Cranberry Orange Quinoa Pudding {Lactose Free}

5 from 1 vote

This low FODMAP Cranberry Orange Quinoa Pudding with Toasted Almonds not only makes for a healthy and delicious dessert, but makes for a fabulous breakfast as well. Pinky swear, I promise not to tell your mom you're having pudding for breakfast!

Prep Time10

Cook Time35

Total Time45

Course: Breakfast, Dessert, pudding

Cuisine: American, Gluten Free, Low FODMAP

Keyword: cranberry, pudding

Servings: servings

Calories: 194kcal

Author: EA Stewart, RD | Registered Dietitian Nutritionist

Ingredients

1 cup orange juice
1 1/2 cups cranberries fresh
1 cup quinoa rinsed
2 1/2 cups lactose-free milk
1/4 cup maple syrup
2 teaspoons pure vanilla extract
1 teaspoon orange zest
1/2 cup sliced almonds toasted

Instructions

Pre-heat oven to 400 degrees. Place cranberries and orange juice in a medium sauce pan, and heat until boiling. Reduce heat and simmer for approximately 5 minutes, or until cranberries have "popped" and are cooked through.
Add quinoa, milk, maple syrup, vanilla, and orange zest to orange juice and cranberry mixture, and heat until boiling. Turn heat down to medium low and cover ~2/3 of the pan. Cook mixture for ~ 30 minutes, or until pudding consistency is achieved. Stir every 3-5 minutes to prevent sticking. While quinoa is cooking, place sliced almonds on a baking sheet, and bake in oven for 4-5 minutes, or until lightly brown and toasted.
Divide quinoa pudding equally in to 7 serving dishes, and top with toasted almonds. Serve warm, or you may chill pudding in fridge, and serve cold.

Nutrition