Description
A warm and comforting Cinnamon Toast Breakfast Quinoa recipe featuring toasted pecans, fragrant cinnamon, and sweet maple syrup, perfect for a nutritious and quick morning meal.
Ingredients
Nutty Cinnamon Base
- 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
Quinoa Mix
- 1 cup pre-cooked quinoa (either chilled or warm)
- 1 tablespoon maple syrup, more if desired
- 1 tablespoon chopped dried cherries or dried cranberries
Optional Toppings
- Hemp seeds, chia seeds or flax seeds, for serving
- Milk or yogurt of choice, for serving
Instructions
- Toast Pecans: Warm the chopped pecans in a small saucepan over medium heat, shaking the pan frequently, until they become fragrant and toasty, about 4 to 6 minutes.
- Add Coconut Oil and Spices: Stir in the coconut oil, ground cinnamon, and a tiny pinch of salt. Continue stirring constantly to cook until the cinnamon releases its aroma, about 15 seconds.
- Warm Quinoa: Add the pre-cooked quinoa to the pan and stir to combine. Cook while stirring constantly until the quinoa is warmed through, about 1 minute. Remove from heat and stir in the maple syrup.
- Serve: Transfer the cinnamon toast quinoa mixture to a bowl. Top with chopped dried cherries or cranberries and a generous sprinkle of hemp seeds, if desired. Finish with an extra dusting of cinnamon. Serve immediately with additional maple syrup and milk or yogurt on the side if preferred.
Notes
- Use pre-cooked quinoa for faster preparation; you can cook quinoa ahead and refrigerate or use warm quinoa directly.
- Adjust maple syrup quantity to your preferred sweetness level.
- Optional seeds add extra texture and nutrition but can be omitted.
- Serve with milk or yogurt to enhance creaminess and protein content.
- Store leftovers covered in the refrigerator and reheat gently on stovetop or microwave.
- Prep Time: 2 minutes
- Cook Time: 8 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
