Vegan Coconut Quinoa Porridge with Raspberry Chia Jam
This creamy vegan porridge is perfect as a quick on the go breakfast. It’s an interesting, healthy, and different spin on overnight oats served with delicious raspberry chia jam.
10 minutes + overnight soaking
Suitable for dairy-free, gluten-free, vegans and vegetarians
- 1 x 250g pouch of Merchant Gourmet Simply Cooked Super Seed Mix
- 120g coconut yoghurt
- 50g oats
- 200ml almond milk
- 1 tbsp desiccated coconut
- 1 tsp vanilla paste
- 2 tbsp maple syrup or honey
- Pinch himalayan salt
- Coconut shavings (optional for serving)
For the Raspberry Chia Jam
- 150g fresh raspberries
- 1 tbsp chia seeds
- 1 tbsp maple syrup or honey
1.Add all porridge ingredients to a medium-sized mixing bowl or a large jar and mix well. Pop on cling film foil and place in the fridge overnight.
2.For jam, simply add raspberries with honey into a small sauce pan over medium heat, stirring gently occasionally. This should take around 5-6 minutes, stir in chia seeds at the end and let it stay in the fridge overnight as well to thicken up. You can keep it stored in an airtight container for a few days.
3.In the morning remove the porridge from fridge and spoon into bowls or mason jars, topping with spoonfuls of the raspberry jam. Sprinkle with coconut shavings, add more fresh raspberries and coconut yoghurt if you wish and serve or take them to work in a mason jar.
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