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
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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. Sohbet

    great things really good thanks

  2. Rogelio Gallegos

    Magnificas Recetas sigan publicando más

  3. bizimmekan

    I liked your recipe block very much both practical recipes and very tasty dishes I hope I can do. I made a note of the recipe I’m going to try soon.

  4. Danielle

    My quinoa bubbles over when I tried to bring it to a high simmer. So I started over and I brought it to a high simmer and turned it down to a low one. I placed the lid on top and it bubbles over again. I even took it off the heat for a minute to prevent that from happening but no luck. What am I doing wrong?

    • Jeanine Donofrio

      Hi Danielle, that’s so weird, it sounds like your stove might run a little hot. Maybe start with a medium simmer and just keep it as low as you can (adjust the timing until the quinoa is tender) – if it’s boiling over your pot is too hot. Hope that helps!

  5. Indigo pangea

    What is wrong with 100% pure vanilla extract? breakfast quinoa sounds very good. I never thought of quinoa for breakfast. I am going to try it this morning

    • Jeanine Donofrio

      You could use a good pure vanilla extract – simmer it with the quinoa. I hope you enjoy!

  6. jennifer from

    where are your bowls from? i love the gold-rimmed bowls!

  7. Izzy Hobbs

    Try it with a dash of freshly squeezed orange and orange zest it tastes amazing

  8. Sol

    Hi! Can i use ground cinnamon instead of cinnamon sticks? Thanks!

    • Jeanine Donofrio

      yes – I’d start with 1/2 teaspoon and add more to taste.

  9. curiouslynutritious

    is there a certain type of quinoa that is preferred? I currently have red quinoa because i prefer the taste in savory dishes. I have never used quinoa (of any kind) in sweeter dishes

    • Jeanine Donofrio

      Any kind of quinoa will work – I used regular quinoa just for the look, but they all generally have a similar taste and texture.

  10. Kaitie

    I saw this recipe and just had to make it. I just had it for breakfast, and it was delicious yet so simple! I added toasted coconut, blueberries, almond slivers and hemp seeds to mine. This is definitely going to be something I make frequently!

  11. Gloria Hornby

    What a wonderful way to add Quinoa to another meal besides dinner. Can’t wait to try this and all the wonderful ideas you gave. I share all my Quinoa recipes with my niece. I think this would be another wonderful way to feed it to her 2 year old son. Thank You again. Gloria

    • Jeanine Donofrio

      Thanks Gloria, I hope you enjoy the quinoa bowls!

  12. Suzan

    Why no vanilla extract? That’s generally what I have available…beans are expensive…

  13. I understand what you mean about changing your breakfast up a bit. That’s what I’m currently in the process of doing. Haha! I’m probably one of the few who has not jumped on the quinoa bandwagon, but this quinoa bowl sounds very interesting. Hmm…. I may have to see what this “quinoa for breakfast” craze is all about.

  14. Oh my goodness, is this brilliant! And what a great way to change the breakfast game up while still celebrating all the gorgeous seasonal fruit. I can tell I’d love this simply because of the spices and the addition of peaches and raspberries. So. Darn. Good!

  15. Lesa from

    Omgosh great idea…now anybody else up for a Chia flavored Quinoa breakfast bowl!

  16. I discovered quinoa a few years ago, and love it for salads, and mixed with veggies. There is nothing that it doesn’t go with. And now breakfast.. Wow! Thanks.

  17. zozo from

    I love this recipe! my favourite is apples and cinnamon and it tastes so good. sometimes I do it with strawberries,raspberries,and blackberries and it tastes amazing! thanks for the recipe

  18. This is such a great idea ! You’re talking about boring breakkies, i had plain boring oat and almond milk this morning. So tomorrow i’ll try your quinoa, i’m sure i’ll love it !!!
    thank you so much for the recipe.

    PS: i’ll probably tweak it with vanilla 🙂

  19. What a healthy and nutritious breakfast!!! It served in simple and quick way! I normally have oats as my breakfast! Its time for a change!

  20. Oh yes, quinoa for breakfast please. I absolutely love quinoa, in fact, it’s always making its way to my recipes whether it’s salad, risotto or even dessert! It’s super nutritious and also gluten free!

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.