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!

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Cinnamon Quinoa Breakfast Bowl

rate this recipe:
4.76 from 37 votes
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Serves 2
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.


  • 1/2 cup uncooked quinoa
  • 1 cup Almond Breeze Almondmilk, Original or Vanilla
  • 1-2 cinnamon sticks
  • piece of a vanilla bean, or 1/2 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


  • Rinse and drain the quinoa.
  • 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).
  • 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.
  • 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.



4.76 from 37 votes (17 ratings without comment)

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Rate this recipe (after making it)

  1. Jody H. from

    5 stars
    I had to do a double take! I didn’t know if I was looking at a meal or a dessert! This looks very good. I haven’t had a chance to make it yet, but I’m going to the next time I go to the grocery store!

  2. Yum! I’ve been wanting to make a quinoa bowl for breakfast for so long, but haven’t gotten around to it quite yet. I’m not a huge fan of oatmeal in the morning, and quinoa is such a nice substitute!


  3. Lisa

    Could this be made with cows milk and would the measurements be the same? We have a severe tree nut allergy in our house!

    • Mary

      I just make my quinoa with water and then add fruits (or veggies) and seasonings according to my preferences at the time: cinnamon, nutmeg, pumpkin spice, organic raw honey, etc. Rice milk, coconut milk, or hemp milk (a bit pricier) would also be good options. Quinoa is so versatile! Hope this helps.

  4. Oh I love my eggs for breakfast too, but think this switch up looks delicious! I’ll have to give it a try too! The flavors sound amazing. xo

  5. I have never tried quinoa for breakfast but now after reading this you have me wanting to try — totally inspiring.

  6. My breakfast routine is in serious need of a change-up, and I think this breakfast bowl situation is just the remedy. That spiced quinoa, OMG.

  7. So gosh darn PRETTY! I love quinoa for breaky, its so filling yet light!

  8. I have been wanting to dip my toe in the quinoa-for-breakfast pool…this looks like the perfect place to start. The cinnamon and almond milk combo sound heavenly with it. xx

  9. Allyson from

    Mushy quinoa- no thank you. Quinoa for breakfast- yes please! This sounds like a fantastic breakfast as it’s finally starting to cool off a bit here up North- still filled with summer fruits, but with some heartiness that I miss when it’s the dog days of summer. And your photographs for these are beautiful.

  10. I’m the same way… I can’t stand mushy stuff! I like my quinoa nice and fluffy too, so thanks for including that option 🙂

  11. Yum! Such a beautiful bowl!

    I’m like you and tend to eat the same thing every morning – eggs + a whole grain english muffin, but this may just break me out of my routine!

    Great option for packing in some vegan protein 🙂

  12. Great use of peaches Jeanine. I like seeing them used in something beyond desserts, although there’s nothing wrong with those either. 😉 And ironically enough I’ve been making a nectarine quinoa porridge lately with the turn of our weather for the colder. Must try peaches and cinnamon next.

  13. madeline from

    this looks so healthy and yummy for breakfast! I’ve never used quinoa for breakfast–I usually make my oatmeal with just regular oats, but this sounds like a very nice and light swap!

  14. nicol matches

    Sounds tasty! When do you add the cinnamon sticks?

    • jeanine

      with the quinoa while you cook it (oops, fixed that!)

  15. Quinoa’s found its way into my salads, my soups, and now my breakfast bowls for the week!

  16. Lucy from

    5 stars
    I just went to food heaven!!! Can’t wait to try this!!

  17. Anything with peach in it this time of the year is just soooo amazing! Waking up to these delish breakfast bowls with peach + cinnamon guarantees an amazing start to the day!

  18. Bella B from

    The cinnamon infused quinoa sounds just so delicious! I love breakfast bowls, I posted one on my blog today, too. Happy Monday!

    xoxoBella |

  19. I love this idea as a fresh alternative to oatmeal, and I know it would keep me full and happy all morning long!

  20. Crista from

    5 stars
    quinoa for breakfast is my jam! if you can handle it, it’s good blended with steel cut oats too 🙂

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.