When I was a little girl, I remember waking up to a bowl of oatmeal on most mornings. With my stomach full and warm, I’d be filled with energy, and ready to take on the day.
While I still enjoy having a bowl of apple cranberry oatmeal or peanut butter and chocolate chip oatmeal every once in a while, I also like trying out other types of grains and seeds.
Quinoa is one of my favorites right now.
I like that it’s a superfood rich in protein, which means that it keeps me fuller much longer than other empty-calorie options (though no one can deny that a freshly fried doughnut is a delicious sweet indulgence!).
This nutritious recipe for quinoa hot “oatmeal” is gluten-free, filled with wholesome ingredients, packed with protein, and is naturally sweetened.
Now that the cooler months are here to stay for quite a while, starting my day with a warm meal is pertinent to combating the cold.
And since this recipe can be made in just 20 minutes, it’s something I eat on a very frequent basis these days.
With just a handful of ingredients required – quinoa, coconut milk, honey, vanilla extract, almonds, and strawberries – I’m sure this will soon become a favorite of yours in the morning!
It’s easy to use this recipe as a base for your desired add-ins. Try a touch of molasses instead of honey for deep sweetness. Add a few dashes of a variety of warming spices like cinnamon, cloves, and nutmeg for that extra fall flavor.
Strawberries not in season? Substitute your favorite fall and winter fruits. Apples would be perfect.
Ready to start your day with this hot breakfast cereal? Go straight to the recipe right now!
The Recipe
| Servings | Prep Time |
| 2 servings | 5 minutes |
| Cook Time |
| 15 minutes |
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This gluten-free, protein-rich quinoa "oatmeal" is quick to make and will give you plenty of energy to start your morning.
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- 1/2 cup dry white quinoa
- 3/4 cup coconut milk plus more if needed
- 1 teaspoon pure vanilla extract
- 2 tablespoons honey
- 1/8 teaspoon salt
- 1/2 cup chopped almonds
- 1/2 cup sliced strawberries
- Rinse the quinoa with water until the water runs clear.
- In a medium skillet over high heat, combine the rinsed quinoa, coconut milk, vanilla, honey, and salt. Mix well.
- Bring to a boil before reducing the heat to low. Let it simmer for 10 minutes, until thick and creamy.
- Add additional coconut milk if the quinoa is too dry. Stir well to incorporate the milk.
- Divide the cooked mixture evenly between two bowls, and top with chopped almonds and sliced strawberries. Serve.
Recipe by Lauren Howard.
Nutritional Information*
Cooking by the Numbers…
Step 1 –Mise en Place
Measure the dry white quinoa, coconut milk, vanilla extract, honey, and salt.
Set out the almonds and strawberries. Chop the almonds and slice the strawberries using a sharp knife and a sturdy cutting board.
Step 2 – Rinse the Quinoa
Make sure to rinse quinoa in a fine mesh strainer or colander with water to remove the natural coating of saponin, which tends to impart a bitter or soapy taste.
It is ready once the water runs clear.
Step 3- Combine and Cook
Combine the rinsed quinoa, coconut milk, vanilla, honey, and salt in a medium skillet over high heat. Bring to a boil.
Once the mixture comes to a boil, reduce the heat to low and allow it to simmer for 10 minutes until it becomes thick and creamy.
If the mixture is too dry, add a drizzle of coconut milk, and mix well until the milk is evenly distributed.
Step 4 – Garnish and Serve
Divide the cooked mixture evenly between two bowls, top with chopped almonds and sliced strawberries, and serve!
A Warm and Comforting Start to Any Day
Now that we’re in fall and the cooler months are here, it’s always a good option to begin the day with something warm and substantial.
In this case, a large bowl of protein-rich quinoa breakfast cereal will definitely give you plenty of energy and warmth to combat the cold!
Be sure to check out all of our other breakfast recipes, to start your day in the most delicious way, after you try our other alternative oatmeal recipes:
- Amaranth Porridge
- Breakfast Quinoa with Blueberries
- Einkorn Porridge with Maple Roasted Blueberries
- Peanut Butter Chocolate Oatmeal
- Breakfast Quinoa with Pumpkin
Have you tried quinoa as a breakfast porridge before? How do you like it? Share your experiences with us in the comments below!
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Photos by Felicia Lim, © Ask the Experts, LLC. ALL RIGHTS RESERVED. See our TOS for more details. With additional writing and editing by Nikki Cervone.
*Nutritional information derived from a database of known generic and branded foods and ingredients and was not compiled by a registered dietitian or submitted for lab testing. It should be viewed as an approximation.
About Felicia Lim
Felicia Lim is a Singaporean who moved to Argentina for love. Based in Buenos Aires, also known as “the Paris of South America,” she fills her days with freelance writing, recipe development, and food photography – three passions that give her endless joy. When she isn’t typing away at her computer, cooking in the kitchen, or shooting in her balcony-studio, you can probably find her curled up on the couch, lost in the pages of a good book.
