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A creamy, protein-packed quinoa breakfast bowl simmered in an almond-coconut milk blend, flavored with cinnamon, maple syrup, and almond butter, topped with banana, toasted almonds, and coconut flakes. Dairy-free and gluten-free, perfect for a cozy yet fresh start to the day.

Ingredients

Scale
  • 1/2 cup uncooked quinoa
  • 1 1/4 cups almond and coconut milk blend, unsweetened
  • 1 teaspoon ground cinnamon
  • 1 tablespoon maple syrup
  • 1 tablespoon almond butter
  • 1 banana, sliced
  • 1/4 cup sliced almonds
  • 1/4 cup coconut flakes

Instructions

  1. Rinse 1/2 cup quinoa under cold water to remove any bitter coating.
  2. Add the rinsed quinoa and 1 1/4 cups almond-coconut milk blend to a small saucepan.
  3. Bring the mixture to a gentle boil over medium heat.
  4. Reduce heat to low and simmer gently.
  5. Stir occasionally and cook about 15 minutes until the quinoa is tender and the mixture is thick and creamy, stirring more often near the end to prevent sticking.
  6. If the quinoa is still chewy, simmer a few more minutes with the lid partly on and add a splash of almond milk or water if it becomes too thick.
  7. Stir in 1 teaspoon ground cinnamon, 1 tablespoon almond butter, and 1 tablespoon maple syrup until smooth and fully blended.
  8. Ladle the creamy quinoa porridge into bowls.
  9. Toast 1/4 cup sliced almonds in a dry pan over medium heat for 1 to 2 minutes until fragrant.
  10. Top the bowls with sliced banana, toasted almonds, and 1/4 cup coconut flakes.
  11. If using pre-cooked quinoa, warm it gently with a splash of almond milk on the stove for 2 to 3 minutes, then stir in cinnamon, almond butter, and maple syrup and finish with toppings.
  12. If the porridge feels too thick while cooking or reheating, add a splash more almond milk to loosen it.

Notes

Rinsing quinoa removes bitter coating and improves flavor., Add more almond milk if porridge gets too thick during cooking or reheating., Toast almonds before topping for extra crunch and flavor., Pre-cooked quinoa can be used to save time., Keep stirring near the end of cooking to prevent sticking and achieve creamy texture., Swap banana and toppings with fresh fruits, seeds, or nut butters for variation., Use nut-free butters and seed toppings if allergic to nuts., Oat milk can substitute almond-coconut milk for a creamier base., Add vanilla extract or nutmeg for added warmth., Store leftovers in airtight container in fridge for 3-4 days or freeze up to 2 months., Reheat gently with almond milk to restore creaminess., Keep toppings separate when storing to maintain freshness.

Nutrition

Find it online: https://cozyovenkitchen.com/quinoa-breakfast-bowls/