alanna brown nutritionist


My name is Alanna. I am a Nutritionist, Recipe Developer and Food Stylist based in Melbourne.

On my blog I like to share healthy recipes and nutrition tips. 

Businesses can contact me for nutrition consultations, recipe development and workshops.

Thanks for stopping by!

Spiced Three Grain Porridge with Peach & Coconut

Spiced Three Grain Porridge with Peach & Coconut

Three grain porridge with spices, peach and coconut for a delicious breakfast!

To tell you the truth, I look forward to a cool summer morning more than most.

Cool summer mornings mean I can induldge in a creamy, decadent breakfast after a brisk walk past my neighbours' blooming gardens and underripe fig trees. Hurry up figs!

Golden, juicy and sweet yellow peaches are cheap at this end of summer. Most of the grocers where I live have now been flooded with them and right now they are at their peak, ready to eat.

This porridge recipe uses rolled oats, quinoa flakes and chia seeds - which means is is full of soluble fibre for a healthy heart, probiotics for a healthy gut and omega 3 fatty acids for a healthy brain. Thanks to the quinoa flakes it is also a little higher in protein than your regular plain oat porridge, so will hopefully keep you feeling fuller.

I used cows milk but feel free to swap for coconut or almond milk if you prefer.

Feel free to add a dollop of greek yoghurt for extra creaminess.

You will need a small saucepan, frying pan and a spoon.

Spiced Three Grain Porridge with Peach & Coconut  

Spiced Three Grain Porridge Peach & Coconut


  • Rolled oats
  • Quinoa flakes
  • Chia seeds
  • Milk
  • St Nicholas Spekulaas Spice from Melbourne-based Gewurzhaus
  • Yellow peach
  • Vanilla essence
  • Coconut oil/butter

1. Tip 3 tablespoons of rolled oats, 2 tablespoons of quinoa flakes and 1 tablespoon of chia seeds into the saucepan.
Add 1 teaspoon of Mixed Spices (I used St Nicholas Spekulaas from Gewurzhaus here in Melbourne - this spice blend includes: Cinnamon, coriander, clove, ginger, allspice, cardamom & nutmeg)

2. Pour in enough milk to cover the grains by 2-3 centremeters and bring to a gentle boil. Once it has boiled lower to a simmer, stirring continuously to prevent the chia from sticking together.

3. While keeping an eye on the porridge, bring the frying pan to medium low heat, add a teaspoon of coconut oil/butter and place a yellow peach - halved and pit removed - face down on the pan. Leave it to do it's own thing for a few minutes while you stir the porridge and then flip the two halves over.

4. Add a little more milk if needed to your porridge and stir in 1/2 teaspoon of good quality vanilla essence.

Bowl your porridge and serve with the peaches on top, a little honey and sprinkle over some coconut flakes.


Spiced Pumpkin with Lentils

Spiced Pumpkin with Lentils

Earl Grey Chia Pudding

Earl Grey Chia Pudding