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Cinnamon Toast Breakfast Quinoa

5 Mins read
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You’re about to discover the best way to power up your mornings! Our cinnamon toast breakfast quinoa is not only delicious, but it’s packed with protein and fiber to keep you feeling full till lunch.

Don’t worry, it’s super easy; you’ll whip it up in no time. Come on, let’s jazz up your breakfast routine. After all, who said healthy can’t be tasty?

Understanding the Benefits of Quinoa

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You mightn’t realize it, but quinoa offers a multitude of health benefits, making it a great choice for your breakfast.

It’s a complete protein, meaning it provides all nine essential amino acids your body can’t produce on its own.

It’s also packed with fiber, keeping you fuller for longer, and helping to regulate your digestive system.

Quinoa’s high magnesium content can help reduce migraines and promote heart health.

It’s loaded with antioxidants that fight harmful free radicals in your body.

Plus, it’s gluten-free, perfect for those with gluten sensitivities.

Gathering Your Ingredients

Now that you’re aware of quinoa’s health benefits, let’s gather the ingredients for your nutritious cinnamon toast breakfast quinoa.

You’ll need:

  • A cup of quinoa
  • Two cups of almond milk
  • A tablespoon of ground cinnamon
  • A pinch of salt
  • Two tablespoons of honey or maple syrup
  • A handful of your favorite nuts or seeds (almonds, walnuts, or chia seeds)
  • A teaspoon of vanilla extract

Step-by-Step Cooking Instructions

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Having gathered your ingredients, let’s delve into the cooking process for your cinnamon toast breakfast quinoa. Start by rinsing one cup of quinoa under cold water.

Next, combine the quinoa and two cups of water in a saucepan. Bring the mixture to a boil, then reduce the heat and let it simmer for about 15 minutes, or until the quinoa is cooked and the water is absorbed.

While the quinoa is cooking, toast your pecans in a dry skillet over medium heat until they’re lightly golden.

Once the quinoa is done, stir in your toasted pecans, a tablespoon of cinnamon, and a splash of vanilla extract.

Sweeten to taste with maple syrup, then top it off with a sprinkle of sea salt.

Enjoy your hearty, flavorful breakfast!

Tips for Perfect Breakfast Quinoa

After mastering the basic recipe, it’s time to delve into some tips and tricks to make your breakfast quinoa even more spectacular.

  • Always rinse your quinoa before cooking to remove any bitterness.
  • Cook it in a mix of water and milk for a creamier texture.
  • You can also toast it in a dry pan for a few minutes before boiling to enhance its nutty flavor.
  • Balance out the sweetness of the cinnamon with a pinch of salt.
  • Experiment with different toppings – try a dollop of Greek yogurt, a sprinkle of nuts, or a drizzle of honey.
  • Remember, quinoa expands significantly when cooked, so don’t overdo it!
  • Finally, store leftover cooked quinoa in an airtight container in the fridge – it’s perfect for quick breakfasts throughout the week.

Exploring Variations and Add-ons

Diving into the world of add-ons and variations, you’ll find there’s no shortage of ways to customize your cinnamon toast breakfast quinoa to your liking. Think about adding a splash of vanilla extract or a pinch of nutmeg for a different flavor profile.

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You could also incorporate fresh fruit like blueberries or strawberries, which won’t only add a sweet tang but also a vibrant color to your dish.

Perhaps you’re a fan of nuts? Sprinkle some walnuts or almonds on top for that extra crunch.

If you want to up the protein, a spoonful of Greek yogurt or a drizzle of almond butter could do the trick.

No matter what you choose, it’s easy to make this breakfast quinoa your own.

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Cinnamon Toast Breakfast Quinoa

You're about to discover the best way to power up your mornings! Our cinnamon toast breakfast quinoa is not only delicious, but it's packed with protein and fiber to keep you feeling full till lunch.
Prep Time 3 minutes
Cook Time 7 minutes


Breakfast quinoa

  • Heaping 2 tablespoons chopped raw pecans
  • 1 ½ teaspoons coconut oil
  • ½ teaspoon ground cinnamon plus more for sprinkling on top
  • Tiny pinch of salt
  • 1 cup pre-cooked quinoa* either chilled or warm from cooking—both will work
  • 1 tablespoon maple syrup more if desired

Toppings and optional accompaniments

  • 1 tablespoon chopped dried cherries or dried cranberries
  • Hemp seeds chia seeds or flax seeds (optional), for serving
  • Milk or yogurt of choice totally optional, for serving


  • First, toast the pecans before we add the remaining ingredients. To do so, warm the pecans in a small saucepan (use a larger saucepan if you are making multiple servings) over medium heat, shimmying the pan often, until the pecans smell fragrant and toasty, about 4 to 6 minutes.
  • Add the coconut oil, cinnamon and salt to the pot. While stirring constantly, cook until the cinnamon is fragrant, about 15 seconds.
  • Add the quinoa to the pot and stir to combine. Cook, while stirring constantly, just until the quinoa is warmed through, about a minute or so. Remove the pan from heat and stir in the maple syrup.
  • Transfer the mixture to a bowl and top with dried fruit and a hefty sprinkle of hemp seeds, if using. Top with a light sprinkle of cinnamon. Serve promptly, with additional maple syrup and milk or yogurt on the side, if you’d like.


Recipe adapted from Yum Universe by Heather Crosby.
CHANGE IT UP: Try honey instead of maple syrup, use your favorite nuts or seeds, toast unsweetened shredded or flaked coconut with the nuts, top with fresh fruit or instead of dried, add a big dollop of applesauce, etc.
MAKE IT NUT FREE: Omit the nuts or replace them with pepitas (hulled pumpkin seeds).
*HOW TO COOK QUINOA: Check out my preferred cooking method here. You’ll need to cook about ⅓ cup dry quinoa with ⅔ cup water to yield 1 cup quinoa, but I recommend making more than that so you have leftovers for tomorrow’s breakfast.

Frequently Asked Questions

Is Cinnamon Toast Breakfast Quinoa Suitable for a Gluten-Free Diet?

Absolutely, you’re in luck! That morning meal you’re considering is perfect for a gluten-free diet. Quinoa naturally doesn’t contain gluten, and the cinnamon toast flavoring won’t introduce any either. Enjoy without worry!

Can I Store Leftover Cinnamon Toast Breakfast Quinoa, and if So, How Long Will It Keep?

Yes, you can store your leftovers. Keep them in an airtight container in the fridge. They’ll stay good for about 5 days. Just reheat before serving, but don’t let them sit out for too long.

Are There Any Potential Allergens in the Cinnamon Toast Breakfast Quinoa Recipe?

You’re asking about possible allergens in the recipe. It might contain nuts, dairy, and gluten, depending on the ingredients used. Always check the recipe thoroughly if you’ve any food allergies or sensitivities.

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Can I Substitute Any Ingredients in the Cinnamon Toast Breakfast Quinoa Recipe to Make It Vegan?

Absolutely, you can make substitutions to veganize your recipe. Swap regular milk with almond or soy milk, and use a plant-based butter instead of regular butter. It’s all about finding what works for you.

Is Cinnamon Toast Breakfast Quinoa Suitable as a Meal for Diabetics?

Sure, it’s suitable for diabetics. Quinoa’s low glycemic index helps regulate blood sugar. However, watch your portion size and the added sweeteners. Opt for natural sweeteners like stevia for a healthier version.


So, you’ve mastered the art of making cinnamon toast breakfast quinoa. It’s a nutritious, delicious spin on your regular breakfast routine.

Don’t forget the endless possibilities to mix it up with different add-ons, keeping it fresh and exciting. Remember, practice makes perfect, so don’t be afraid to tweak the recipe to suit your taste.

Enjoy this power-packed, flavorful breakfast and start your day off on a healthy note!

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About author
Meet Sue Perera, the culinary aficionado behind our captivating recipe hub. An imaginative and talented young woman, Sue has an unwavering passion for all things food – especially those aromatic wonders, cinnamon and thyme. Her deep-seated love for these two unique spices inspired the birth of this website, but don't be fooled – her culinary repertoire extends far beyond these two ingredients.
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