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Six Ingredient Breakfast Quinoa

  • Serves: 2
  • Prep Time: 10 min
  • Cook Time: 20 min
  • Total Time: 30 min
Six Ingredient Breakfast Quinoa in a bowl with mango raspberry and pecans

This alternative to traditional oats is rich and indulgent from the maple syrup and vanilla, but will leave you feeling full, satisfied and with plenty of energy.

I have long stopped complaining about my kids being picky eaters. While they don’t beg for broccoli or clean their plates without being told, the older I get the more I realize their eating habits aren’t all that bad. Due to pickiness and my son’s extreme dairy allergy things can be a bit repetitive, but we are a far cry from a chicken nugget and pizza kind of rut. We’ve come to find a good balance between what I want them to eat and what they are willing to eat, so for now I’m satisfied, but looking forward to the day their tastebuds mature even more.

quinoa in a bowl
ingredients laid out for breakfast quinoa coconut milk, cinnamon vanilla salt
toppings for Six Ingredient Breakfast Quinoa berries, pecans, almonds, maple syrup and coconut flakes

When my kids were little I could get away with serving them oatmeal every morning. Those were the days. Easy, healthy, done. But as they grew, so did the protests, so we switched to a mix of eggs on toast, yogurt with granola, dutch babies or pancakes, and the occasional scone or muffin for a special treat. But a few months ago, I made some steel cut oats for my husband and myself, prepared just the way we like them, with a scoop of coconut oil and maple syrup added right into the pan. Much to my surprise and delight the kids wanted some and polished off what I put in their bowls. This small victory renewed my hope that change will and is coming for my little ones, and one day (fingers crossed) they will enthusiastically eat just about anything that is put in front of them.

hand pouring almond milk over Six Ingredient Breakfast Quinoa in a bowl
Six Ingredient Breakfast Quinoa with toasted coconut flakes almonds, blueberries and almonds

This time last year my blogging partner Natalie introduced me to this recipe for breakfast quinoa that I’m sharing with you today. It took me by surprise how delightful it was. It tasted so rich and indulgent from the maple syrup and vanilla, but left me feeling full, satisfied and with plenty of energy. It reminded me a lot of the steel cut oats my family enjoys, but using quinoa in its place added a great new texture and even more nutrition. I liked it so much that this dish has since become part of my weekly breakfast routine. I love to prep it ahead of time and make a double batch so I can store it for breakfast on busy mornings throughout the week. No, my kids don’t dig it (yet), but I’m hoping they will someday soon. Until that day comes, it’s more for me, and I’m just fine with that.

Six Ingredient Breakfast Quinoa with toasted coconut flakes almonds, blueberries and almonds
Six Ingredient Breakfast Quinoa with mango, raspberries and pecans
Six Ingredient Breakfast Quinoa with toasted coconut, blueberries and almonds
Six Ingredient Breakfast Quinoa with mango, raspberries and pecans
Six Ingredient Breakfast Quinoa with toasted coconut flakes almonds, blueberries and almonds

Six Ingredient Breakfast Quinoa

  • Serves: 2
  • Prep Time: 10 min
  • Cook Time: 20 min
  • Total Time: 30 min

Ingredients

  • 1 cup Quinoa, rinsed
  • 2 cups Coconut milk (or any other plant based milk)
  • 1 tsp Cinnamon
  • Pinch of salt
  • 2 tsp Vanilla
  • 2 tbsp Pure maple syrup

Method

  1. Using a fine mesh strainer, rinse the quinoa.
  2. Bring the milk to a boil in a medium sized pot over medium-high heat.
  3. Add the quinoa and bring back up to a boil. Lower the heat to low, cover with a lid and simmer for 15-20 minutes until most of the milk has been absorbed and the quinoa is tender.
  4. Stir in all of the remaining ingredients.
  5. Serve with fresh fruit, toasted nuts or coconut flakes, cream, milk or extra syrup for added sweetness.