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.
First, toast the pecans before adding the remaining ingredients.
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.
Add the coconut oil, cinnamon, and salt to the pot. While stirring constantly, cook for about 15 seconds until the cinnamon is fragrant.
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.
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 desired.
- 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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