Quinoa and chia are actually seeds not grains and they are gluten free

Oats isn’t gluten free but it’s so good for you that if you can tolerate mild gluten – please eat oats – my hair and nails are so strong and lush lately because I have made porridge a daily staple

This porridge is inspired by a bowl full of goodness that I ate in a groovy foodie cafe in Freemantle WA called Duck Duck Go. It was rainy and cold outside and Steve and I were in a half rumble about several things. The ambience of the warm vintage tones, kind staff and beautiful food instantly soothed us and had us being very kind to each other.

That’s what good soul food does – it inspires love and compassion and kindness – especially if it is vegan.

Sorry had to slip that in and I guess Steve was perfectly soothed on his bacon and eggs so it is probably a bit irrelevant.

Steve – as usual – had the traditional breakfast he rarely wavers from his fry up.

I had this spiced porridge with a chai tea and was in raptures

A nice memory

I’m waffling…

Let’s get to the how to..

Note on the quinoa – I cook mine in batches and add to things like salads or this porridge from the fridge – so this was already cooked. Quinoa is really good for you – here’s a google snap shot because I’m lazy like that but do your research – plenty of reasons to eat this wonderful seed.

I also add chia seed because:

And then there are the oats. I love oats and they are the most underrated grain. I use quick oats because by the time I eat breakfast I am starving and I have no patience . Even if you don’t add in all the other stuff – oats solo are a great breakfast choice.

Cook the oats (I use about a cup but I’m really hungry so you might only want half) in water with a little salt (according to packet directions) drop in a cup full of cooked quinoa and a tblsp chia – thicken it up and add a little more water if it’s too gluggy or oats if it’s too runny

Add 1/2 tsp each of Cardamom and cinnamon to the mix – if you want – it’s perfectly fine without these spices and I have it both ways depending how I feel on the day.

Slide the delicious morass (Insert Nigellas voice here please) into a delectable plate. The reason for the salt by the way (because I never used to add it and you only need a pinch is it sharpens the sweetness and taste of everything)

Now add pecans – hang on for Google below

Chop up the ginger and sprinkle – I love this stuff and yes it has a little sugar in it but there is no sugar anywhere else in this recipe so…give yourself (and me) a break plus ginger is good for you but you may have to google that yourself.

Add a banana chopped (or whatever fruit you want but I love banana and pecan nuts)

And then add a few dollops of good coconut yogurt. Like dairy yogurt, coconut yogurt is full of probiotics which are good for the gut and it’s lovely and smooth – decadent really.

Now if you want to add some maple syrup at this point go ahead – no judgement here – I would myself but I’m trying to be sensible with the amount of sweetness I add.

That’s it – take a photo and smugly add it to your Insta! Dig in