Cinnamon Raisin Quinoa Breakfast

Cinnamon Raisin Quinoa Breakfast

By 43 Comments

This quinoa breakfast bowl is the perfect way to switch up your normal routine of having oatmeal every morning. It also gives you an added boost of protein!

If you’ve been reading EBF for a while, you already know that quinoa is one of my favorite grains (even though it’s actually a seed, I think of it as a grain). Not only is it high in protein, but the protein that it supplies is complete, meaning it includes all nine essential amino acids. Plus, it’s gluten free, which is perfect for those avoiding wheat and gluten.

I love adding quinoa to savory dishes (this white bean quinoa salad is one of my favs) but I’ve experimented with having it for breakfast as well. In the past I’ve made hot quinoa flakes, overnight quinoa, quinoa flake bakes and quinoa parfaits, but more recently I’ve been trying my hand at making quinoa as a hot breakfast option instead of oatmeal.

Today I whipped up a batch of cinnamon raisin quinoa with Silk Pure Almond Unsweetened Vanilla almondmilk and it turned out to be quite delicious—almost as good as a cinnamon raisin cookie. Almost. 🙂

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Cinnamon Raisin Quinoa // This quinoa breakfast bowl is the perfect way to switch up your normal routine of having oatmeal every morning. It also gives you an added boost of protein!

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Warm Cinnamon Raisin Quinoa Breakfast

★★★★ 3.7 from 3 reviews
  • Author: Brittany Mullins
  • Yield: 2
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Ingredients

  • 1 cup unsweetened vanilla almond milk
  • 1/2 cup quinoa, uncooked
  • 1 teaspoon cinnamon
  • 1/2 teaspoon vanilla
  • 1/2 Tablespoon chia seeds (or ground flax seed)
  • 2 Tablespoons raisins
  • 1 Tablespoon almond butter (optional)

Instructions

  1. Rinse quinoa and drain.
  2. Place almond milk and quinoa into a small sauce pan and bring to a boil.
  3. Add cinnamon and vanilla.
  4. Reduce to a simmer and cook about 15 minutes, or until all liquid is absorbed. **Watch the pot carefully and stir often because it has a tendency to want to boil over.
  5. When ready to eat, place a portion of the quinoa into a bowl, drizzle with maple syrup and top with chia seeds, raisins and nut butter.

Nutrition

  • Calories: 271
  • Sugar: 16g
  • Fat: 9g
  • Carbohydrates: 47g
  • Protein: 9g

Cinnamon Raisin Quinoa // This quinoa breakfast bowl is the perfect way to switch up your normal routine of having oatmeal every morning. It also gives you an added boost of protein!

This breakfast is the perfect way to switch up your normal routine of having oatmeal or cold cereal for breakfast and gives you an added boost of protein to get through your morning! I hope you enjoy it as much as I do.

Have you ever experimented with sweet quinoa—for breakfast or otherwise? I’m thinking a quinoa dessert recipe should be next on my list.

I was compensated by FitFluential LLC  for this campaign. All opinions are my own.

Comments

  2. I make sweet quinoa for breakfast every once in a while. I made something very similar to your recipe last week and although all the ingredients are involved in my normal oatmeal based recipe, whenever I switch in the quinoa I never seem to like it as much. I think the quinoa is just too small and not chewy enough as the oatmeal. Or maybe it just doesn’t take on the true cinnamon-vanilla flavor as well as the oatmeal. Either way, I keep trying!

    Reply

  6. I eat quinoa for breakfast often.
    In fact, it’s the most usual way I consume it, as hubby hasn’t really embraced the idea of quinoa consumption.

    Just as a note, however, it’s a seed, not a grain, as far as I have been informed.

    I usually use the red quinoa, which I have to soak first.
    I’ve not actually tried the white for breakfast, yet.

    I’ve added so many different things to mine (together or separately):
    – rhubarb
    – raisins
    – chopped apple
    – cranberries (fresh, frozen)
    – other dried fruits
    – cinnamon, nutmeg, ginger, cardamom, cloves, allspice

    Reply

  13. Yum Yum and Yum Britt!
    I have made Quinoa for breakfast many times (thanks to the years of cold mornings and needing fuel for long hrs of snowboarding when I lived in CO and OR) but NEVER have I tried Cinnamon and Raisin. I can’t wait. 🙂
    Thanks for sharing!

    Reply

  14. I actually eat a quinoa dessert EVERY NIGHT. Seriously, it never get old. I mix half a cup of cooked quinoa with a cup of yogurt (any flavor, but I really like plain, vanilla, or strawberry), mini chocolate chips, a little bit of cool whip and maybe some fresh or frozen fruit mixed in. Really, the topping possibilities are endless 🙂

    Reply

  18. Sharing this recipe with one of my clients! I have been having a hard time getting her to get off of cereal and on to oatmeal but this might do the trick! Thank you for sharing such a tasty recipe 🙂 Love + Shine CourtStar

    Reply

  29. I just made this recipe with a few swaps– pumpkin pie spice instead of cinnamon, craisins instead of raisins, added a teeny pinch of salt with my quinoa and sesame seed butter instead of almond. It turned out soooo tasty! This was my very first time making a quinoa breakfast bowl. Thank you so much!

    Reply

  31. Made this this morning. Wasn’t sure how I would like it as I cannot abide oatmeal but I was very pleasantly surprised. Will definitely be making it again most mornings and look forward to it 🙂

    Reply

  32. I prefer to puree my cooked quinoa porridge so it becomes something like cream of wheat. I think it helps make the nutrition more accessible too.

    Reply

  33. I have this in my rice cooker right now! Sadly, the reason I was looking for breakfast recipes is because I ran out of almond milk though, so I had to use regular milk. Sometimes I make breakfast rice with almond milk, too. 🙂 Really tasty, but you have to get up reeeeally early if you want to use brown rice. 😉

    Reply

  35. Thanks for the recipe. I substituted the vanilla almond milk with the Almond Breeze Original, compensated the vanilla with an extra 1/2 teaspoon of vanilla while cooking, added raisins to the mixture 5 minutes before it was finished cooking, and I topped with agave instead of maple syrup; I used what I had on hand, and I loved it! I will definitely make it again using your exact recipe though.

    There are other breakfast recipes that I’ve tried, one of which is my favorite; it’s here: http://allrecipes.com/recipe/mediterranean-breakfast-quinoa/detail.aspx. I usually cut back a little on the honey, and I’ve substituted the honey with agave. Either way, this breakfast is delish!

    ★★★★★

    Reply

  36. Hi! This looks great! How long will this stay fresh in the fridge if I wanted to make some to reheat in the mornings ? Thanks !!

    Reply

  37. Hey Brittany

    First off, your wedding picture (On Facebook) is BEAUTIFUL!!! #HUGSSSSS

    Second, I have NEVER used Quinoa, but that’s going to change. I am a sucked for high-protein diets, and this fits 😉

    Thank you SO MUCH for this delicious twist on the good-old-boring oatmeal 😉 hehe

    I am following you on Pinterest and Facebook now!

    Love and BEST wishes
    Kitto

    ★

    Reply

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