How To Make Cinnamon Toast Breakfast Quinoa
Whip up this easy cinnamon toast breakfast quinoa made with toasted pecans and coconut oil, sweetened with a dash of maple syrup.
Serves:
Ingredients
For Breakfast Quinoa:
- 2tbspraw pecans,heaping, chopped
- 1½tspcoconut oil
- ½tspground cinnamon,plus more for sprinkling on top
- pinch of salt
- 1cupquinoa,pre-cooked, chilled or warm from cooking
- 1tbspmaple syrup,more if desired
For Toppings And Optional Accompaniments:
- 1tbspdried cherries,or dried cranberries, chopped
- seeds,hemp, chia, or flax seeds, optional, for serving
- milk,or yogurt of choice, optional, for serving
Instructions
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First, toast the pecans before adding the remaining ingredients.
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Warm the pecans in a small saucepan (use a larger saucepan if making multiple servings) over medium heat for about 4 to 6 minutes, shimmying the pan often, until the pecans smell fragrant and toasty.
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Add the coconut oil, cinnamon, and salt to the pot. While stirring constantly, cook for about 15 seconds until the cinnamon is fragrant.
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Add the quinoa to the pot and stir to combine. Cook, while stirring constantly, just until the quinoa is warmed through, about 1 minute or so. Remove the pan from heat and stir in the maple syrup.
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Transfer the mixture to a bowl and top with dried fruit and a hefty sprinkle of hemp seeds, if using.
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Top with a light sprinkle of cinnamon. Serve promptly, with additional maple syrup and milk or yogurt on the side, if desired.
Nutrition
- Calories: 857.81kcal
- Fat: 26.08g
- Saturated Fat: 7.82g
- Monounsaturated Fat: 8.21g
- Polyunsaturated Fat: 8.42g
- Carbohydrates: 133.29g
- Fiber: 14.03g
- Sugar: 19.33g
- Protein: 25.32g
- Sodium: 159.69mg
- Calcium: 125.88mg
- Potassium: 1093.47mg
- Iron: 8.28mg
- Vitamin A: 16.37µg
- Vitamin C: 2.12mg
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