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Peanut Butter Quinoa Flake Porridge (Low-FODMAP, Gluten-Free, Vegan)
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Low FODMAP Peanut Butter Quinoa Flake Porridge

This porridge features peanut butter and vanilla and is gluten-free, with a vegan option.
Course Breakfast
Cuisine American
Keyword dark chocolate, gluten-free, low-fodmap, maple syrup, peanut butter, porridge, quinoa, strawberry, vegan
Prep Time 5 minutes
Cook Time 2 minutes
Total Time 7 minutes
Servings 2 *

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

Toppings pictured:
Sliced strawberries
Chopped dark chocolate
More peanut butter and syrup
Coconut Bowls
*This recipe serves 1 - 2, depending on appetite. Just keep in mind that a low-FODMAP serving of peanut butter is 2 tablespoons.