Quinoa Porridge With Essential Oils
Supplies
- 1½-quart casserole dish
Ingredients
- 2 large pasture-raised organic eggs
- 1½ cups leftover cooked organic gluten-free sprouted oats, quinoa, or brown rice
- 1 13.5-ounce can full-fat organic unsweetened coconut milk
- 1½ cups unsweetened vanilla-flavored almond milk beverage
- 1 teaspoon pure vanilla extract
- ¼ cup organic coconut sugar OR Christmas Cookie Blend OR 3 dropperfuls plain liquid stevia
- ½ cup raisins OR other chopped dried fruit
- ¼ teaspoon pink Himalayan salt OR sea salt, ground
- ½ tablespoon organic pumpkin pie spice*
- 1 drop cinnamon essential oil
- 1 drop ginger essential oil
- 1 drop clove essential oil
- 1 drop nutmeg essential oil**
Instructions
- Preheat the oven to 325°F.
- In an ungreased 1 ½ quart casserole dish, beat the eggs until fluffy. Stir in the leftover oats, coconut milk, almond milk, vanilla, coconut sugar, raisins, Himalayan salt, pumpkin pie spice, and the essential oils, mixing well.
- Bake uncovered for 50 to 60 minutes, stirring every 15 minutes until most of the liquid is absorbed. Remove from the oven. The top of the porridge may be wet and not fully set. Be careful not to overbake, or it may curdle.
- Stir well and let the porridge stand for at least 15 minutes. The more time it has to settle and cool, the more the liquid will be absorbed. (For ultimate creamy goodness, place it in the refrigerator overnight.) Serve cold or reheat in a 325°F oven for 15 to 30 minutes.
Notes
*Pumpkin pie spice is a blend of cinnamon, nutmeg, allspice, cloves, and ginger. You can usually find it in well-stocked stores. We also have an easy recipe you can follow to make your own!
**To make this essential oil blend, add ten drops each of cinnamon bark, clove, eucalyptus, lemon, orange, and rosemary EO to a 5 ml glass bottle. Shake gently to mix. Use this blend in your lattes, diffuser, and cleaning products as directed.