Quinoa Peanut Butter Porridge & Blueberries
A simple swap from traditional oatmeal for breakfast. Quinoa porridge is packed with protein and the whole family will love it - baby included!
Equipment
- 1 medium pot
Ingredients
- ⅓ cup quinoa (rinsed and drained)
- 1 ⅓ cup cow’s milk (315 ml)
- 2 tsp peanut butter (natural)
- ¼ cup blueberries (47 g or 1.7 oz)
Instructions
- Add the quinoa and milk to a pot. Bring to a boil.
- Reduce heat to low and simmer covered until the liquid has been absorbed and the quinoa is tender but still chewy, about 15 minutes.
- Remove from the heat and let stand for five minutes. While the porridge is resting, lightly smash the blueberries between your thumb and forefinger to ensure they are no longer round (as this would be a choking hazard for babies).
- Fluff the quinoa with a fork and mix in the peanut butter well, ensuring there aren’t any big globs left.
- Option 1: Form the quinoa peanut butter mixture into large balls that baby can pick up with their hands. Serve lightly smashed blueberries alongside of it.
- Option 2: Serve the quinoa peanut butter porridge with smashed blueberries mixed right into it, on a preloaded spoon.
Notes
Substitutions
Replace cow’s milk with breast milk or formula. You can also try oat milk but don’t introduce any soy milk, almond milk, or other tree nut milk, as they are considered top allergens and need to be introduced separately from the peanut allergen.
Storing leftovers
Leftover quinoa mixture can be stored in an airtight container for up to 3 days in the fridge, or up to 2 months in the freezer.
Tried this recipe?Let us know how it was!