What do you do when you’re in the mood for oatmeal but are short on oats? Use quinoa, of course! I used to believe that quinoa was only suitable for dinner or lunch, but it has quickly become one of my favorite morning meals. It’s high protein and fiber counts and low glycemic index make it an ideal breakfast ingredient. Although I only had a few things to work with this morning (I haven’t done a big grocery shop in over a week), but I have to admit that this simple recipe came out perfectly. Topped with warm apple slices, toasted coconut, and a spoonful of almond butter, it is the perfect winter breakfast.
Oats have long been a staple of my morning routine, but I noticed over the past three months or so that they were making me really bloated. Perhaps it was a classic case of too much of a good thing becoming a bad thing, but I’ve been leaning more towards smoothies for breakfast as of late. Since coming down with a cold this week, however, I have lost my appetite and knew I needed to make myself something with a little more substance this morning. Quinoa bowls never fail to keep me full and satisfied, and my stomach is perfectly happy eating quinoa for breakfast. If you’re looking for additional breakfast quinoa inspiration, be sure to check out some of my previous recipes! One of my favorites is the Dark Chocolate Quinoa, which you can find here. You can alsosearch “quinoa” in the search bar for more yummy combinations.
Warm Apple Coconut Breakfast Quinoa
12 oz unsweetened Almond Milk
14 oz (or one can) of Coconut Milk
1/2 cup quinoa
1/4 cup rolled oats
2 tbsp chia seeds
1 tbsp cinnamon
pinch of salt
almond butter (for topping)
unsweetened coconut flakes (for topping)
- In a medium sauce pan, bring the almond milk to a boil. Stir in the quinoa and salt and cook for 15 minutes, or until the quinoa is light and fluffy.
- Once quinoa is cooked, mix in the coconut milk, rolled oats, chia seeds and cinnamon. Keep an eye on the pan, mixing continuously so not to burn the porridge. This should only take 5-10 minutes.
- Heat a non-stick pan over medium/low heat and add the unsweetened coconut flakes. Toss them over the heat with a fork until they start to toast.
- Pour the porridge into a bowl and cover with your toppings of choice. For this bowl, I combined sliced Fiji Apples, almond butter, toasted coconut, and pumpkin seeds. Sprinkle addition cinnamon over top and enjoy!
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