Simple Coconut Breakfast dish – a wholesome and comfy breakfast instruction with quinoa, oats, coconut milk, and one surprise ingredient!
The naturally sweet Bai5 is therefore good during this, except the sole issue not good regarding it's that I’d virtually rather simply drink it than use it in a very dish.
But excellent news – you simply want a few cup for this instruction – merely enough to sweeten and flavor and find everything all porridge-y – that leaves you with over enough to drink once the actual fact. We tend to LOVE OUR Tibeto-Burman language.
The Congo Pear flavor is ideal for this (and other) fall-ish recipes. However, I’d be a deceptive friend to not conjointly mention alternative favorites like island Coconut, island Dragonfruit, and also the African nation fruit drink Tea. Don’t place the fruit drink one in your dish – simply, you know, like, drink drink drink it.
Is it weird that I simply perturbed off all those flavors from memory? Ahem. Obsessed.
Happy breakfasting! could your mornings be fifty degrees, could your sweaters be further soft, and should your hungry belly filled with this healthy, nutritional-power-house instruction.
INGREDIENTS :
- 1 14-ounce can coconut milk (regular or light is fine)
- 1/2 cup quinoa
- 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
- a pinch of salt
- 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.
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