Description
Cozy Roasted Persimmon and Coconut Quinoa Porridge is a warm, comforting breakfast that blends the creamy richness of coconut milk with the sweet, caramelized flavors of roasted persimmons. This nutritious dish not only satisfies your taste buds but also provides a wholesome start to your day. Perfect for chilly mornings or as an afternoon snack, this porridge will wrap you in a cozy embrace with each delicious bite.
Ingredients
Scale
- 1 cup quinoa
- 2 cups full-fat coconut milk
- 2 ripe persimmons
- 2 tbsp maple syrup (adjust to taste)
- 1 tsp ground cinnamon (plus extra for serving)
- Chopped nuts (optional)
Instructions
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Slice persimmons into wedges, drizzle with maple syrup, and sprinkle with cinnamon. Place on the baking sheet.
- Roast persimmons for 20-25 minutes until tender and caramelized.
- Rinse quinoa under cold water. In a medium saucepan, combine quinoa and coconut milk, bring to boil, then reduce heat and simmer covered for 15 minutes until fluffy.
- Fluff quinoa with a fork; mix in maple syrup and more cinnamon if desired.
- Serve warm topped with roasted persimmons and nuts.
Nutrition
- Serving Size: 1 bowl (approximately 250g)
- Calories: 410
- Sugar: 14g
- Sodium: 45mg
- Fat: 18g
- Saturated Fat: 15g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 6g
- Protein: 9g
- Cholesterol: 0mg
Keywords: Use ripe but firm persimmons for best results. Feel free to customize sweetness with honey or agave. Experiment by adding vanilla extract or nutmeg for extra flavor depth.