Cinnamon Quinoa Breakfast Bowls
Quinoa simmers in almond milk with cinnamon and vanilla, ready for fruit, coconut, and sliced almonds.
On this page: Recipe card · Why you’ll love this recipe · Items needed · Ingredient notes · Tips for this recipe · Serving suggestions · Storage and make-ahead · Common questions
Why you’ll love this recipe
- The ingredient combination. Dry quinoa, cinnamon sticks and almond milk form the base of this oats.
- A measured breakfast bowl. The grain or seed base and its additions are listed separately, making the finished batch easy to portion.
- A defined yield. The card makes 2 servings. Use its serving control to scale ingredient amounts, then reassess pan space and cooking time.
Items needed
Gather the tools for the method you plan to use. Alternate cooking methods may need different appliances.
- Saucepan or cooking pot
- Knife and cutting board
- Measuring cups and spoons
Ingredient notes
- Grains and starches. Measure dry quinoa in the form named in the card. A cooked measure is different from a dry measure.
- Optional additions. The card marks Sliced almonds and Extra almond milk and maple syrup as optional. Account for additions separately when tracking a portion.
- Packaged ingredients. Check labels for your dietary needs and use the products named in the card when matching its nutrition estimates. A brand change can also change salt, sweetness, or thickness.
Cinnamon Quinoa Breakfast Bowls
Ingredients
Method
- Combine rinsed quinoa, milk, cinnamon sticks, vanilla, and salt in a small saucepan. Bring to a simmer, cover, and cook on low for about 15 minutes.
- Remove from heat and leave covered for 5 minutes. Check that the quinoa is tender, remove the cinnamon sticks, and adjust the spices.
- Divide between two bowls. Add fruit, nuts, or a splash of warm milk as desired.
Nutrition
Notes
Tried this recipe?
Let us know how it was!Tips for this recipe
- Prepare the measured ingredients before heating the pan or assembling the dish. Follow the written order so ingredients are ready when they are needed.
- When scaling the recipe, increase ingredients together but keep the same doneness checks. A larger batch does not necessarily cook in the same time.
Serving suggestions
Serve after the cooking and resting steps in the card. Portion the base and any listed toppings evenly; additional milk, fruit, or spreads change the meal’s nutrition.
Storage and make-ahead
Refrigerate perishable portions in shallow, covered containers within 2 hours, or within 1 hour above 90°F. Keep the refrigerator at 40°F or below and use cooked leftovers within 3–4 days. If reheating cooked leftovers, heat them to 165°F throughout.
Food-safety reference: USDA leftover-storage guidance.
Common questions
Should I weigh ingredients before or after cooking?
Use the stage written next to each ingredient. Raw, cooked, drained, and dry weights are different; keep that distinction when measuring a portion or using the nutrition estimate.
What are the calories and macros per serving?
One serving provides an estimated 179 calories, 6.5 g protein, 29.1 g total carbohydrate, 3.8 g fat and 3.2 g fiber. One serving is 1/2 of the finished recipe.
More recipes to try
Find more ideas in the recipe collection and practical meal-planning help in Blog & Guides.
