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Quinoa porridge with pistachio crumb

Serves: 4-6
Prep: 5
Cook: 10


    • 1/2 cup quinoa flakes
    • 1 1/2 cups rolled oats
    • 1/4 cup (60g) dried cranberries
    • 1/4 cup (40g) pepitas or pumpkin seeds, roughly chopped
    • 1/2 tsp ground cinnamon
    • 3 cups So-Good™ Regular soy milk
    • 200g frozen or fresh boysenberries
    • 1 tbs honey, optional
    • 1/4 cup pistachios, peeled, roughly chopped, optional

    To garnish
    • 1/4 cup quinoa puffs


    1. Place quinoa flakes, oats, cranberries, pumpkin seeds and cinnamon in a saucepan.  Stir to combine. Pour in soy milk and combine.
    2. Heat saucepan over a medium heat. Cook and stir until mixture comes to the boil. Reduce heat to low; cover. Cook, stirring occasionally, for 10 minutes or until mixture is soft and thickened to porridge consistency. Add more soy milk if it becomes too thick.
    3. Place the boysenberries in a small saucepan. Add 2 tbs water and honey if desired. Heat on a medium heat. Cook the boysenberries for 2-3 minutes, until the berries have slightly broken down.
    4. Divide porridge among 4-6 serving bowls. Top with warm boysenberries, pistachio crumb and quinoa puffs for a little crunch.


    • Any fresh or frozen berries can be substituted for boysenberries.
    • Prepare the porridge the night before, and allow to soak overnight to make the morning a bit quicker and easier.

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