Cinnamon Toast Breakfast Quinoa
Total Time
10 minutes
Prep Time
3 mins
Cook Time
7 mins
Rating
4.9 out of 5 stars
(115)
Ingredients
1 serving
- Heaping 2 tablespoons chopped raw pecans
- 1 ½ teaspoons coconut oil
- ½ teaspoon ground cinnamon, plus more for sprinkling on top
- Tiny pinch of salt
- 1 cup pre-cooked quinoa (either chilled or warm from cooking—both will work)
- 1 tablespoon maple syrup, more if desired
- 1 tablespoon chopped dried cherries or dried cranberries
- Hemp seeds, chia seeds or flax seeds (optional), for serving
- Milk or yogurt of choice (totally optional), for serving
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Preparation
Step 1
First, toast the pecans before adding the remaining ingredients. To do so, warm the pecans in a small saucepan over medium heat, shimmying the pan often, until the pecans smell fragrant and toasty, about 4 to 6 minutes.
Step 2
Add the coconut oil, cinnamon, and salt to the pot. While stirring constantly, cook until the cinnamon is fragrant, about 15 seconds.
Step 3
Add the quinoa to the pot and stir to combine. Cook, while stirring constantly, just until the quinoa is warmed through, about a minute or so. Remove the pan from heat and stir in the maple syrup.
Step 4
Transfer the mixture to a bowl and top with dried fruit and a hefty sprinkle of hemp seeds, if using. Top with a light sprinkle of cinnamon. Serve promptly, with additional maple syrup and milk or yogurt on the side, if you’d like.
Step 5
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Chef's notes
Recipe adapted from Yum Universe by Heather Crosby.
Change it up:
Try honey instead of maple syrup, use your favorite nuts or seeds, toast unsweetened shredded or flaked coconut with the nuts, top with fresh fruit or instead of dried, add a big dollop of applesauce, etc.
Make it nut free:
Omit the nuts or replace them with pepitas (hulled pumpkin seeds).
How to cook quinoa:
Check out my preferred cooking method here. You’ll need to cook about ⅓ cup dry quinoa with ⅔ cup water to yield 1 cup quinoa, but I recommend making more than that so you have leftovers for tomorrow’s breakfast.
