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Made this for breakfast today. Fantastic! Loved the toasted coconut. Added a little chopped apple to the milk and cooked it down. Yum!
Marla Cole-Wieringa
This post is sponsored by Bai5 – in case you haven’t noticed, Bjork and I cannot get enough of their yummy drinks. For fall, we’re all over the Congo Pear. 👍
Co-zy! Co-zy! Co-zy!
It’s October – like, hold the phone – IT’S OCTOBER!!! – and cozy is the name of the game right now. And when cozy is the name of the game and healthy is trying hard to be somewhere in the mix, breakfast porridge becomes everything.
So, uhhh, I realize we’ve got some Goldilocks vibes going on here. Really – “porridge?”
More important question: when are you, judger of porridge recipe name, going to eat this coconut breakfasty bliss? Say soon, or else you’re getting kicked off in three, two…
No, I’m joking. The name of the October breakfast game is cozy, so just come on it, wear your PJs, grab a bowl of PORRIDGE, and stay a while. ♡
We’ve been spending the week ON LOCATION aka OFF LOCATION – I mean, what do you even call it?
We’ve been out of our house, living out of a cabin, soaking up the great Northwoods of Minnesota right smack on the shores of Lake Superior. Working, hiking, getting some cooking inspiration back by cooking comfort food-y recipes for fall in the tiny retro cabin kitchen. Also: watching Sage run around in a fur-hooded sweater jacket (of which there will be a full post of pictures coming soon) – and that alone is worth the price of admission.
When was the last time you found yourself wearing bootie slippers mostly all week, getting distracted from work with the incredible VIEWS instead of apps on your phone (🙏), and living out your inner October goals by sitting around a wood-burning fire to eat this breakfast bowl on these crisp mornings? Not recently enough, I’m guessing. Make it happen.
If you live in dry California or steamy Florida, just… ouch. I’m sorry for your loss.
Midwestern friends, we will pay for it in a few months when we can’t even open the doors because of snow and ice, but this? THIS IS OUR TIME TO SHINE. 🍁 That 50 degree morning is just begging for a bowl of this healthy, filling, barely sweet breakfast porridge.
The naturally sweet Bai5 is so perfect in this, except the only thing NOT perfect about it is that I’d almost rather just drink it than use it in a porridge.
But good news – you only need about a cup for this recipe – just enough to sweeten and flavor and get everything all porridge-y – which leaves you with more than enough to drink after the fact. WE LOVE OUR BAI.
The Congo Pear flavor is perfect for this (and other) fall-ish recipes. However, I’d be a misleading friend not to also mention other favorites such as Molokai Coconut, Sumatra Dragonfruit, and the Tanzania Lemonade Tea. Don’t put the lemonade one in your porridge – just, you know, like, drink drink drink it.
Is it weird that I just rattled off all those flavors from memory? Ahem. Obsessed.
Happy breakfasting! May your mornings be 50 degrees, may your sweaters be extra soft, and may your hungry belly full of this healthy, nutritional-power-house recipe.
Toasted Coconut Breakfast Porridge
- Total Time: 30 minutes
- Yield: 5 1x
Description
Simple Coconut Breakfast Porridge – a wholesome and cozy breakfast recipe with quinoa, oats, coconut milk, and one surprise ingredient!
Ingredients
- 1 14-ounce can coconut milk (regular or light is fine)
- 1/2 cup quinoa
- a pinch of salt
- 1 1/2 cups rolled oats
- 1 cup juice or water – Bai5 Antioxidant Infusions Congo Pear is perfection in this
- 1/2 cup unsweetened coconut flakes
- cinnamon to taste
- apple slices, peanut butter, or honey for topping
Instructions
- Bring the coconut milk to a boil in a small saucepan. Add the quinoa and salt and cook for 15 minutes or so, until the quinoa is cooked. Add the Bai5, oats, cinnamon, and salt – cook for just a few more minutes to soften the oats.
- In a small nonstick skillet over medium high heat, add the coconut flakes and shake in the pan until lightly toasted. You can also do this in the oven, but I find it’s a bit faster on the stovetop.
- Serve up the porridge topped with toasted coconut and anything your heart desires.
Notes
For a thicker porridge, only add about 1/2 cup of the Bai5. For a softer porridge, add the full cup. I usually start with 1/2 cup and add more as needed as the mixture soaks up more moisture.
Bonus: you can use other seeds or grains! For example, I made this with 1 cup quinoa and 1/2 freekeh. Just use your best judgement for how much moisture and how much time each grain will need in order to cook.
- Prep Time: 10 mins
- Cook Time: 20 mins
- Category: Breakfast
- Cuisine: American
Keywords: breakfast porridge, breakfast oatmeal, coconut porridge
This post was sponsored by Bai5. We buy ours at Target! 👍
I guess you just made porridge looks delicious. I didn’t think that was possible. But seriously, you’re making me want to dress up as goldilocks for Halloween-er (mom of 2 dachshunds here) That or Dorothy form the Wizard of Oz. For me, it’s the coconut that makes this monumental and stand out. That and those perfectly sliced apples.
Thanks Laura! 🙂
Porridge was my jam when I spent a summer in Norway. I hated it at first, but after eating for breakfast every single day I grew to love it (especially with a dollop of raspberry jam on top). But this looks wonderful – loving the mixture of quinoa and rolled oats. Perfect fall breakfast!
And I’m Norwegian! Who knew. Maybe I need to learn more about my roots…
You guys introduced me to Bai a while back and I HAVENT LOOKED BACK. I am in love. And since Molokai Coconut is my favorite…I feel I need to get friendly with Congo Pear…now.
<3
I agree. Coconut is a winner.
First. . .I have to have that bowl. I love it’s rustic beauty. Second. . .I must have a bowl of this porridge. It looks so warm and comforting. . .the kind of meal you want to eat on a lazy fall day.
Thanks Lynn! My father in law made that bowl.
Super delicious and healthy recipe for breakfast, thanks a lot for sharing..
Thanks Puja! Appreciate that!
When it’s colder I eat porridge every, single, morning. And sometimes even for dinner. I love it, you can have it sweet or savoury and all the flavour combos make sure it’s never boring. Your’s looks delicious. And I am crushing on that bowl already for a while (read – since it first appeared in your posts).
Thanks Kristina! I’ll pass the compliments on to my father in law who made it!
Yep, it’s getting to be that porridge time of year! I’m totally jealous of your cabin living. I need to get myself an invite to a friend’s cottage asap. Or at least get up north a bit for a country drive so I don’t miss those colours changing.
They were SO beautiful! Lots of gold this year and not so much on the red, but I don’t even care. So pretty!
This porridge is gorgeous! Your photography gets me every time, Lindsay! I grew up in the Northern Minnesota/North Dakota area and I miss it so much! Reading your post was a happy throwback to those perfect, crisp fall mornings 🙂
Thank you Lucia! I love that it brings you right back to the homeland 🙂
Yum! This looks incredible! Everything about this recipe (including your awesome recipe name) sounds spot on. Can’t wait to try this!
xx Sydney
Thanks Sydney!
Looks sooooo delish! Can’t wait to see the pics of Sage in her sweater!
Editing them on the side as I answer comments right now. 🙂 Get excited.
Ugh, stop making me miss Minnesota so much! I haven’t been to the family cabin near Ely in YEARS, which is way too long. MONTHS is too long! At least I get to head home for Christmas, so it better snow this year or I’ll be pissed, ha.
Ely! YES!! Bjork took a trip to Ely with his guy friends last fall. Such an iconic MN town!
It’s the best! So much to do even though it’s so small; it’s the quintessential Northern Minnesota experience!
This looks delicious. I have yet to try porridge made with quinoa. I will have to try it out soon. Thank for making me appreciate the cozy fall Midwestern weather! :). Hope you’re enjoying your vacation!
Thanks Emily! 🙂 WE had a great time but it’s good to be back.
Pajamas, fuzzy socks, fire and cozy porridge with toasted coconut? I’m in! Thanks for making the cool weather fun!
Ahhh I love it. I mean, sad to see summer go, but I’m definitely okay with this fall beauty.
This porridge looks delicious!! Pure comfort food for the morns! Great combo of ingredients! And yes I live in CA and longing for fall weather (been in the baking mood)!
Our friends live in California and they always talk about how sad they are not to have a traditional fall! 90 degrees of dry heat just doesn’t feel the same..
Haha! I love your style of writing! I’d steal this porridge just like Goldilocks. Delicious recipe and perfect for the fall! October is my favourite month, thanksgiving, birthdays, and Halloween. What’s not to love? 🙂
Agreed! Fall wins.
My California girl self could not be more JEALOUS. Jealous of the porridge, jealous of your vacay time, but most of all, jealous of your crisp cool co-zy weather!!! It’s 102 here today and high 90’s all next week. Nooooo!!!! I need porridge weather!!
I just gagged in my mouth a little bit. THAT’S SO HOT. How are you dealing?! Go stand in your refrigerator.
Looks awesome!! And i am OBSESSED with those bowls! You should ask your father in law to make a few for a giveaway:)
I’m working on it 😀
Quinoa for breakfast…I would have never thought. But oatmeal (with craisins and banana and honey and cinnamon) has definitely been my breakfast of choice these October mornings. Maybe it’s time to change things up…you know, by adding quinoa…
This would be awesome with craisins or dried fruit cooked in the mix! Yum!
Lovely recipe
Where is the bowl from ?
Lindsay’s father-in-law made it!
This almost was my breakfast. I was trolling for a breakfast idea, and lo and behold, Lindsay’s got me covered. Then I saw it was made with Congo Pear Bai5 and I was like, SADNESS!!, because we don’t have any! I had breakfast (something else) and only afterwards realized that you said juice would work. ☹ Well, I have to go to the store for dinner tonight anyway, so I’m thinking, grab myself a Bai and I have the makings of breakfast tomorrow. Awesome deliciousness + coziness awaits, thanks to you, Lindsay!! <3
Do it! Do it. Do it. You could really use anything, I even thought about apple cider, but I did love the fall vibes from the Congo Pear!
Brilliant recipe!! Love new breakfast ideas. And this looks SO yummy.
Thanks Phoebe! 🙂
Oh man that idea of being at the cabin right now sounds amazing! This porridge looks amazing! And that bowl is gorgeous! I love getting away to the woods and reconnecting with nature and disconnecting with a lot of”real” life stuff…Enjoy your time there.
Agreed. I was back in my own kitchen tonight feeling totally rejuvenated and ready for a cook-fest. Haven’t felt that much cooking energy in a long time. 🙂
This recipe was delicious. Yeah, we already made it. I was sitting at my computer trying to motivate myself to go make something for breakfast when the email came through and I have everything on hand (except I used fresh apple juice I made yesterday). My kids loved it, and I loved it. No need for any additional sweeter because the juice adds sweetness. Thank you!
Apple juice you made yesterday!? yummy. So glad to hear you and the kids loved it Kati!
This sounds like the perfect breakfast for me – I can’t get enough of coconut!
Years ago, I spent a week in a rustic cabin on the shores of Lake Superior. You bring me right back. Most of all, I can remember the feeling: the being away from it all and the cold of the wind and the water and the sound of the ships in the night. And now I want some porridge.
I grew up eating porridge every morning before school, and lately I have been enjoying it again. I should definitely spice it up “pinch of yum” style though! Now I just need a fire to sit by 🙂
The fire to sit by makes the whole experience that much better! 🙂