This post is sponsored by Bai5 – in case you haven’t noticed, Bjork and I cannot get enough of their yummy drinks. For fall, we’re all over the Congo Pear.
Co-zy! Co-zy! Co-zy!
It’s October – like, hold the phone – IT’S OCTOBER!!! – and cozy is the name of the game right now. And when cozy is the name of the game and healthy is trying hard to be somewhere in the mix, breakfast porridge becomes everything.
So, uhhh, I realize we’ve got some Goldilocks vibes going on here. Really – “porridge?”
More important question: when are you, judger of porridge recipe name, going to eat this coconut breakfasty bliss? Say soon, or else you’re getting kicked off in three, two…
No, I’m joking. The name of the October breakfast game is cozy, so just come on it, wear your PJs, grab a bowl of PORRIDGE, and stay a while. ♡
We’ve been spending the week ON LOCATION aka OFF LOCATION – I mean, what do you even call it?
We’ve been out of our house, living out of a cabin, soaking up the great Northwoods of Minnesota right smack on the shores of Lake Superior. Working, hiking, getting some cooking inspiration back by cooking comfort food-y recipes for fall in the tiny retro cabin kitchen. Also: watching Sage run around in a fur-hooded sweater jacket (of which there will be a full post of pictures coming soon) – and that alone is worth the price of admission.
When was the last time you found yourself wearing bootie slippers mostly all week, getting distracted from work with the incredible VIEWS instead of apps on your phone (), and living out your inner October goals by sitting around a wood-burning fire to eat this breakfast bowl on these crisp mornings? Not recently enough, I’m guessing. Make it happen.
If you live in dry California or steamy Florida, just… ouch. I’m sorry for your loss.
Midwestern friends, we will pay for it in a few months when we can’t even open the doors because of snow and ice, but this? THIS IS OUR TIME TO SHINE. That 50 degree morning is just begging for a bowl of this healthy, filling, barely sweet breakfast porridge.
The naturally sweet Bai5 is so perfect in this, except the only thing NOT perfect about it is that I’d almost rather just drink it than use it in a porridge.
But good news – you only need about a cup for this recipe – just enough to sweeten and flavor and get everything all porridge-y – which leaves you with more than enough to drink after the fact. WE LOVE OUR BAI.
The Congo Pear flavor is perfect for this (and other) fall-ish recipes. However, I’d be a misleading friend not to also mention other favorites such as Molokai Coconut, Sumatra Dragonfruit, and the Tanzania Lemonade Tea. Don’t put the lemonade one in your porridge – just, you know, like, drink drink drink it.
Is it weird that I just rattled off all those flavors from memory? Ahem. Obsessed.
Happy breakfasting! May your mornings be 50 degrees, may your sweaters be extra soft, and may your hungry belly full of this healthy, nutritional-power-house recipe.
Simple Coconut Breakfast Porridge – a wholesome and cozy breakfast recipe with quinoa, oats, coconut milk, and one surprise ingredient!
- 1 14-ounce can coconut milk (regular or light is fine)
- 1/2 cup quinoa
- a pinch of salt
- 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
- apple slices, peanut butter, or honey for topping
- 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.
For a thicker porridge, only add about 1/2 cup of the Bai5. For a softer porridge, add the full cup. I usually start with 1/2 cup and add more as needed as the mixture soaks up more moisture.
Bonus: you can use other seeds or grains! For example, I made this with 1 cup quinoa and 1/2 freekeh. Just use your best judgement for how much moisture and how much time each grain will need in order to cook.
This post was sponsored by Bai5. We buy ours at Target!