Oat & Quinoa Porridge with Coconut and Figs // Blanche & Thirteenth
As a season is about to turn, I often find myself daydreaming of what’s to come.  This winter I daydreamed of long spring walks, sans coat, where I could feel the heat of the suns rays and see the buds of the plants that are about to bloom.  In spring, I daydreamed of the warmth of summer, where I could walk barefoot into the backyard, feeling the grass below my feet, as I water our garden.  And now, as we are heading into fall, I’ve found myself daydreaming about waking up while the sky is still tinted purple (let’s be honest, early mornings have become a fact of life with Kian, so I may as well work it into my daydream ;-), and sitting in the quiet of the morning with a bowl of warm porridge and a mug of hot coffee, while watching the world come to life through our living room window.
While that daydream isn’t so far fetched, it’s just enough so, where it may or may not come to fruition.  In the meantime, I can at least control the porridge and coffee element…it just may just be with the company of a chatty little toddler, who is looking to join in on the meal (which honestly, is not a bad variation).
I first started making this porridge for Kian, but quickly became a fan of it myself.  It’s smooth and creamy, packed with nutrients, and acts as a perfect base for whatever toppings suit the season.
½ c oats
¼ c quinoa
½ c water
½ c coconut milk (Or any preferred milk.  Note that coconut adds a nice sweetness though)
Pinch of salt
Sweetener of choice (I prefer maple syrup)
Heat water and coconut milk together over medium heat.
Blend oats and quinoa together in a food processor or high-speed blender (I use a NutriBullet), until it resembles a flour/meal consistency.  (See pictures below for reference.)
Once the liquid is boiling, whisk ¼ cup of the dry porridge mixture into the liquid.   Make sure to poor slowly and whisk quickly, to avoid any clumps from forming.
After dry mixture has been added, turn heat down to low and cook at a gentle simmer, covered, for 7-10 minutes.  Whisk every couple of minutes.
*Note that even though it will have thickened up nicely, continue to cook for the recommended time so that the porridge is tender.
Once finished, add additional milk to make it your preferred consistency (I prefer mine on the loose side), add salt, sweetener and toppings.  Enjoy!