Apple Cinnamon Quinoa Breakfast Bowl
Perfectly cozy, this apple cinnamon quinoa breakfast bowl is a delicious way to start your morning! With coconut milk quinoa, caramelized apples and crunchy pecans, it’s perfect for the fall season. Dairy free, gluten free and vegan.
The air is a changin’. Well, at least a wee bit.
And with cooler days upon us, it means that I am starting to get back in the mood for hot oatmeal in the mornings. I’ve been boycotting it pretty much all summer.
But lately – I can feel the itch. The time is coming. Oatmeal is calling my name.
But for now, I’m starting with a little transition. Ease myself gently back into the wonderful world of oatmeal. Which is where this delicious breakfast bowl comes in.
About This Quinoa Breakfast Bowl
So, let’s discuss.
We have quinoa cooked in a bit of coconut milk to add a touch of creaminess.
We have slightly caramelized apples with cinnamon and nutmeg.
And then we have some chopped pecans and a touch of coconut milk whipped cream.
All combining into one glorious breakfast.
Additional Breakfast Recipes You Might Enjoy:
- Blackberry Coconut Bulgur Breakfast Bowl
- Peanut Butter & Jelly Baked Oatmeal
- Zucchini Bread Steel Cut Oatmeal
- Cranberry Apple Baked Oatmeal
- Strawberries and Cream Steel Cut Oatmeal
- Strawberries and Cream Breakfast Polenta
Did you make this recipe? Rate and review it down below! I’d love to hear from you.
For the quinoa:
- 1 cup uncooked quinoa, rinsed
- 1 cup water
- 1 cup canned coconut milk
For the apples:
- 1 tablespoon olive oil or coconut oil
- 2 medium-large apples, peeled, cored and chopped
- 1 tablespoon coconut sugar (or brown sugar)
- ½ teaspoon ground cinnamon
- pinch of ground nutmeg
- whipped coconut cream
- chopped pecans
- sprinkle of ground cinnamon and/or nutmeg
- drizzle of pure maple syrup, if needed to sweeten
For the quinoa:
- Add the quinoa, water and coconut milk to a medium saucepan. Bring the mixture to a boil, give it a stir, cover, then reduce the heat to medium-low / low and let simmer for about 15 minutes, until the water is absorbed.
- Turn off the heat and let the pan sit covered for 5 minutes, then fluff the quinoa with a fork.
For the apples:
- Meanwhile, set a medium skillet over medium heat. Add in the olive oil. Once hot, add in the apples, sugar, cinnamon and nutmeg. Cook for about 15 to 18 minutes, stirring occasionally, until tender (and caramelized!). Remove from the heat.
- Spoon some of the quinoa into a bowl. Top with some of the apples, whipped coconut cream, pecans and finally a sprinkle of cinnamon and/or nutmeg. If not sweet enough, drizzle with some maple syrup!
I prep all the components on the weekend when I have time and store in separate containers in the fridge. That way all you have to do is assemble and enjoy. I sometimes will add a splash of milk to the quinoa when reheating.
Nutrition Information:Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 357Total Fat: 18gSaturated Fat: 12gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 0mgSodium: 13mgCarbohydrates: 45gFiber: 5gSugar: 12gProtein: 7g
Nutrition data shown is an estimate provided by an online calculator and is for informational purposes only. It should not be considered a substitute for a medical professional’s advice.