We’re sweetening things up with these Cinnamon Quinoa Breakfast Bowls! Flavored with cinnamon and almond milk, this quinoa is also drizzled with a coconut sugar/vanilla glaze for an out-of-this-world way to start your day! {Vegan + Gluten-Free}
These Cinnamon Quinoa Breakfast Bowls are the product of a friend’s suggestion for a new way to enjoy quinoa and a recipe I saw online. And, Spiriteds, the final result is so heartening. This sweet cinnamon quinoa recipe is like one big warm hug.
Honestly, I had never thought about eating quinoa with cinnamon or sweets. But when I shared on Instagram stories some creative ways to enjoy quinoa, my friend, Ann, said she liked to eat it with fruit, coconut milk, and honey.
Well, that sounded good.
Then I happened upon Oh Sweet Basil’s Lightened Up Cinnamon Roll Oatmeal, and I thought, could this be the combination I never knew I was searching for???? Yes, in fact, it totally was.
So now we have quinoa mixed with almond milk, cinnamon, and agave nectar. You can sub whatever sweetener you like, if you don’t have agave nectar on hand, or you don’t use it in your cooking. Then we’re taking this gluten-free breakfast recipe up a notch and drizzling that deliciousness with a vanilla coconut sugar glaze. And, honestly, the result is enough to make a morning person out of me!
It’s warm and comforting and tasty! Admittedly, while I often like quinoa as a straight-up leftover, and I make it in several meal prep-friendly recipes, this time I really like Cinnamon Quinoa Breakfast Bowls straight out of the saucepan. And I like to adjust the sweetness if I’m in the mood for something super-sweet or slightly more neutral. You do you!
Are you ready to spice up some quinoa of your own? Then grab a saucepan and let’s get our sweet on!
Cinnamon Quinoa Breakfast Bowls ingredients
Below are the ingredients to make your own Cinnamon Quinoa Breakfast Bowls!
For the breakfast bowl:
- Quinoa. I select an unflavored quinoa that calls for a 1:2 ration of quinoa to liquid.
- Almond milk. I gravitate to unsweetened almond milk, however you can use whatever milk alternative you like.
- Cinnamon. I add about 1/2 teaspoon, but you can adjust up or down, depending on your preference.
- Sweetener. Let’s talk about this because the options are endless. If you want a vegan-friendly sweetener, then agave nectar and 100% pure maple syrup are great choices. If you don’t need a vegan-specific option, then you can also try 100% pure honey.
For the drizzle:
- Coconut oil or allergen-friendly buttery spread. Coconut oil would work well here. For a richer flavor, you can also use a vegan-friendly, gluten-free buttery spread. I like Earth Balance. It comes in tub and stick form. I use the tub version because it is marked gluten-free.
- Coconut sugar. This sweetener has a brown sugar-like flavor that is incredible in this recipe!
- Vanilla. The proverbial cherry on top for this recipe, a splash of vanilla rounds out the flavor and seals the deal.
How to make your own Cinnamon Quinoa Breakfast Bowls
Instructions may vary for how to make your quinoa, depending on the brand you select. But I typically use quinoa that uses one part quinoa to two parts liquid. The totally cooking time is usually about 15-20 minutes, and then I’ll let it sit another five minutes so everything can thicken.
- In a small-to-medium saucepan, combine the quinoa, almond milk, cinnamon, and sweetener. Bring ingredients to a boil.
- Once the quinoa is boiling, reduce heat to MEDIUM, cover, and simmer for approximately 15 minutes, or until the liquid has evaporated. Stir periodically during the simmering process so the quinoa cooks evenly and doesn’t stick to the bottom of the pan.
- Remove pan from heat and set aside to let quinoa thicken.
- In a small dish, melt the coconut oil or butter and then stir in the coconut sugar and vanilla.
- Transfer the quinoa to serving bowls, fluff with a fork, and drizzle with the coconut sugar vanilla mixture. Serve warm.
More delicious ways to start your day!
Enjoy this bowl of warm, sweet goodness, friends! And if you are in the mood for more recipes to start your day, then you’ll enjoy these tasty breakfast treats!
Take care of yourselves, be well, and know that I’m glad you’re here! ❤️❤️❤️
Cinnamon Quinoa Breakfast Bowls
We’re sweetening things up with these Cinnamon Quinoa Breakfast Bowls! Flavored with cinnamon and almond milk, this quinoa is then drizzled with a coconut sugar and vanilla glaze for an out-of-this-world-way to start your day! {Vegan + Gluten-Free}
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Yield: 2 cups 1x
- Category: Breakfast
- Method: Stovetop
- Diet: Gluten Free
Ingredients
For the breakfast bowl:
- 1 cup uncooked quinoa
- 2 cups unsweetened almond milk (or other dairy/non-dairy milk of choice)
- 1/2 teaspoon cinnamon
- 1–2 tablespoons agave nectar (vegan), 100% pure honey, or 100% pure maple syrup (vegan)
For the drizzle:
- 1 tablespoon coconut oil or allergen-friendly buttery spread (I like Earth Balance), melted
- 2 tablespoons coconut sugar
- 1/4 teaspoon vanilla
Instructions
- In a small-to-medium saucepan, combine the quinoa, almond milk, cinnamon, and sweetener. Bring ingredients to a boil.
- Once the quinoa is boiling, reduce heat to MEDIUM, cover, and simmer for approximately 15 minutes, or until the liquid has evaporated. Stir periodically during the simmering process so the quinoa cooks evenly and doesn’t stick to the bottom of the pan.
- Remove pan from heat and set aside to let quinoa thicken.
- In a small dish, melt the coconut oil or butter and then stir in the coconut sugar and vanilla.
- Transfer the quinoa to serving bowls, fluff with a fork, and drizzle with the coconut sugar vanilla mixture. Serve warm.
Notes
- Adjust the amount of sweetener used in the quinoa to your liking!
- This quinoa tastes delicious without the drizzle. But sometimes I double the drizzle amount for a super-sweet flavor! This recipe works either way.
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