Multigrain Coconut Milk Porridge with a Mixed Berry and Orange Compote

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Serves2

This berry oatmeal recipe combines the bright flavors of raspberries and orange compote with oats and quinoa to create a hearty meal. Enjoy this breakfast before work or serve to the kids before school for fuel that lasts the entire day.

Multigrain Coconut Milk Porridge with a Mixed Berry and Orange Compote

INGREDIENTS

    For The Porridge:

  • 3/4 Cup Quinoa
  • 2 Cups Coconut Milk (Or Any Milk) And 1/4 Cup Reserved To Pour Over Porridge Once Placed In Bowl
  • Zest Of 1 Orange And Juice From The Whole Orange
  • 1/2 Tsp Cinnamon Powder
  • 1 Tsp Vanilla Extract
  • 1/4 Cup Oats
  • 1 Tbsp Chia Seeds
  • Sea Salt
  • For The Orange-Berry Compote:

  • 6 oz Raspberries
  • 6 oz Calgiant Blackberries
  • Zest Of 1 Orange And Juice From The Whole Orange
  • 1 Tsp Vanilla
  • 1 Tbsp Honey Or Maple, Optional
  • 1/2 Tbsp Chia Seeds
  • Pinch Sea Salt
  • Fresh Mint, Basil Or Tarragon For Topping, Optional

DIRECTIONS

      • For the porridge, add all of the ingredients except for the oats and chia seeds into a sauce pain and cook for as long as the quinoa packet instructs (about 15 minutes).
      • Once the quinoa has cooked for 7 minutes, add in the oats to cook. At the last minute, stir in the chia seeds.
      • In the meantime, cook the compote. Add all of the compote ingredients except the chia seeds in a sauce pan and cook on medium-low heat for 5-10 minutes, or until the berries have softened and some of the liquid has evaporated. Now stir in the chia seeds and let it rest for a few minutes so they have time to absorb.
      • Pour the quinoa porridge into two bowls and pour the remaining coconut milk over the top of the porridge. Add a dollop of the compote, fresh basil and berries. Enjoy!

Follow your berries to the farm.

Locate the 16-Digit Trace code.​ Enter the trace back code from your berry container to visit the farms where we’re grown. Too bad we can’t deliver the fresh fragrance, too!