Description
Cozy Roasted Persimmon and Coconut Quinoa Porridge is a warm, nourishing breakfast that combines creamy quinoa with the natural sweetness of roasted persimmons and rich coconut milk. This delightful dish is perfect for chilly mornings, offering a comforting blend of flavors that will make you look forward to waking up. Topped with crunchy nuts and a drizzle of maple syrup, this porridge is not only delicious but also packed with nutrition to kickstart your day.
Ingredients
Scale
- 1 cup quinoa (white or red)
- 2 cups unsweetened coconut milk
- 2 ripe Fuyu persimmons (sliced)
- 2 tbsp maple syrup (plus more for drizzling)
- 1 tsp ground cinnamon
- ¼ cup chopped almonds or walnuts (for garnish)
Instructions
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Arrange sliced persimmons on the baking sheet, drizzle with maple syrup, and sprinkle with cinnamon.
- Roast for about 20 minutes until tender and caramelized.
- Rinse quinoa under cool water; combine it with coconut milk in a saucepan and bring to a boil.
- Reduce heat and simmer for 15 minutes until liquid is absorbed; fluff with a fork.
- Gently mix roasted persimmons into cooked quinoa, adding more maple syrup if desired.
- Serve in bowls topped with chopped nuts.
Nutrition
- Serving Size: 1 bowl (300g)
- Calories: 380
- Sugar: 10g
- Sodium: 35mg
- Fat: 18g
- Saturated Fat: 15g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 51g
- Fiber: 7g
- Protein: 9g
- Cholesterol: 0mg
Keywords: Use ripe persimmons for maximum sweetness. Toast nuts beforehand to enhance their flavor. Customize sweetness by adjusting the amount of maple syrup or trying honey.