The following recipe is dedicated to all you morning-tired folks out there who want a good, filling and nutritious breakfast that’s easy to make. Before you even read this sentence you can rinse off 1/2 a cup of quinoa and mix it in a bowl with 1 cup of coconut milk, 1/2 a cup of water, 1 tablespoon of cinnamon and 1 tablespoon of cardamom, then put the mix in the fridge overnight. Brush your teeth and go to bed. Wake up. Tired? Good, let’s do this.

Good morning! Hope you slept well?

Do you remember that quinoa porridge that you made yesterday? It’s time to pour it on a baking dish and put it in the oven right now. 210 degrees Fahrenheit/100 degrees Celsius will do the trick.

What’s that? You’re tired? Well, we understand. It’s early in the morning. Make a cup of coffee or a cup of tea and crawl back into bed again if it’s the weekend; this porridge has to sit in the oven for about an hour (if you are in a hurry, you can of course raise the temperature, but the general rule is that intestinal flora prefer lower temperatures).

If you want, while you wait you can make your own applesauce, using 1 apple, 4 soaked apricots and 1 teaspoon of cinnamon (recipe from our cookbook). But that’s not a must. The recipe is just as good with diced apple.

All you need to remember is just to take the porridge from the oven after about an hour, when the quinoa is cooked. And finally, put it in a bowl and decorate it with some chopped pistachio nuts, apples and any vegetable milk (such as almond, cashew or soy-milk).

And then, of course, eat. Don’t forget that. Eating the porridge is the whole reason we wrote all this for you.

You’re more than welcome to follow us on Facebook and Instagram. And buy our first book in German here or in Polish here, and our new cookbook in Swedish here. And buy professor Bengmark’s Synbiotic15 here.