Cinnamon Apple Breakfast Quinoa
Let Me Tell You About the First Time I Made This
You ever have those mornings when you wake up, stare into the fridge, and think, “Oatmeal again?” Same. That’s how I stumbled into this Cinnamon Apple Breakfast Quinoa thing. Honestly, I thought I was being clever, using up some leftover quinoa from dinner—I figured, “How bad can apples, cinnamon, and sweet stuff be?” (Short answer: Pretty fab.) My kid declared, very loudly, that they’re “never going back to boring cereal,” which probably means we’ll run out of apples by Thursday.
I did accidentally make it a little too dry the first time (lesson learned!), so don’t skimp on the milk. Also—totally unrelated side note—why do apples always roll off the counter exactly when your hands are the stickiest? Happens every single time.
Why I Keep Coming Back to This (and Maybe You Will Too)
I make this when it’s cold and I’m craving something that’s cozy but not just another bowl of porridge (I love oats, but you know, variety). My family goes a bit bonkers for the cinnamon-apple smell—it floats out into the hallway and suddenly every door opens. Plus, it’s quick-ish. Not “instant” fast, but I think the little bit of extra time pays you back in gold.
Oh, and if you ever tried reheating mushy oatmeal in the microwave… trust me, this holds up much better. I mean, it’s not magic, but it doesn’t glue itself to the bowl quite like the other stuff.
Here’s What You’ll Need (Or Sorta Need)
- 1 cup cooked quinoa (sometimes I use tri-color, sometimes plain white—no one ever notices)
- 1 large apple (Granny Smith, but my grandma used to swear by Pink Lady—any will do, really)
- 3/4 cup milk (I’ve used oat milk, almond, even half water, half whole milk in a pinch; it all works)
- 1 tbsp brown sugar (or maple syrup if you want a little earthy vibe—honey’s good too though it gets a bit sticky)
- 1 tsp ground cinnamon (more if you’re as obsessed as I am)
- Pinch of salt (seriously, don’t skip it—it does magic)
- Optional: handful of toasted walnuts or pecans (I forget these half the time but they’re super good)
- Optional: a splash of vanilla extract (makes things smell like you really tried!)
How I Actually Make This (Not Always By the Book)
- Start with a saucepan—not too small, trust me on this, or it bubbles over. Dump in your cooked quinoa, milk, cinnamon, brown sugar (or whatever sweetener you’ve got), that pinch of salt, and vanilla if you’re feeling wild.
- Heat it gently on medium. Give it a stir every so often, or whenever you remember—mine sometimes sticks if I wander off. Don’t wander off during this bit.
- Meanwhile, chop your apple into little cubes. If you want it soft, toss it straight into the pan now. If you want a bit more bite, wait until things are simmering along. Sometimes I just do half and half. (This is usually when I sneak a taste, even though it’s hot—be careful!)
- Let everything bubble gently for about 5-8 minutes, until the apple is soft-ish and the milk’s mostly absorbed. Don’t be alarmed if it looks a little gloopy. That’s totally normal.
- Time for toppings: toss on some nuts if you’re into that, and maybe a little more cinnamon or even a blob of yogurt, but that’s just me being fancy.
- Spoon into bowls. Try not to burn your tongue, which, if you’re anything like me, happens pretty much every time.
Stuff I Learned the Hard Way (aka Notes)
- Don’t use raw quinoa. Nope, don’t do it. (I once did, thinking it’d all cook together—nope, just crunchy chaos.)
- Milk matters. If you go plant-based, almond seems to be the most neutral. Oat milk is extra creamy, but…sometimes it gets too thick. Up to you.
- Adding the apple earlier or later totally changes the vibe. Softer if early, more texture and tang if later. I probably overthink this.
Tweaks & Experiments—Some That Worked, Some Not So Much
- Tried pears once—turned out weirdly sweet, not my thing, but maybe you’d like it.
- Coconut milk and a dash of cardamom gives a whole South Asian twist. Unexpected but nice.
- Double-the-cinnamon: one time I was heavy-handed and everyone loved it, but I confess, my kitchen smelled like a candle shop for hours.
- Once subbed raisins for half the apple—eh, it’s okay, but not as bright tasting. Maybe golden sultanas?
Do You Need Fancy Gear? Not Really
You really just need a pot and a knife—no need for anything too flash. If you don’t have a sharp knife (who keeps those things sharp anyway?), just use a veggie peeler for the apple and chop with whatever isn’t totally blunt. And, if you don’t have a saucepan big enough, just halve the recipe or use a deeper skillet. Don’t overthink the gear, it’s more forgiving than my uncle’s jokes at the dinner table.
How to Store—If There’s Any Left (Spoiler: Usually Not)
Okay, technically, this keeps in the fridge in an airtight thingy for about two days. But honestly, in my house, someone always finds and eats the leftovers before I remember to. It does thicken as it chills, so a splash of milk before reheating helps. I think it tastes even better the next morning—things just soak in, ya know?
How We Serve It (aka The Early Morning Ritual)
I like it hot with a bit of cold Greek yogurt on top (no idea why—it just works). One of my kids likes extra brown sugar. Sometimes we even pretend it’s dessert and sneak a few chocolate chips in there, which, actually, is wild but not strictly breakfasty (no judgment, right?).
Stuff I Should’ve Realized Sooner (Pro Tips)
- Don’t rush the simmer step; I once tried cranking up the heat to finish faster—bad call, the stuff scorched to the pan and I had to soak it overnight.
- Oh, also, stirring every few minutes keeps the quinoa from turning into a gluey lump (which, weirdly, my cousin actually prefers?). Your mileage may vary.
- If it gets too thick, just add more milk. No need to panic!
FAQ—Yes, People Have Actually Asked Me These Things
- Do you HAVE to cook the quinoa first? Totally yes, unless you want crunch and sadness for breakfast. Actually, cook it bright and fluffy first, then keep extra on hand.
- Can I make this with another grain? I tried millet once—not bad, but kinda “earthy”. Rice might work, though it’s a bit stodgy. Stick to quinoa if possible.
- Is it sweet enough for kids (or fussy adults)? Well, depends on your apples and your sweet tooth. Use more brown sugar if you want. My partner always adds a giant drizzle of honey, which I pretend not to notice.
- Freezer friendly? Eh, not really—it can go a bit weird after thawing. Better fresh, or cold from the fridge the next day if you ask me!
- Gluten-free? Yep—unless you add something weird, it’s all gluten free.
And that’s it. Maybe not the fanciest breakfast on the block, but around here, Cinnamon Apple Breakfast Quinoa is a ticket to the warm-and-fuzzies every single time—assuming you can keep the apples from rolling away…
Ingredients
- 1 cup quinoa, rinsed
- 2 cups unsweetened almond milk (or milk of choice)
- 2 medium apples, diced
- 1 tablespoon coconut oil
- 1 1/2 teaspoons ground cinnamon
- 2 tablespoons maple syrup
- 1/4 teaspoon sea salt
- 1/4 cup chopped walnuts or pecans (optional)
- 1 teaspoon vanilla extract
Instructions
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1In a medium saucepan, add quinoa and almond milk. Bring to a boil over medium-high heat, then reduce to a simmer. Cover and cook for 15 minutes until the quinoa is tender and most of the liquid is absorbed.
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2While the quinoa cooks, heat coconut oil in a skillet over medium heat. Add diced apples and 1 teaspoon cinnamon. Sauté for 4-5 minutes until apples have softened.
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3Once the quinoa is cooked, remove from heat. Stir in maple syrup, vanilla extract, remaining cinnamon, and sea salt.
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4Gently fold in the sautéed apples and, if using, chopped walnuts or pecans.
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5Divide into bowls and serve warm. Add an extra drizzle of maple syrup or a sprinkle of cinnamon, if desired.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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