Incan Porridge

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2 cups oats (gluten-free certified)
2 cups sprouted quinoa
8 cups water
¼ teaspoon salt
1 teaspoon cinnamon

Fruit Topping
1 ¼ cup rhubarb (can be frozen but aim for organic)
1 cup strawberries (can be frozen but aim for organic)
½ cup maple syrup
4 teaspoons vanilla
1 teaspoon cinnamon
1 cup almond milk


1. Add oatmeal, quinoa, and water to the rice cooker. Add salt and cinnamon and turn on.
2. Stir ten minutes in.
3. At 30 minutes check consistency, it should be ready!

1. Cut the strawberries in half.
2. Add maple syrup and vanilla and cinnamon to pan on medium heat.
3. Add fruit to the pan and stir.
4. When maple syrup starts to bubble, turn the heat down – should take about 5 minutes.
5. For a single serving place approximately 1¼ cups of cooked oatmeal in a bowl and top with fruit mixture. Add 2 ounces of almond milk.


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