Have quinoa for breakfast with this easy cinnamon quinoa breakfast bowl. It’s vegan, gluten-free and the quinoa packs in a good amount of protein. 

I love adding quinoa to savory dishes (this Greek quinoa salad is one of my faves), but lately I’ve been experimenting with having it for breakfast as well. In the past I’ve made a quinoa parfait and this fruity quinoa, but more recently I’ve been trying my hand at making quinoa as a hot breakfast option to replace my go-to bowl of oatmeal.

Bowl of cinnamon breakfast quinoa, topped with raisins, chia seeds, peanut butter, and banana slices. A gold spoon and jar of coffee are to the side.

Quinoa for Breakfast

Today I whipped up this cinnamon raisin quinoa breakfast bowl and it turned out to be quite delicious — almost as good as a cinnamon raisin oatmeal cookie… almost.

And this quinoa breakfast recipe is the perfect way to switch up your normal routine of having oatmeal, overnight oats or cold cereal for breakfast and gives you an added boost of protein to get through your morning! I hope you love this breakfast recipe as much as I do.

Bowl of cinnamon breakfast quinoa, topped with raisins, chia seeds, peanut butter, and banana slices.

Is Quinoa Better Than Oatmeal?

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 wouldn’t necessarily say it’s “better” than oatmeal because I think both grains are great! If I *had* to tell you what to eat, I’d tell you to eat a healthy mix of both.

Bowl of cinnamon breakfast quinoa, topped with raisins, chia seeds, peanut butter, and banana slices. A glass of iced coffee is beside the bowl.

Ingredients in This Quinoa Breakfast Bowl

  • milk – I prefer unsweetened almond milk, but coconut milk or oat milk would also be delicious and regular cow’s milk works too
  • quinoa – dry, uncooked quinoa that has been rinsed
  • cinnamon and vanilla
  • chia seeds – ground flaxseed works great too
  • raisins – I like the cinnamon raisin combo, but any dried fruit will work
  • nut butter – either almond or peanut butter is delicious, but if you can’t do nuts sunflower seed butter works too

Bowl of cinnamon breakfast quinoa, topped with raisins, chia seeds, peanut butter, and banana slices. A teaspoon of cinnamon, a gold spoon, and a glass of iced coffee are beside the bowl.

How to Make a Healthy Quinoa Breakfast

First things first, always make sure you rinse your quinoa before cooking. Most store-bought quinoa will have a coating that needs to be rinsed off… or you’ll be left with a bitter breakfast. No thanks!

Place your milk and quinoa in a small saucepan and bring to a boil. Add in the cinnamon and vanilla, stir to combine. Reduce to a simmer and cook for 15 minutes or until all liquid is absorbed. Don’t set it and forget it! I’ve found, this dish has the tendency to boil over so keep your eye on the pot and stir often.

When all of the liquid is absorbed, place a portion of the cooked quinoa into a bowl, drizzle with maple syrup and top with chia seeds, raisins and nut butter. Feel free to customize the toppings! This breakfast bowl would also be delicious with fresh fruit, hemp seeds, shredded coconut, toasted pecans… the options are endless.

More Delicious Quinoa Recipes to Try:

If you make this warm cinnamon quinoa breakfast, please be sure to leave a comment and star rating below. Your feedback is super helpful for the EBF team and other readers who are thinking about making the recipe. 


Cinnamon Quinoa Breakfast Bowl

  • Author: Brittany Mullins
  • Prep Time: 5 minutes
  • Cook Time: 15 minutes
  • Total Time: 20 minutes
  • Yield: 2
  • Diet: Gluten Free


Have quinoa for breakfast with this easy cinnamon quinoa breakfast bowl. It’s vegan, gluten-free and the quinoa packs in a good amount of protein. 


  • 1 cup unsweetened vanilla almond milk
  • 1/2 cup uncooked quinoa
  • 1 teaspoon cinnamon
  • 1/2 teaspoon vanilla
  • 1/2 Tablespoon chia seeds (or ground flaxseed)
  • 2 Tablespoons raisins
  • 1 Tablespoon peanut or almond butter
  • maple syrup + banana slices for topping (optional)


  1. Rinse quinoa and drain.
  2. Place milk and rinsed quinoa into a small saucepan 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.

  • Category: Breakfast
  • Method: Stove Top
  • Cuisine: American


  • Serving Size: 1/2 recipe without toppings
  • Calories: 170
  • Sugar: 6g
  • Sodium: 95mg
  • Fat: 7g
  • Saturated Fat: 1g
  • Unsaturated Fat: 4g
  • Trans Fat: 0g
  • Carbohydrates: 23g
  • Fiber: 5g
  • Protein: 4g
  • Cholesterol: 0mg

Keywords: breakfast quinoa

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  1. Loved this as a switch up to oats for breakfast and it kept me totally satisfied until lunch!! And can you ever go wrong with nut butter + banana?!

  2. This looks really good to me. But…I’m wondering if you could use already cooked quinoa in this recipe. I have some leftover quinoa from another dish I made a couple of days ago.

    • Hey Becky – Yes, that would work just fine but you’ll probably need less liquid since the uncooked quinoa won’t be absorbing it. And you’ll want to use more quinoa because 1/2 cup uncooked quinoa is about 1 1/2 cups cooked.

  3. Love the inspirig recipes. Thank you. I need to try to get more protein into my diet as my hair is falling out and I’m off meat and have been for a few months now. Thanks

  4. I am wondering what a “good amount of protein is”. My nutritionist indicated that I need to get at lease 25 – 30 grams of protein at each meal. Your nutrution facts indicate this has 4 grams of protein. That does not seem like a “good amount” to me. Its not high protein in the least.

  5. 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 !!

  6. 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!

  7. 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. 😉

  8. 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.

  9. 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 🙂

  10. 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!

  11. 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 🙂

  12. 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!

  13. 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

  14. 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!

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