Vegan Pudding for Breakfast

Prep time: 3 mins | Cook time: 20 mins | Servings: 2 large or 4 small portions if you want to serve it with something else…

If you're going to eat dessert, or any type of high GI food, the best time of day to do so is at breakfast. I learned while designing this recipe that Bird's Eye custard has ALWAYS been naturally vegan ❤️

Quinoa is added here to oats for a little protein boost. If you're serving this to a real live vegan, you might want to use maple syrup instead of honey ❤️

Ingredients

3 tbsp Bird's custard powder

1 1/3 cups water

1/4 cup oats

1/4 cup quinoa, rinsed

4 tbsp currants

1 tsp honey

1 tsp vanilla extract

1 cup almond milk

Instructions

Prep the Quinoa:Give the quinoa a quick rinse in a fine-mesh sieve under cold water to remove any natural bitterness.

Combine: In a small saucepan, whisk together the 1 1/3 cups of water and the 3 tablespoons of Bird's custard powder until completely smooth.

3. Add Mix-ins: Stir in the oats, rinsed quinoa, currants, honey, and vanilla extract.

4. Boil: Place the saucepan over medium-high heat and bring the mixture to a gentle boil.

5. First Simmer (10 mins): Reduce the heat to low and let it simmer for 10 minutes. Because of the high amount of custard powder, you must stir frequently to prevent the bottom from burning.

6. Add Almond Milk: Pour in the 1 cup of almond milk and stir well to loosen the mixture. Increase the heat to bring the pot back to a gentle boil.

7. Final Simmer (10 mins): Once boiling, return the heat to low and continue simmering for another 10 minutes (for a total cook time of 20 minutes). Keep stirring frequently until both the oats and quinoa are perfectly tender and the liquid has reduced into a thick pudding.

8. Serve: Remove from heat, let it rest for a minute to slightly cool and set, and enjoy!