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I love starting my mornings with this warm and healthy quinoa oatmeal! I simmer hearty quinoa with nuts, fresh fruit, and my milk of choice to create a creamy, and satisfying quinoa porridge. It is high in fiber and protein, gluten free and I can have it ready in just 30 minutes, the perfect way to start my day.
My quinoa oatmeal recipe is creamy, filling, and so good that I could eat it every morning. I started making it when I wanted something a little different from regular vegan oatmeal, and now my family loves it too. I top it with fresh berries, sliced bananas, and crunchy nuts for the perfect mix of sweet and hearty. So yum!
Most of the time, we are rushing out the door in the morning, which means we usually eat something quick and healthy for breakfast before leaving the house. While our weekday breakfasts tend to be fast, this dish is one of my favorite recipes because it is ready in under 30 minutes, much like my vegan savory oatmeal and my delicious spicy oatmeal.
Mornings are never quiet around here, but that is part of the fun in my opinion. Ha! I make this quinoa oatmeal when I want to start the day with something warm and filling that everyone enjoys. My kids usually wander into the kitchen half-awake asking if breakfast is ready, and I cannot help but smile when the smell of cinnamon and vanilla fills my kitchen. Love it! 🙂
What makes this recipe such a winner in my kitchen is the quinoa. It adds that extra boost of protein and fiber that keeps everyone full through our busy mornings. I love watching it simmer with milk, fruit, and a handful of nuts until it turns perfectly creamy. The soft, nutty texture and sweetness from the bananas and berries mix so nicely with the cinnamon and vanilla. I usually make a big pot, and it reheats great for a few mornings in a row, which makes breakfast so much easier for all of us.
I love how versatile this recipe is. I can switch the toppings based on what I have, and it still tastes amazing every time. My kids always end up arguing over who gets the last berry, and my husband piles his bowl high with extra bananas and nuts. Every time I stir the pot, I think of my mom making oatmeal for us when I was little, her kitchen warm and smelling sweet. Now I get to share that same moment with my own family, I hope you give it a try too.
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🥘 Ingredients
My oatmeal quinoa recipe is made with wholesome ingredients that I always have in my kitchen. Here is what I like to use when I make it for my family.
Milk and water: I cook the quinoa in a mix of milk and water to make it creamy and smooth. I sometimes use almond, oat, or coconut milk, but any kind works well.
Quinoa: I use one cup of rinsed quinoa for this recipe. White quinoa makes the porridge the creamiest, but red, black, or a mix of all three also taste great.
Fruit: I usually top my oatmeal with bananas and fresh berries, but I use whatever fruit I have on hand. Coconut flakes are another tasty option for extra flavor.
Spices: I add cinnamon, nutmeg, and a pinch of salt to make it warm and aromatic. Sometimes I change it up with vanilla, pumpkin pie spice, or a bit of ginger.
Nuts and seeds: I like using walnuts and pecans, but almonds, chia seeds, or pumpkin seeds work too. A spoon of nut butter adds a nice touch and makes it richer.
Sweetener: I use maple syrup or honey for sweetness, depending on what I have. Brown sugar or coconut sugar also work well for a deeper flavor.
🔪 How To Make
Making oatmeal with quinoa for breakfast is so simple and always turns out delicious. Here is how I like to make it at home.
Cook Quinoa: I rinse the quinoa with cold water. Then I combine the milk, water, and rinsed quinoa in a medium saucepan and bring it to a boil over high heat.
Simmer: I reduce the heat to medium-low, cover the saucepan, and let the quinoa simmer for 15 minutes or until most of the liquid is absorbed. Then I turn off the heat and let it stand, covered, for five minutes.
Add Mix-Ins To Quinoa Hot Cereal: I stir in the berries, bananas, nuts, cinnamon, nutmeg, and a little honey or another sweetener if I want.
Serve: I transfer the quinoa oatmeal to bowls, top it with nuts, add extra milk if needed, and drizzle one teaspoon of vegan honey over each serving.
My #1 Secret Tip for making quinoa oatmeal is to always keep the pot covered while it cooks. This helps the quinoa steam properly and turn soft and fluffy. I let it sit for a few extra minutes after the liquid is gone so it finishes cooking in the steam, which makes the texture perfect.
Other Tips To Keep In Mind:
- Rinse the quinoa well: I always rinse the quinoa before cooking to wash away any bitterness. It takes just a minute and makes the taste cleaner and milder.
- Add a pinch of salt early: I sprinkle a little salt at the start to bring out the nutty flavor. It helps the quinoa taste more balanced and not flat.
- Use a mix of milk and water: I cook it with half milk and half water for a creamy texture. Coconut or almond milk adds a nice richness too.
- Stir gently halfway through cooking: I give it a light stir so the grains cook evenly and do not stick to the pot. It helps the texture stay fluffy.
- Cut fruit into smaller pieces: If I’m using larger fruit or berries like strawberries or blackberries, I slice them in half or even into quarters to make them easier to eat.
📖 Variations
I can take this base recipe for quinoa oats and mix it up in a variety of ways. Here are some of my favorite additions and flavor combinations:
Tropical: I add 1/2 cup of chopped mango and pineapple with a spoonful of shredded coconut. A drizzle of maple syrup makes this breakfast taste like a sunny vacation.
Chocolatey: I stir in one tablespoon of cocoa powder and top it with one sliced banana. It tastes rich and sweet, perfect for mornings when I want something fun.
Apple Cinnamon: I mix in one small diced apple, a pinch of cinnamon, and a handful of raisins. The flavor reminds me of a warm apple dessert, only healthier. Ha!
Peanut Butter Crunch: I blend one tablespoon of peanut butter into the quinoa and sprinkle crushed peanuts on top. It turns into a creamy and filling bowl packed with protein.
🍽 Serving Suggestions
On weekends, I like to serve this quinoa oatmeal with my creamy Vegan Smoothie Bowl or a warm Silken Tofu Scramble for extra protein. My husband always sneaks in a side of rosemary roasted potatoes, claiming it balances the sweetness perfectly, and he is probably right. When we are all sitting around the table, the kids like to top their bowls with extra bananas and drizzle a little vegan honey.
On school days, I keep it simple and serve it with a tall glass of Homemade Oat Milk. If we have a lazy Sunday morning, I turn it into a family breakfast spread with some Vegan buttermilk pancakes and let everyone build their own bowl.
🧊 Storage Directions
Refrigeration: I let the quinoa oatmeal cool before placing it in an airtight container and storing it in the fridge. It stays fresh for up to two days, and I always keep the fruit separate so it stays firm and juicy.
Freezing: I do not recommend freezing quinoa oatmeal because it changes the creamy texture once thawed.
Reheating: I reheat it on the stove over low heat with a splash of milk, stirring until smooth and warm. Or I pop it in the microwave for about 30 seconds at a time, stirring between bursts.
❓Recipe FAQs
Yes, always rinse it. I place it in a fine mesh strainer and run cold water over it for about a minute. This washes away the natural coating called saponin that can make it taste slightly bitter. It is such a simple step that makes a big difference in how mild and pleasant the quinoa tastes once it is cooked.
I usually use white quinoa because it cooks up softer and creamier than red or black quinoa, which is just what I want for a warm breakfast bowl. Red and black quinoa are great too, but they stay a bit firmer and have a stronger nutty flavor.
If I want the quinoa oatmeal thicker, I let it simmer a few extra minutes with the lid off so more liquid evaporates. When I want it a little thinner, especially for my kids, I just add a bit more milk or water before serving and stir it until it is smooth again.
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📋 Recipe Card
Quinoa Oatmeal
I love starting my mornings with this warm and healthy quinoa oatmeal! I simmer hearty quinoa with nuts, fresh fruit, and my milk of choice to create a creamy, and satisfying quinoa porridge. It is high in fiber and protein, gluten free and I can have it ready in just 30 minutes, the perfect way to start my day.
Servings: 6 servings
Calories: 275kcal
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Rinse your quinoa with cold water. Combine 1 cup milk, water and quinoa in a medium saucepan. Bring to a boil over high heat.
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Reduce heat to medium-low; cover and simmer 15 minutes or until most of the liquid is absorbed.
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Turn off the heat and let the cooked quinoa stand, covered for 5 minutes.
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Stir in 1 cup of sliced berries, ½ of the banana slices, ½ of the toasted nuts, cinnamon, nutmeg, pinch of salt and 4 tsp honey.
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Transfer to serving bowls and top with a drizzle of honey, milk, berries, banana slices and nuts.
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Enjoy immediately.
- My #1 Secret Tip for making quinoa oatmeal is to always keep the pot covered while it cooks. This helps the quinoa steam properly and turn soft and fluffy. I let it sit for a few extra minutes after the liquid is gone so it finishes cooking in the steam, which makes the texture perfect.
- Rinse the quinoa well: I always rinse the quinoa before cooking to wash away any bitterness. It takes just a minute and makes the taste cleaner and milder.
- Add a pinch of salt early: I sprinkle a little salt at the start to bring out the nutty flavor. It helps the quinoa taste more balanced and not flat.
- Use a mix of milk and water: I cook it with half milk and half water for a creamy texture. Coconut or almond milk adds a nice richness too.
- Stir gently halfway through cooking: I give it a light stir so the grains cook evenly and do not stick to the pot. It helps the texture stay fluffy.
- Cut fruit into smaller pieces: If I’m using larger fruit or berries like strawberries or blackberries, I slice them in half or even into quarters to make them easier to eat.
Calories: 275kcal | Carbohydrates: 42g | Protein: 8g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 3g | Cholesterol: 4mg | Sodium: 42mg | Potassium: 430mg | Fiber: 5g | Sugar: 19g
