quinoa, maple + date porridge with fresh banana

I know what you’re thinking. What on earth is this warm, snuggly bowl of porridge doing popping up in my feed in the residual summer heat? Well, autumn is one step closer to winter, and sometimes the mornings can be a bit chilly. Plus, this is light yet sustaining and filling all at the same time, so this recipe comes in handy when your brekky needs a do-over.


This baby is gluten free, dairy free (if you use dairyfree yoghurt or omit altogether) and super easy to whip up. Quinoa flakes cook in next to no time, packing a real nutritious protein-punch. Oh, and did you know quinoa is a complete protein? That means it contains all the essential amino acids your body needs, perfect for all you vegans and vego’s out there. Add to that the beautiful fats + vitamin D from the yoghurt and the energy-rich bananas + dates, and you’re on your way to beginning the day on a positive note! I’ve sprinkled some homemade orange and coconut granola on top but you can use any other granola you have, or even some macadamias, almonds, walnuts…

quinoa, maple + date porridge with fresh banana – serves 1 – dairyfree/glutenfree

you’ll need…

  • 1/3 cup quinoa flakes
  • 2/3 cup almond milk (plus extra for serving)
  • 1/2 tsp maple syrup (plus extra for drizzling)
  • pinch of sea salt
  • 2-3 chopped dates
  • banana
  • natural yoghurt
  • optional: granola/crushed nuts for serving

here’s what you do…

  1. Place quinoa flakes, almond milk, maple syrup and salt into a small saucepan and simmer for 2-3 min, or until flakes are tender.
  2. Serve in bowl with dates, sliced banana, dollop of yoghurt, granola/nuts and maybe a cheeky drizzle of maple syrup and extra milk if desired.

choc almond mylk

I often get a craving for nesquik-esque choc milk, the stuff from my childhood. Or even a carton of choc milk from the deli. But once I glance at the ingredients list, I run away scared like a mouse that’s seen a cat-shaped ghost. Alas, when you are pregnant, cravings need sorting out, am I right? I’m 100% right.


This choc almond mylk is way more nutritious and delicious than the contents of those edible memories shoved all the way in the back of your head, amongst the dust and cobwebs. Healthy monounsaturated fats, magnesium boost from the cacao and naturally sweetened with dates, what can go wrong? Perfectly plant based, making it perfect for vegans. Bottoms up!

choc almond mylk – serves 1

you’ll need…

  • 1 cup almond milk (preferably homemade – soak 1 cup of almonds for 8-12 hours, rinse then blend with 3 cups of filtered water and strain through cheesecloth, saving the meal for baking)
  • 2 tbsp raw cacao (or cocoa)
  • 2 medjool dates, pitted
  • 1/2 tsp vanilla powder (or seeds from 1 vanilla bean/1 tsp vanilla bean paste)
  • pinch of sea salt

here’s what you do…

  1. Place all ingredients into your blender, and blend until smooth. Serve immediately, or keep in the fridge for up to 4 days (providing your almond milk is fresh – it has a 4 day lifespan so work it out!). You might need to give it a shake if you’ve stored it in the fridge, as contents will settle.