Cinnamon toast breakfast quinoa is a cozy, high-protein twist on a classic morning favorite. Made with fluffy cooked quinoa, warm cinnamon, and just the right touch of sweetness, it’s like a bowl of cinnamon toast in nourishing form. Whether I’m starting a busy day or enjoying a slow morning, this recipe keeps me full and satisfied.
Why You’ll Love This Recipe
I love this breakfast quinoa because it’s easy, versatile, and packed with nutrients. It gives me the warm, nostalgic flavor of cinnamon toast while fueling my day with fiber and plant-based protein. It’s naturally gluten-free, customizable, and perfect for meal prep or a last-minute breakfast.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
cooked quinoa (white or tricolor, preferably warm)
milk (dairy or non-dairy like almond or oat)
ground cinnamon
pure maple syrup or honey
vanilla extract
pinch of salt
butter or coconut oil (optional, for a buttery cinnamon toast flavor)
optional toppings: chopped nuts, sliced banana, apple chunks, raisins, or chia seeds
Directions
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I add the cooked quinoa to a small pot or bowl, then stir in the milk to loosen and warm it up.
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I heat the mixture over medium-low heat (or microwave for 1–2 minutes) until warm and creamy.
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I stir in cinnamon, maple syrup, vanilla, and a pinch of salt.
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I mix in a pat of butter or coconut oil for a richer, toast-like taste (optional but so good).
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I serve hot, topped with fruit, nuts, or seeds as desired.
Servings and timing
This recipe makes 1–2 servings. It takes about 5 minutes if the quinoa is pre-cooked, making it perfect for a quick and wholesome breakfast.
Variations
Sometimes I add a swirl of almond or peanut butter for extra richness. I also love stirring in chopped dates or dried cranberries for sweetness. For a fall version, I add sautéed apples with cinnamon. To make it more decadent, I top it with a splash of cream or sprinkle of brown sugar.
Storage/Reheating
I store leftover quinoa (without toppings) in an airtight container in the fridge for up to 4 days. I reheat it with a splash of milk on the stove or in the microwave, then add my fresh toppings before serving.
FAQs
Can I make the quinoa ahead of time?
Yes! I cook a batch in advance and store it in the fridge. That way, I can throw this breakfast together in just minutes.
Is this recipe gluten-free?
Yes, quinoa is naturally gluten-free—just make sure any added ingredients (like toppings or milk) are too.
What kind of milk works best?
Any milk works. I like almond or oat milk for creaminess, but dairy milk or even coconut milk works well too.
How do I make it higher in protein?
I stir in a scoop of protein powder, Greek yogurt, or a spoonful of nut butter. Adding chia or hemp seeds also gives a protein boost.
Can I eat this cold?
Definitely. I’ve had it chilled like overnight oats—it’s just as tasty cold, especially in warmer weather.
Conclusion
Cinnamon toast breakfast quinoa is my go-to when I want a warm, comforting breakfast that’s still healthy and energizing. It’s simple to make, endlessly customizable, and tastes like a nostalgic favorite with a nourishing upgrade. Whether I’m eating it hot or cold, it’s a breakfast I always feel good about.
