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Coconut Breakfast Porridge in a bowl.

Toasted Coconut Breakfast Porridge


Simple Coconut Breakfast Porridge – a wholesome and cozy breakfast recipe with quinoa, oats, coconut milk, and one surprise ingredient!


  • 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


  1. 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.
  2. 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.
  3. Serve up the porridge topped with toasted coconut and anything your heart desires.


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