New American Plate Challenge

Creamy Quinoa Oat Porridge

October 22, 2016
1 Review (4.00 out of 5)
Weekly Recipe

This hearty porridge combines oats and quinoa for a healthy breakfast boost of fiber and protein. Diets that include fiber-rich whole grains lower risk of colorectal cancer and may promote healthy blood cholesterol levels. Autumn staples like apples, maple syrup and cinnamon infuse the porridge with natural sweetness and your kitchen with the aroma of the season. A sprinkling of flaxseed adds an extra boost of nutrition.


  • 1/2 Cup
  • 1 3/4 Cup
    cups water
  • 1/8 Teaspoon
  • 1 1/2 Cup
    unsweetened almond milk
  • 1/2 Cup
    apple cider
  • 1/2 Cup
  • 1/2 Cup
    quick cooking steel cut oats
  • 1/2
    Granny Smith apple, cored, peeled, and shredded
  • 1/4 Teaspoon
    ground cinnamon
  • 1 Tablespoon
    dark maple syrup
  • 3 Tablespoons
    ground flaxseed, optional


  1. In medium saucepan, combine quinoa with 1¾ cups water, and salt. Cover, bring to a boil, then simmer gently for 15 minutes. Off heat, let quinoa stand for 5 minutes. Set 1/2 cup of quinoa aside. Transfer the rest to a container and refrigerate for up to 3 days for another use.

  2. In medium saucepan, combine almond milk, cider and 1/2 cup water, and bring to a boil. Immediately stir in oats, and add cooked quinoa, grated apple and cinnamon. Simmer gently for 15 minutes, stirring several times during the first 10 minutes, then frequently during the final 5 minutes to minimize sticking.

  3. Divide porridge among 3 bowls. Drizzle 1 teaspoon of maple syrup over each serving. Sprinkle 1 tablespoon of flaxseed over each serving, if using. Serve immediately.

Nutrition: 261 calories, 5 g total fat (<1 g saturated fat), 47 g carbohydrate 8 g protein, 3 g dietary fiber, 172 mg sodium.

1 review for Creamy Quinoa Oat Porridge

  1. Therese


    I would have liked it better if there were more oats. The flavor was great. I also added walnuts to it.

Add a review