This Peanut Butter Quinoa Porridge is a tasty and low FODMAP way to prepare quinoa flakes for your morning breakfast. This porridge features peanut butter and vanilla and is gluten-free, with a vegan option.
A few years ago, I blogged about making quinoa flake porridge. I will admit that quinoa doesn’t taste great sometimes, and I found that peanut butter really helped make it more yummy. I fell in love with the combination of peanut butter and cinnamon in my quinoa porridge. I ate that combo so much….that now I can’t stand it. I can’t eat anything with peanut butter and cinnamon anymore. Almond butter and cinnamon is fine, but peanut butter? Ugh! Has that ever happened to you, when you eat something so much, it becomes intolerable at a certain point?
I decided to try peanut butter quinoa porridge again, but this time using vanilla instead of cinnamon. It tasted great! Especially with maple syrup, strawberries, and some chopped dark chocolate. I love not restricting my calories anymore. I finally feel satiated after eating a breakfast like this. With the protein from the quinoa and the fat from the peanut butter, it is so filling. And the extra sweet touches make it even more satisfying. I am full and happy. I hope this recipe does the same for you!
Of course I had to use my coconut bowls again. They are really cute and perfect for porridge in the morning. They make me feel like I’m in a tropical paradise instead of gloomy winter Iowa. You can purchase them here: Coconut Bowls and Spoons
Try these other low-FODMAP breakfast recipes from my collection:
Low FODMAP Peanut Butter Quinoa Flake Porridge
Ingredients
- 1 cup water
- 1 cup milk (lactose-free cow’s or almond milk for vegan)
- 2/3 cup quinoa flakes
- ½ teaspoon vanilla extract
- 1/8 teaspoon salt
- 2 tablespoons creamy peanut butter (I use creamy natural)
- 1 tablespoon maple syrup
Instructions
- In a large saucepan, bring water, milk, vanilla, and salt to a boil over high heat. Reduce heat to medium and stir in the quinoa flakes. Continue to boil and stir 60 to 90 seconds, or until slightly thickened.
- Remove pan from heat and stir in the peanut butter and syrup. Pour into bowls and top as desired.
Notes
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I eat something similar for breakfast with Quinoa flakes (which I never thought I would eat pre-Low-FODMAP life), peanut butter, a few slices of banana and pumpkin seeds. But….now I want to try the strawberries and vanilla! You are so right. This is a filling breakfast that tastes delicious and keeps me satisfied and happy for hours. I’ll come back and rate this recipe as soon as I try it with your extras!
Thank you for sharing this!
Hope you like the strawberries and vanilla. Thanks for the comment!
Looks delicious!
I usually eat muesli with fruits for breakfast, need to try something new.
Thanks for sharing!
Hope you enjoy it!
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I really enjoyed this! Due to allergies, I used vanilla bean tahini instead of peanut butter, and I added cinnamon. I loved this, and I think my kids will love it as well. It was so quick to make, too. Thanks for the recipe!