20-Minute Vegan Creamy Quinoa Porridge with Raspberries, Mango, and Coconut Recipe

Introduction

This 20-Minute Creamy Quinoa Porridge is a warm, comforting vegan breakfast that’s both nutritious and delicious. Made with coconut milk and sweetened with maple syrup, it’s a perfect start to your day with fresh fruit and crunchy toppings.

Ingredients

• 1/2 cup uncooked quinoa
• 1 can full-fat coconut milk (400 ml)
• 2 tsp maple syrup or to taste
• 1 tsp cinnamon
• Splashes of water if needed
• For topping:
• 1/2 cup raspberries, fresh or frozen
• 1/2 cup mango, fresh or frozen, chopped
• 1/4 cup pecans, chopped
• 2 tbsp coconut shavings to sprinkle

Instructions

1. Step 1: In a saucepan, combine the uncooked quinoa, coconut milk, maple syrup, and cinnamon.
2. Step 2: Bring the mixture to a boil over medium heat, then reduce the heat to low and simmer until the quinoa is cooked and the porridge is creamy, about 12-15 minutes.
3. Step 3: Add splashes of water if needed to reach your desired consistency while cooking.
4. Step 4: Divide the quinoa porridge between two bowls.
5. Step 5: Top each bowl with raspberries, chopped mango, chopped pecans, and sprinkle with coconut shavings.
6. Step 6: Serve warm and enjoy.

Tips & Variations

• Rinse quinoa thoroughly before cooking to reduce bitterness.
• Swap maple syrup for agave nectar or brown sugar if preferred.
• Use almond milk instead of coconut milk for a lighter version, though it will be less creamy.
• Add a pinch of nutmeg or vanilla extract for extra warmth and flavor.
• Try different toppings such as sliced bananas, chia seeds, or toasted almonds for variety.

Storage

Store leftover porridge in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of water or coconut milk to loosen the consistency before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use quick-cooking quinoa for this recipe?

Yes, quick-cooking quinoa will reduce the cooking time slightly, but keep an eye on the texture to avoid overcooking.

Is this porridge gluten-free?

Yes, quinoa is naturally gluten-free, making this porridge suitable for those with gluten sensitivities or celiac disease.

20-Minute Vegan Creamy Quinoa Porridge with Raspberries, Mango, and Coconut Recipe

Print Recipe

★★★★★

5 from 124 reviews

This 20-Minute Creamy Quinoa Porridge is a simple, nutritious, and comforting vegan breakfast option. Made with protein-rich quinoa cooked in full-fat coconut milk, lightly sweetened with maple syrup and flavored with warming cinnamon, it’s a delicious and wholesome way to start your day. Topped with fresh or frozen raspberries, mango, crunchy pecans, and coconut shavings, this porridge combines creamy texture with fresh, fruity, and nutty flavors—all ready in just 20 minutes.

• Author: Stella
• Prep Time: 5 minutes
• Cook Time: 15 minutes
• Total Time: 20 minutes
• Yield: 2 servings 1x
• Category: Breakfast
• Method: Stovetop
• Cuisine: Vegan
• Diet: Vegan

Ingredients

Scale 1x2x3x

Quinoa Porridge

• 1/2 cup uncooked quinoa
• 1 can full-fat coconut milk (400 ml)
• 2 tsp maple syrup (or to taste)
• 1 tsp cinnamon
• Splashes of water (if needed)

Toppings

• 1/2 cup raspberries (fresh or frozen)
• 1/2 cup mango (fresh or frozen, chopped)
• 1/4 cup pecans (chopped)
• 2 tbsp coconut shavings

Instructions

1. Combine Ingredients: In a medium saucepan, combine the uncooked quinoa, full-fat coconut milk, maple syrup, and cinnamon. Stir to mix all ingredients evenly.
2. Bring to Boil: Place the saucepan over medium-high heat and bring the mixture to a gentle boil, stirring occasionally to prevent sticking.
3. Simmer: Once boiling, reduce the heat to low and let the quinoa simmer uncovered for approximately 12 to 15 minutes, or until the quinoa is cooked through and has absorbed most of the liquid. Stir occasionally, and add small splashes of water if the porridge becomes too thick before desired consistency is achieved.
4. Serve: Divide the creamy quinoa porridge evenly between two bowls.
5. Add Toppings: Top each bowl with fresh or frozen raspberries and chopped mango. Sprinkle with chopped pecans and coconut shavings for added texture and flavor.

Notes

• You can adjust the maple syrup quantity to your preferred sweetness level.
• If you prefer a thinner consistency, add more water or coconut milk while cooking.
• For extra creaminess, soak the quinoa for 10 minutes prior to cooking, then drain.
• This porridge can be enjoyed warm or chilled as an overnight porridge.
• Use fresh fruit when in season for the best flavor, but frozen works perfectly year-round.
• Store any leftovers in an airtight container in the refrigerator for up to 2 days and reheat gently with a splash of coconut milk or water.

Keywords: quinoa porridge, vegan breakfast, creamy quinoa, coconut milk porridge, healthy breakfast, gluten-free breakfast, fruit and nut topping