Superfood Breakfast Porridge

By: Publications International

Superfood Breakfast Porridge
cuisine icon Cuisine
Modern
cuisine icon Course
Breakfast
cuisine icon Difficulty
Easy
cuisine icon Duration
15-30 min
cuisine icon Diet
Gluten Free, High Fibre, Vegan, Vegetarian
cuisine icon Cooking Technique
Pressure Cook
cuisine icon Keywords
15-30 min, 4 servings, almond milk, breakfast, chia seeds, contributed, cook 13 min, dried cranberries, easy, gluten free, ground cinnamon, ground flax seeds, high fibre, maple syrup, modern, olive oil, prep 10 min, pressure cook, Publications International, raisins, salt, sliced almonds, steel cut oats, uncooked quinoa, vegan, vegetarian, water

prep icon Prep Time
10 min
cook icon Cook Time
13 min

serving icon Servings
4 servings
Ingredients
  • 3/4 cup steel cut oats
  • 1/4 cup uncooked quinoa
  • 1/4 cup dried cranberries
  • 1/4 cup raisins
  • 3 tbsp ground flax seeds
  • 2 tbsp chia seeds
  • 1 tsp olive oil
  • 1/4 tsp salt
  • 1/4 tsp ground cinnamon
  • 2 1/2 cups almond milk
  • 1 1/2 cups Water
  • maple syrup
  • 1/4 cup sliced almonds
Instructions
  • Spray heatproof bowl (metal, glass or ceramic) that fits inside of Instant Pot® with nonstick cooking spray. Combine oats, quinoa, 1/4 cup cranberries, raisins, flax seeds, chia seeds, oil, salt and cinnamon in prepared bowl; mix well.Stir in 2 1/2 cups almond milk until blended.
  • Pour water into pot. Place rack in pot; place bowl on rack. Secure lid and move pressure release valve to Sealing position. Press Manual or Pressure Cook; cook at high pressure 13 minutes.
  • When cooking is complete, use natural release.
  • Stir porridge until smooth. Serve with additional almond milk, cranberries, maple syrup and almonds, if desired.
Notes
  • *To toast almonds, cook and stir in small skillet over medium heat 1 to 2 minutes or until lightly browned.
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