Stuck in a breakfast rut? Why not try switching oats with quinoa flakes to make this delicious, allergy friendly Raspberry Breakfast Quinoa.
I’m really not keen on milky style breakfasts and so, therefore, I haven’t experimented with a lot of the trending breakfasts such as chia puddings or overnight oats. They always look so amazing but I just haven’t brought myself to make and try them. I have, however, made breakfast quinoa before. It was a couple of years ago now and I really didn’t enjoy it. I think this is a contributing reason to why I haven’t played around more with similar breakfast ideas.
Last week I bought some quinoa flakes, we eat quinoa a lot but I have never cooked with the flakes. It said on the packaging that they can be used to substitute oats so I thought I’d give breakfast quinoa another shot, but this time using the flakes. They worked so well and were so quick to prepare. I can see myself making this breakfast throughout the week as well as the weekend. I simmered the flakes in some water, frozen raspberries and a small handful of raisins. I then topped it with fresh raspberries and desiccated coconut.
I’m so glad I gave this a try. Finn ate a bowl in record speed and I just wish I had recorded Rory’s giggles of delight as he scooped handfuls of it into his mouth. I’m happy that I have found another healthy breakfast that they both love. I find I get stuck in a breakfast rut so I love to have new options. I’m definitely going to give chia pudding and more porridge type dishes a try too. Watch this space for recipes!
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Raspberry Breakfast Quinoa
- ⅓ cup /40g flaked quinoa
- ⅔ cup / 180ml cup water
- 1 cup / 130g Frozen raspberries
- small handful /15g Raisins
- fresh raspberries and coconut to garnish (optional)
- Place the quinoa, water, frozen raspberries and raisins into a pan and bring to a boil.
- Reduce to a simmer and cook until thickened (1-2 mins)
- Garnish with raspberries and coconut (optional)