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
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.