I’ve been on a sweet breakfast kick lately. Typically, I always go for the savory option, but as of late, the sweet stuff is calling my name. While you may be used to quinoa as a savory ingredient, today I want to show you its other side with this delicious Cinnamon Sunbutter Quinoa Breakfast Bowl.
Why quinoa instead of oatmeal? Well, let’s go through the benefits of quinoa. Quinoa is gluten-free, high in protein, and one of the few plant foods that contain sufficient amounts of all nine essential amino acids. It’s high in fiber, magnesium, B vitamins, iron, potassium, calcium, phosphorus, vitamin E and various beneficial antioxidants. Oatmeal doesn’t quite pack the same punch.
In addition to being nutrient-dense, this breakfast bowl is also naturally sweetened with maple syrup and coconut sugar. Dried cranberries, pumpkin seeds, coconut flakes and hemp hearts make the perfect toppings, and Sunbutter gives it that perfectly savory creaminess you crave.
1 pot, 25 minutes and 8 ingredients (minus toppings) – Let’s go!
Cinnamon Sunbutter Quinoa Breakfast Bowl
Author: The Lean Clean Eating Machine
- 1 cup dry quinoa; I used Bob’s Red Mill
- 1 cup unsweetened almond milk + extra splash for serving
- 1 cup unsweetened coconut milk beverage
- 2 tablespoons maple syrup
- 1 teaspoon coconut sugar
- 1 teaspoon cinnamon
- 1/2 teaspoon vanilla extract
- pinch of salt
- Toppings: dried cranberries, Sunbutter, shredded coconut, raw pumpkin seeds, hemp hearts
Instructions:
- Rinse and drain your quinoa using a mesh strainer, making sure to rinse until water runs clear.
- In a small/medium pot, bring your almond milk, coconut milk. cinnamon and coconut sugar to a boil and add in your quinoa. Return to a boil, then reduce heat to low and simmer for 20 minutes uncovered, or until the liquid has been absorbed and quinoa is tender.
- Stir in vanilla until thoroughly combined and pour desired amount into serving bowl.
- Top with a little almond milk to thin slightly, then add on toppings as pictured above.
- Best when fresh, but leftovers will keep covered in the refrigerator for 2-3 days. Reheat in the microwave or in a small saucepan with additional almond milk to add moisture back in.