Cinnamon Apple Breakfast Quinoa: Nourishing and Deliciously Wholesome
Wanna Try Something Different for Breakfast?
So, funny story — I made Cinnamon Apple Breakfast Quinoa for the first time because my oats container was, well, suspiciously empty (thanks kids), and let me tell you, it ended up being a total revelation. You know how some mornings your brain and your stomach seem to agree that the only thing worth getting out of bed for is something cozy and kinda sweet? This is that breakfast. It’s got enough warmth to make your kitchen smell like you’re single-handedly keeping the apple industry afloat, and enough protein to make you actually feel like a grown-up. Some days, that’s enough.
Why You Might Actually Love This (Like I Do)
I make this when I want something a little fancy but can’t be bothered with a mountain of dishes (“woke up late again” club, you feel me?). My family goes a bit wild for this; we all fight for those caramelized apple bits, honestly. (I’ve tried doubling up on apples to avoid drama, but then someone complains about too many apples; can’t win them all!) And if I’m feeling snacky later — spoiler: I usually am — I just eat the leftovers cold right form the fridge. No fancy toppings needed, but maple syrup and I are old pals.
What You’ll Need (and What I Use When I’m Out of Stuff)
- 1 cup quinoa (I use white, but red looks cool. I once used half couscous by accident — not quite the same, but it worked out?)
- 2 cups water or unsweetened almond milk (regular milk…or oat milk, or I just use water if I’m feeling cheap)
- 2 medium apples — any will do; Granny Smith is good for tang. My grandma swore by Fuji but, honestly, whatever’s in the crisper drawer
- 1 tsp ground cinnamon (eh, sometimes I use more…)
- 2 tbsp maple syrup (or honey, or even brown sugar in a pinch — I don’t judge)
- Pinch of salt — don’t skip it, even if you think “eh, it’s breakfast”
- Optional: a handful of chopped nuts (pecans, walnuts — or just leave them out, I forget half the time)
- Optional: 1/4 tsp vanilla extract (or leave it, if you can’t be bothered to measure)
How I Actually Make It (Sometimes With One Eye On The Weather)
- Rinse that quinoa — seriously, don’t skip this. It gets rid of that weird, soapy taste. Just stick it in a fine mesh strainer (or, if you don’t have one, a regular sieve works. Mostly. Might lose a few grains — it’s like quinoa confetti).
- In a medium saucepan, toss in the quinoa, water or milk, cinnamon, and salt. Bring it up to a boil. I usually wander off at this point, then dash back because it’s boiling over — try not to do that part.
- Stir, reduce the heat to low, and cover. Cook for about 15 minutes, until most of the liquid’s gone and it looks…fluffy. (This is where I sneak a taste. If it’s still crunchy, give it 2–3 more mins.)
- Meanwhile, chop the apples into bites. No need to peel them unless you really want to. Actually, I like the color it adds. Toss apples into a nonstick fry pan with a splash of water or a smidge of oil. Cook 4–5 mins, stirring now and then, until they’re soft and smell like you could eat them on their own…because you can.
- Stir the apples, maple syrup, vanilla, and nuts into the cooked quinoa. Lid back on; let it sit for 2-3 minutes to soak up all those good flavors. (Sometimes I get distracted and leave it longer — it hasn’t hurt yet.)
- Spoon into bowls, top with extra nuts, a splash more maple syrup, or a dust of cinnamon if you want to show off. Or just eat it straight from the pot, no shame.
Trial-and-Error Notes (The Good, The Bad, The Soggy)
- I used steel cut oats once instead of quinoa; pretty chewy, but hey — edible.
- Don’t try this with red delicious apples. They seem to dissolve into sad apple mush. Maybe it’s just my luck?
- If you forget the salt, everything’s a bit flat. Like, existentially.
If You’re Tempted to Mix it Up: Variations I’ve Tried
- Pear instead of apples was surprisingly good — don’t use the mealy kind though.
- Add a handful of frozen berries right at the end for extra color (my daughter calls it my “confetti porridge”)
- Tried “pumpkin spice” mix — ended up…fine, but kind of overpowering.
What You Need (Or What You Can Scrape By Without)
- Medium saucepan (I mean, technically you could use a small Dutch oven, but then I advise recruiting help for cleaning)
- Frying pan for apples—but if you only have the saucepan, just scoop out the quinoa real quick and use the same one. It’s just more dishes if you don’t, that’s all!
- Fine-mesh strainer (or a little luck and a regular sieve…)
How to Store It (If You Actually Have Leftovers)
Tuck leftovers in a sealed container in the fridge; lasts 2, maybe 3 days tops—but honestly, in my house it never outlasts breakfast. It thickens up overnight, so you might want to stir in a splash of milk to loosen it. I actually think it tastes better the next day, but don’t quote me (or do?).
How We Eat It Around Here: Serving Suggestions
We go full autumn-vibes and top it with a dollop of Greek yogurt and just a sprinkle of toasted almonds. On cold mornings (which, let’s face it, is most mornings here), I reheat a little bowl and eat it while watching the rain pelt the window. But it’s also fine cold, straightie from the fridge, no judgment (on Mondays I don’t even bother with toppings — I just need fuel!).
From My Kitchen Fails: Pro Tips
- Don’t rush the quinoa; I once half-cooked it and pretended it was “al dente.” Didn’t fool anyone, including me.
- Letting the apples sit for a couple minutes in the pan mellows their flavor—it’s a small thing, but it matters, trust me.
Some Real Questions I’ve Been Asked (Really!)
- “Can I make this ahead?” — Totally, but it thickens up. Just stir in more milk when rewarming, you’ll fix it right up.
- “Is the quinoa taste really strong?” — Not as much as you’d think. The cinnamon and apples take over, honestly.
- “Could I use pears or peaches instead?” — Yep! I’ve done pears (softer ones work better). Peaches once, but it was kinda messy. Tasty messy, though.
- “Do I really have to rinse quinoa?” — Short answer: ideally yes. But… if you skip sometimes, I won’t rat you out.
- “What if I have leftovers and want to freeze it?” — You could, but I find the apples get a bit mushy. Still fine for a quick brekkie, but not Instagram-worthy (not that I care much, but still).
- “Are there other easy breakfasts you like?” — Oh absolutely! If you’re looking for variety, I swear by the overnight oats form Minimalist Baker, or for something on the savory side, Smitten Kitchen has a killer breakfast bowl here.
Bit of a tangent, but last winter, when our power went out for a day, I actually made some version of this on the woodstove — didn’t mind the smoky undertones at all (though my youngest said it tasted like a campfire, which, to be fair, it kinda did). Just goes to show: sometimes breakfast just has to be flexible. Like us, on Mondays.
Ingredients
- 1 cup uncooked quinoa, rinsed
- 2 cups unsweetened almond milk (or milk of choice)
- 2 medium apples, diced
- 2 tablespoons pure maple syrup
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1 teaspoon vanilla extract
- Pinch of salt
- 1/4 cup chopped walnuts or pecans (optional)
Instructions
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1Rinse the quinoa thoroughly under cold water and drain well.
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2In a medium saucepan, combine quinoa, almond milk, and a pinch of salt. Bring to a gentle boil over medium heat.
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3Reduce heat to low, cover, and simmer for 15 minutes, or until quinoa is tender and most of the liquid is absorbed.
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4Stir in diced apples, maple syrup, cinnamon, nutmeg, and vanilla extract. Cook uncovered for an additional 5 minutes, stirring occasionally, until apples are just tender.
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5Remove from heat. Serve warm, topped with chopped walnuts or pecans 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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