iced tea, cold cereal, and yogurt—to warmer and more “wholesome” foods such as this hot cereal, or porridge, which is healthy, filling, and stocked with healthy ingredients—such as quinoa, oats, and coconut milk.
So let’s talk about how to make a bowl of this satisfying coconut comfort food that is not only true breakfast bliss, but also a keto delight
- 1 egg
- 2Tbsp coconut flour
- 2tsp butter
- 1/2C coconut milk
- 1/2C quinoa
- 1 -1/2C rolled oats
- 1/4tsp salt
- 3/4C water
- Sweetener—coconut sugar, agave, maple syrup, brown sugar,…
- cinnamon to taste
- 1/2C unsweetened coconut flakes
- Optional Toppings—apple slices, peanut butter, honey, fresh chopped fruit, berries, nuts, seeds,…
Combine egg, coconut flour, and salt in a small bowl. Melt the butter and coconut cream over low heat. Slowly whisk in the egg mixture, combining until you achieve a creamy, thick texture. When it begins to simmer, turn it down to medium-low and whisk until it begins to thicken. Add water, quinoa, oats, and salt. Cook for 15 minutes…until the grains are soft to the bite and no longer gritty or hard. Add more water if needed to reach your desired state of thickness/soupiness. Garnish with your favorite toppings. Serve hot with coconut milk or cream.