Porridge is a lovely breakfast on a cold morning, and this recipe certainly spices up the standard gluten free breakfast fare. Plus, it’s packed with protein, which helps keep us fuller for longer.
1/2 cup chia seeds 1/2 cup quinoa 1 cup reduced-fat milk 1 cup water 1 cup desiccated coconut 1/4 cup dried cranberries 1/4 teaspoon vanilla extract
Combine the chia seeds, quinoa, reduced-fat milk and water in a saucepan.
Bring to the boil and then add the desiccated coconut, dried cranberries and vanilla extract.
Stir for two more minutes, then remove from the heat and serve.