Pecan Milk Breakfast Porridge

Submitted by:

American Pecan Council | Lori Yates, Foxes Love Lemons

Slightly sweet and surprisingly simple, homemade pecan milk is combined with old fashioned oats, quinoa, tart cherries, a splash of vanilla and a sprinkle of cinnamon to create a hearty and well-balanced Pecan Milk Breakfast Porridge.


  • 3 cups Pecan Milk, plus extra for serving
  • 1/2 cup quinoa
  • 1 cup old fashioned rolled oats
  • 1/2 cup dried tart cherries (optional)
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon ground cinnamon
  • Pinch of kosher salt
  • Fresh berries, sliced banana and pecan halves for garnish
  • Pecan Milk:
  • 1 cup pecan halves
  • 1/2 teaspoon kosher salt
  • 1 tablespoon maple syrup (optional)


    1. Make the Pecan Milk: Place pecans in medium bowl; top with 4 cups water. Cover and let stand at room temperature for 12 to 24 hours. Drain and rinse pecans; discard soaking water. Place pecans in blender; add 2 1/2 cups very hot tap water. Blend on high speed 2 minutes or until completely smooth and creamy. Add salt and maple syrup, if using; blend 30 seconds to combine. Transfer pecan milk to clean jar; cover and refrigerate up to 3 days. Makes about 3 1/2 cups milk.
    2. In medium saucepot, heat 3 cups pecan milk to boiling over medium-high heat. Stir in quinoa; reduce heat to medium-low. Cook 13 to 15 minutes or until quinoa is almost tender; stirring occasionally.
    3. Stir in oats; cook 3 minutes longer or until oats and quinoa are tender; stirring frequently. If mixture gets too thick, stir in water 2 tablespoons at a time until desired consistency is reached. Stir in cherries, if using, and vanilla, cinnamon and salt.
    4. Divide porridge between 4 bowls. Serve garnished with berries, banana and pecan halves. Drizzle with extra pecan milk.

Nutrition facts




18 g

Sat Fat

1.5 g


240 mg


33 g


6 g


8 g

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