Quinoa Oat and Flaxseed Porridge

It seems like there is never enough time to prepare a healthy and nutritious breakfast in the morning. I know I am guilty of eating a granola bar on-the-go or just adding extra creamer to my coffee and calling that breakfast. Those days are gone because this quinoa oat and flaxseed porridge can be made ahead of time and is packed full of protein, fiber, and omega 3’s. No excuses anymore!

Flaxseed meal is high in omega 3 fatty acids and fiber. It also aids in the digestive process and is a natural cholesterol controller. The nutty flavor from the meal adds a wholesome and warming taste to the porridge. The quinoa and steel-cut oats are a great source of protein and complex carbs to give you energy to start the day. With a touch of sweetness on top from the maple syrup and fruit, breakfast is complete!

This recipe can be served immediately or refrigerated and reheated for single servings. I like to make a big batch on Sunday morning and then reheat it all week long. I add different fruit like blueberries, diced apples, or raisins, whatever I have on hand.

Quinoa, Oat, and Flaxseed Porridge

Prep Time: 5 minutes

Cook Time: 20 minutes

Total Time: 25 minutes

Yield: 4 servings

Quinoa, Oat, and Flaxseed Porridge

This quinoa oat and flaxseed porridge is packed full of protein, fiber, and omega 3 fatty acids. This healthy breakfast is a great start to the day.


    For the Porridge:
  • 2 cups milk (plus 1 cup for serving) *almond milk or soy milk can be substituted
  • 1/2 cup quinoa, rinsed
  • 1/2 cup steel-cut oats
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/2 cup ground flaxseed meal
  • For the Toppings:
  • 4 teaspoons maple syrup
  • 1 cup fresh blackberries
  • 1/4 cup dried apricots, coarsely chopped


  1. Combine the milk, quinoa, steel-cut oats, salt, cinnamon, and nutmeg in a saucepan. Bring to a simmer over medium-high heat, being careful not to scorch the bottom of the pan. Cover, reduce heat to medium-low, and cook for 15 minutes. Remove from heat and let stand for 5 minutes. Stir in the flaxseed meal.
  2. If serving immediately, divide the porridge among 4 serving bowls and top each with 1 teaspoon maple syrup, 1/4 cup blackberries, and 1 tablespoon dried apricots. Pour in 1/4 cup reserved milk into each bowl.
  3. If storing, let porridge cool and transfer to air tight container and refrigerate. In a microwave safe bowl, heat a single serving on high in microwave for 1-2 minutes and then add toppings: 1 teaspoon maple syrup, 1/4 cup blackberries, and 1 tablespoon dried apricots. Pour in 1/4 cup milk.