Description
Cinnamon toast breakfast quinoa is a warm, cozy, and high-protein twist on a nostalgic morning favorite. With cinnamon, maple syrup, and fluffy quinoa, it delivers the comfort of cinnamon toast in a nourishing, gluten-free bowl.
Ingredients
- 1 cup cooked quinoa (white or tricolor)
- ½ cup milk (dairy or non-dairy like almond or oat)
- ½ tsp ground cinnamon
- 1–2 tsp pure maple syrup or honey (to taste)
- ½ tsp vanilla extract
- Pinch of salt
- 1 tsp butter or coconut oil (optional, for richness)
- Optional toppings: chopped nuts, sliced banana, apple chunks, raisins, chia seeds
Instructions
- Add cooked quinoa and milk to a small saucepan. Heat over medium-low heat until warmed through, about 2–3 minutes. Alternatively, microwave for 1–2 minutes.
- Stir in cinnamon, maple syrup or honey, vanilla, and a pinch of salt.
- For extra flavor, stir in a small pat of butter or coconut oil until melted and combined.
- Transfer to a bowl and top with desired toppings like fruit, nuts, or seeds.
- Serve warm, or chill and enjoy cold later.
Notes
- Use pre-cooked quinoa to make breakfast in 5 minutes or less.
- Add nut butter or Greek yogurt for extra protein and richness.
- Sautéed apples with cinnamon make a delicious seasonal topping.
- Top with a splash of cream or sprinkle of brown sugar for indulgence.
- Store leftovers in the fridge up to 4 days; reheat with a splash of milk.
Nutrition
- Serving Size: 1 bowl
- Calories: 230
- Sugar: 6g
- Sodium: 90mg
- Fat: 6g
- Saturated Fat: 2g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 8g
- Cholesterol: 5mg
