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Quinoa Breakfast Bowls with Cinnamon, Banana, Almonds, and Coconut Recipe

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3.8 from 6 reviews

A wholesome and creamy quinoa breakfast bowl that’s easy to prepare in just 15 minutes. This nutritionally balanced recipe uses almond milk and almond butter for richness, and is topped with fresh banana, crunchy almonds, and coconut flakes for texture and flavor—a perfect gluten-free, vegetarian, and low-fat start to your day.

  • Total Time: 17 minutes
  • Yield: 2 servings

Ingredients

Main Ingredients

  • 1/2 cup quinoa (uncooked)
  • 1 1/4 cups Almond Breeze unsweetened almond milk coconutmilk blend
  • 1 teaspoon ground cinnamon
  • 1 tablespoon maple syrup
  • 1 tablespoon almond butter

Toppings

  • 1 banana
  • 1/4 cup sliced almonds
  • 1/4 cup coconut flakes

Instructions

  1. Cook the quinoa: Add the uncooked quinoa and Almond Breeze unsweetened almond milk coconutmilk blend into a small saucepan. Bring the mixture to a boil over medium heat, then reduce the heat to a simmer.
  2. Simmer until creamy: Continue cooking the quinoa for about 15 minutes, stirring occasionally to prevent sticking and ensure even cooking. The quinoa should absorb the liquid and become creamy and tender.
  3. Mix in flavors: Once the quinoa is cooked, stir in the almond butter and maple syrup evenly into the mixture, incorporating the cinnamon as well to add warmth and depth of flavor.
  4. Assemble the bowls: Divide the creamy quinoa mixture between two bowls.
  5. Add toppings: Top each bowl with slices of banana, sliced almonds, and coconut flakes to add texture, natural sweetness, and a nutty crunch.

Notes

  • For a vegan and gluten-free breakfast, this recipe is perfect.
  • Adjust sweetness by modifying maple syrup quantity according to taste.
  • Use any milk alternative if almond milk is unavailable, but it may change flavor slightly.
  • Toast the sliced almonds and coconut flakes lightly for added crunch and flavor.
  • Leftovers can be refrigerated and gently reheated with a splash of almond milk to restore creaminess.
  • Author: Monica
  • Prep Time: 2 minutes
  • Cook Time: 15 minutes
  • Category: Breakfast
  • Method: Stovetop
  • Cuisine: American
  • Diet: Gluten Free

Find it online: https://monicarecipes.com/quinoa-breakfast-bowls-with-cinnamon-banana-almonds-and-coconut-recipe/