Cinnamon Quinoa Breakfast Bowls

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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}



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
  • 12 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


  1. In a small-to-medium saucepan, combine the quinoa, almond milk, cinnamon, and sweetener. Bring ingredients to a boil.
  2. 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.
  3. Remove pan from heat and set aside to let quinoa thicken.
  4. In a small dish, melt the coconut oil or butter and then stir in the coconut sugar and vanilla.
  5. Transfer the quinoa to serving bowls, fluff with a fork, and drizzle with the coconut sugar vanilla mixture. Serve warm.


  • 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.