1. In a small saucepan, add 1 cup quinoa flakes, 2 cups oat milk, 1 cup water and 1 tbsp rice malt syrup. Set on a low heat and mix through for 6 minutes.

2. Use a wooden spoon to stir the mixture so that it doesn’t stick to the pan. Pour mixture into a serving bowl.

3. Slice 1 banana in half (lengthways) and add to a small frying pan. Pat 2 tsp of coconut sugar onto one side of the banana. Add ¼ of crushed walnuts. After 2 minutes (once the banana is golden on one side) flip over and cook on the other side for another 2 minutes.

4. Once the banana is caramelised, place on top of the quinoa porridge. Sprinkle on 1 tbsp hemp seeds, 1 tbsp buckinis, ¼ cup raspberries and ¼ cup blueberries.

Ve – Vegan
DF – Dairy Free
GF – Gluten Free
NF – Nut Free Option to swap walnuts with pumpkin seeds

Nutritional Information (per serve):
Calories: 880kcal/3680kJ
Protein: 27g
Carbohydrates: 140g
Fat: 24g

Fibre + Protein + Antioxidants
Pronounced ‘keen-wah’, quinoa has a reputation for being a total superfood! Full of fibre, easily-digested protein and antioxidants, one serving is guaranteed to boost the health of your insides. The fibre assists in creating a healthy gut balance and makes you feel fuller for longer, so you have the energy to take on the day! The protein source is made up of all nine essential amino acids, meaning it is a great building block for muscle repair and maintenance. Within this protein, quinoa contains specific enzymes that help the body break it down, making it easier to digest and absorb. Hello, gains! The antioxidants (like manganese and zinc) help reduce oxidative stress which helps repair the tissue damage after exercise. Apart from all of these health benefits, this porridge recipe is also great if you’re looking for a gluten free alternative, or just want to change up your regular breakfast!