Cinnamon Quinoa Breakfast Bowl

Jumpstart your day with this Cinnamon Quinoa Breakfast Bowl! With fresh fruit, toasted nuts, and warm spices, it's refreshing, healthy, and satisfying.

Cinnamon Quinoa Breakfast Bowl

If you saw what I eat for breakfast every day, you would be so bored. Don’t get me wrong, I absolutely love my daily eggs & avocado, but lately I’ve been trying to switch things up just because I think change is good every once in a while. Especially if that change means another excuse to smother things in peaches.

This quinoa breakfast bowl is inspired by the beautiful bowls of oatmeal that I see all over the internet. You know the ones – they’re chock full of colorful fruit and other various superfoods. They’re so pretty that they make me wish I liked oatmeal… so finally I had the idea to make a sweet non-oat quinoa bowl for breakfast.

Cinnamon Quinoa Breakfast Bowl

How to Make a Quinoa Breakfast Bowl

To make the base of this recipe, I cook quinoa in almond milk with a few cinnamon sticks. It’s this simple: Almond Breeze + quinoa + whole cinnamon sticks. You could also get creative with your spices. Nutmeg, cardamom, and/or vanilla bean would all be welcome here.

Quinoa Breakfast Recipe Ingredients

Quinoa Breakfast Bowl Variations

To your spiced quinoa, add whatever seasonal or dried fruits you like. Obviously, peaches are my thing right now; the raspberries are for Jack because they’re his favorite. For crunch, I topped these with toasted almonds and coconut flakes.

I’m going to give you two options for serving these bowls: my preference and Jack’s preference.

  1. My way – I’m not a fan of mushy food, so I serve my quinoa breakfast bowl pilaf-style. This way, you cook the quinoa as you would for most other recipes, without too much liquid. It stays fluffy, and you can enjoy it warm off the stove or at room temperature if you make it in advance.
  2. Jack’s way – Jack likes to eat a porridge-style quinoa breakfast bowl. This way, it’s best served hot with plenty of almond milk to soak into the quinoa.

Sweeten the deal by drizzling a little maple syrup on top.

Quinoa breakfast bowl recipe toppings

If you love this quinoa breakfast bowl…

Try Overnight Oats, Many Wayschia pudding, a smoothie bowl, or these quinoa breakfast cookies next! Or, head to this post for 60+ healthy breakfast ideas!

4.7 from 33 reviews

Cinnamon Quinoa Breakfast Bowl

Prep time
Cook time
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Swap out your oatmeal for this delicious, protein-packed quinoa breakfast bowl! Top it with your favorite seasonal fresh or dried fruits, nuts, and seeds. Vegan and gluten-free.
Recipe type: Breakfast
Serves: 2
  • ½ cup uncooked quinoa
  • 1 cup Almond Breeze Almondmilk, Original or Vanilla
  • 1-2 cinnamon sticks
  • piece of a vanilla bean, or ½ teaspoon pure vanilla extract
  • pinch of salt
  • toasted sliced almonds
  • toasted coconut flakes
  • peaches
  • raspberries
  • maple syrup, optional
  • extra splashes of almond milk, optional
  • more spices, to taste (cinnamon, nutmeg, etc.), optional
  1. Rinse and drain the quinoa.
  2. Place it in a small saucepan and add the almond milk, 1-2 cinnamon sticks, vanilla, and a pinch of salt. Bring to a high simmer, cover and reduce heat to a low simmer for 15 minutes. (Tip: don't walk away, if it starts bubbling, turn the heat off, give it one stir mid-cook if you need to, and resume).
  3. After 15 minutes, remove the pan from the heat and let the quinoa sit for 5 more minutes or until the almond milk is absorbed and the quinoa is cooked. Taste and add additional spices to your liking.
  4. Scoop the quinoa into two bowls and top with toasted almonds, toasted coconut, and fruit. Serve with maple syrup if you like. Enjoy as a fluffy pilaf, or as more a porridge with warm almond milk poured on top.
- Cooked quinoa can be stored in the fridge for 4-5 days. Serve at room temp or heat it as you're ready to serve. If it's dry, add a few more splashes of almond milk.
- Sub in whatever seasonal fruit you like, dried fruits are also delicious here.



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Rate this recipe (after making it):  

  1. Tara E

    What I did was use your recipe: 1c Oat milk, 1/2c quinoa, 1 split pod of vanilla bean but put it in my cooked rice cooker on the “quinoa” setting. Once finished, I stirred in 1t brown sugar and 45g thawed frozen blueberries.

    It was perfect! I might play with coconut sugar or using only water instead of milk since it go very absorbed and wasn’t creamy at all so why add the extra fat.

    Not a huge oatmeal fan but this is a breakfast I can get behind! I ate half of it for an early lunch and super satisfied!

  2. Tamara

    I am trying to get more protein in my diet,, and really enjoyed this — and I didn’t have any fresh fruit on hand. I can only imagine this with ripe peaches!

    I made it “Jack’s way” used a bit of brown sugar to sweeten it up a bit and put sliced dates on top along with toasted almonds and coconut flakes. Yum!

    Do you have any tips about when to use syrup vs various sugars (white, light brown, dark brown, raw) vs honey to sweeten hot dishes? This could probably be a whole section in your next cookbook! 😊

  3. David B

    Has anyone cooked this in a rice cooker?

    • Ac

      Sticks to the bottom bit so
      Does rice

  4. Abbie

    Hi! I tried making this but I failed 😣 the fresh cow milk I used curdled within 10 minutes of keeping the saucepan on medium-low heat and the quinoa was barely cooked… 🙁 what did I do wrong? Any tips to avoid the curdling of milk while making this? I used fresh cow milk so I don’t get how it ended up curdling.

  5. Cari

    Hi! Looking forward to trying this. Can you use other dairy substitutes? I typically have oat milk on hand. Thanks!

    • Jeanine Donofrio

      Hi Cari, yep, you can use oat milk.

  6. Carolyn

    Hi! I made this it was good. Don’t think I did it right.. to make it “your way” I follow then list of ingredients listed and for jack’s way you would add more milk.

  7. Carolyn

    Hi so made this! I enjoyed it 😊 I have a question.. to do it “your way” do I follow the list of ingredients has is or would that make it jack’s way…. Hope that makes sense.

  8. Daisy

    Can I use soy milk instead of Almond Milk?

  9. Danny

    DONT COVER THIS , I did the recipe exactly as instructed and covered it. And as soon as I covered it , I went to do something and heard the pot making noises and came back to a mess. It boiled over…

    • Jeanine Donofrio

      Hi Danny, it sounds like you could turn your heat down a bit if it boiled over.

    • Lou

      Or don’t leave like the recipe suggests when bubbling

    • Mike

      I know when I don’t follow directions and things don’t go as I want, what makes me feel better is to 1⭐️ review

    • Monica

      Never LEAVE the Kitchen Unattended!! lol 🙂

  10. Esther

    I’m in love with this quinoa after making it the pilaf style! I can zap it in the microwave for longer if I want to make porridge later. I really enjoyed the taste even though I only have ground cinnamon, no sugar added and yet so tasty! I can’t wait to use it for other combos ❤️♥️

  11. Ana

    This was great! My picky little eaters asked for me to make it again. I had to make some substitutions because it’s grocery day but it’s so good. Thank you!
    I had to use red quinoa, half coconut milk+ low-fat milk, and one star anise. Then topped with a little real maple syrup, blueberries and plain Greek yogurt.

  12. Yetişkin sohbet

    Thank you soo much

A food blog with fresh, zesty recipes.
Photograph of Jeanine Donofrio and Jack Mathews in their kitchen

Hello, we're Jeanine and Jack.

We love to eat, travel, cook, and eat some more! We create & photograph vegetarian recipes from our home in Chicago, while our shiba pups eat the kale stems that fall on the kitchen floor.