This Cinnamon Apple Breakfast Quinoa is a warm and comforting way to start your day, blending tender apples and cozy cinnamon into a hearty quinoa bowl. It’s a simple, satisfying breakfast that feels like a hug in a bowl.
I’ll never forget the autumn morning my sister, Jennifer, spontaneously created this dish. The whole house filled with the warm scent of simmering apples and cinnamon. That first bite was pure comfort, a simple, loving twist on breakfast that has warmed our family’s mornings ever since.
What Makes This Breakfast So Special?
- Versatile Cooking Methods: This recipe can be made on the stovetop for a traditional, creamy texture or in an Instant Pot for a quick and easy breakfast.
- Meal-Prep Friendly: Cook a batch at the beginning of the week for a healthy breakfast that’s ready in minutes.
- Naturally Sweetened: The sweetness comes from the apples and a touch of optional maple syrup, making it a wholesome choice.
- Customizable: Easily adaptable with your favorite toppings like nuts, seeds, or extra fruit.
- Nutrient-Packed: Quinoa provides a great source of protein and fiber to keep you feeling full and energized all morning.
Gathering Your Ingredients
- 1 cup uncooked quinoa, rinsed
- 2 cups unsweetened almond milk (or any milk of choice)
- 1 apple, peeled and diced
- 1 tablespoon maple syrup or honey (optional)
- 1 teaspoon cinnamon
- ¼ teaspoon nutmeg
- 1 teaspoon vanilla extract
- Pinch of salt
For Topping:
- ½ apple, diced or sautéed
- Extra cinnamon or maple syrup
- Chopped nuts or chia seeds (optional)
My Trusted Kitchen Helpers
Medium Saucepan
A good saucepan is essential for slowly simmering the quinoa on the stovetop until it’s perfectly creamy.
Instant Pot
For busy mornings, the Instant Pot is my go-to for a quick, hands-off breakfast.
Creating Your Perfect Bowl, Step-by-Step
One: Simmering to Creamy Perfection
For the stovetop method, bring the almond milk and rinsed quinoa to a boil in a medium saucepan. Reduce the heat and let it simmer for 12–15 minutes, stirring once in a while. I find that keeping the lid slightly ajar prevents it from boiling over.
Two: Stirring in the Flavors of Fall
Stir in the diced apple, cinnamon, nutmeg, vanilla, salt, and maple syrup if you’re using it. Continue to cook for another 5 minutes. You’ll know it’s ready when the apples are tender and the quinoa breakfast bowl looks wonderfully creamy.
Three: Serving with a Loving Touch
Spoon your delicious Apple Breakfast into bowls. Top with the extra apples, a little more cinnamon, or a drizzle of maple syrup. For some extra crunch, I love adding a sprinkle of chopped walnuts or chia seeds.
For Busy Mornings: The Instant Pot Way
Simply add the quinoa, almond milk, diced apple, cinnamon, nutmeg, vanilla, salt, and sweetener to your Instant Pot. It’s a true one-pot wonder.
Let the Pot Work Its Magic
Lock the lid and set it to cook on High Pressure for just 1 minute. Let the pressure release naturally for 10 minutes before opening. Give it a good stir to combine all the flavors.
Ready in a Flash
Serve this warm and comforting Cinnamon Breakfast bowl with any of your favorite toppings.
A Gentle Note on Nutrition
Please note that the nutritional information provided is an estimate and can vary based on the specific ingredients and quantities used.
For a Lighter Touch
- Less is More: Omit the maple syrup or honey. The apples provide a lovely natural sweetness on their own.
- A Boost of Goodness: Stir in a tablespoon of ground flaxseed or chia seeds during the last few minutes of cooking for added fiber and omega-3s.
- Keep the Skin On: Instead of peeling the apple, leave the skin on for extra nutrients and fiber.
Ideas for Serving and Sharing
- Breakfast Parfait: Layer the prepared quinoa with scoops of Greek yogurt and fresh berries for a beautiful and satisfying parfait.
- A Creamy Swirl: A spoonful of almond or peanut butter swirled in while the quinoa is still warm adds a delicious creaminess and extra protein.
- A Touch of Contrast: Serve a warm scoop of the apple cinnamon quinoa alongside a small bowl of crisp, cold apple slices for a delightful contrast in temperatures and textures.
A Little Advice from My Kitchen
- Always Rinse Your Quinoa: Rinsing quinoa removes its natural coating, called saponin, which can give it a bitter or soapy taste. Don’t skip this simple step for the best flavor.
- Watch for Mushiness: Quinoa can become mushy if cooked for too long. Keep an eye on it and remove it from the heat once the liquid is absorbed and the quinoa is tender.
- Give it a Stir: Especially on the stovetop, it’s important to stir occasionally to prevent the quinoa from sticking to the bottom of the pan and ensure it cooks evenly.
Keeping it Fresh for Later
Leftovers can be stored in an airtight container in the refrigerator for up to 4 days. To reheat, simply add a splash of milk to restore its creamy texture and warm it in the microwave or on the stovetop.
From My Kitchen to Yours
I hope this Cinnamon Apple Breakfast Quinoa brings as much warmth and comfort to your mornings as it does to mine. It’s more than just a recipe; it’s a little piece of my family’s story that I’m so happy to share with you. I hope you create your own wonderful memories with it.
Just in Case You’re Wondering…
Can I use a different kind of milk?
Absolutely! While I love the creaminess of almond milk, you can use any dairy or non-dairy milk you prefer, such as coconut, soy, or regular cow’s milk.
What if my quinoa is already cooked?
Yes, you can. Simply warm the cooked quinoa with the milk and other ingredients in a saucepan over medium heat until the apples are soft and everything is heated through. You may need to adjust the amount of milk.
Which apples work best?
I prefer using a firm, sweet apple like Fuji, Gala, or Honeycrisp, as they hold their shape well when cooked and provide a lovely natural sweetness to the quinoa breakfast bowl.
Print
Cinnamon Apple Breakfast Quinoa
- Total Time: 25 minutes
- Yield: 2 servings 1x
- Diet: Vegetarian
Description
This Cinnamon Apple Breakfast Quinoa is a warm, comforting start to your morning, blending tender apples and cozy cinnamon into a hearty, nourishing quinoa bowl.
Ingredients
- 1 cup uncooked quinoa, rinsed
- 2 cups unsweetened almond milk (or any milk of choice)
- 1 apple, peeled and diced
- 1 tablespoon maple syrup or honey (optional)
- 1 teaspoon cinnamon
- ¼ teaspoon nutmeg
- 1 teaspoon vanilla extract
- Pinch of salt
- For Topping:
- ½ apple, diced or sautéed
- Extra cinnamon or maple syrup
- Chopped nuts or chia seeds (optional)
Instructions
- In a medium saucepan, bring almond milk and rinsed quinoa to a boil. Reduce heat and simmer for 12–15 minutes, stirring occasionally until creamy.
- Stir in diced apple, cinnamon, nutmeg, vanilla, salt, and optional maple syrup. Cook for another 5 minutes until apples are tender.
- Spoon into bowls and top with extra apples, cinnamon, maple syrup, or chopped nuts.
- For the Instant Pot: Add all ingredients to the pot, cook on High Pressure for 1 minute, and let pressure release naturally for 10 minutes. Stir well and serve warm.
- Store leftovers in an airtight container in the fridge for up to 4 days. Reheat with a splash of milk.
Notes
Use firm apples like Fuji or Honeycrisp for the best texture. Rinse quinoa to remove bitterness and avoid overcooking to keep it fluffy.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Stovetop or Instant Pot
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 310
- Sugar: 12g
- Sodium: 120mg
- Fat: 6g
- Saturated Fat: 0.5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 5g
- Protein: 10g
- Cholesterol: 0mg
Keywords: cinnamon apple breakfast quinoa, healthy breakfast, quinoa bowl, cinnamon apple quinoa