Breakfast Quinoa Oatmeal

Three bowls of quinoa oatmeal with different toppings: sliced banana and cinnamon, diced mango and yogurt, and green grapes and yogurt. A jar of honey, a teapot, and a cup are also visible on a light pink wooden table.

Jani

Hi, I'm Janice! I'm a chef, food photographer, and DIY enthusiast. On this blog, I share reliable, budget-friendly recipes that anyone can make, regardless of their cooking experience. Alongside these delicious dishes, I also offer a peek into my DIY projects, showing you how I’m transforming my home one step at a time. Whether you're here to cook up something tasty or get inspired to tackle a home improvement project, you'll find something to enjoy!

Categories

Delicias Sin Gluten | Desayunos | Gluten Free
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If I eat a good breakfast, I start my day right—that’s my motto. While I usually lean toward savory breakfasts, there’s one sweet option that has stolen my heart: Breakfast Quinoa Oatmeal. This dish is a game-changer for so many reasons. First, it’s made with quinoa, a fiber-packed grain the Incas considered the mother of all cereals. Then there’s the oats, which are super filling and perfect for keeping you satisfied until lunch. And let’s not forget the touch of sweetness—I always use stevia to keep it light.

For the milk, you can go with skim cow’s milk, but if you’re into plant-based options, almond milk or even oat milk works beautifully. The result? A creamy, comforting bowl that’s as nutritious as it is delicious.

Three bowls of quinoa oatmeal with different toppings: sliced banana and cinnamon, diced mango and yogurt, and green grapes and yogurt. A jar of honey, a teapot, and a cup are also visible on a light pink wooden table.

If you’re into similar recipes, you might also love my Homemade Granola or my Fluffy Pancakes. Both are great alternatives for busy mornings!

What ingredients do I need?

Here’s what you’ll need to make this Breakfast Quinoa Oatmeal:

  1. Quinoa: Use white or red quinoa, whichever you have on hand. Always check if it’s pre-rinsed, but I recommend rinsing it thoroughly until the water runs clear to remove any bitterness.
  2. Oats: Regular rolled oats work perfectly, but you can also use quick oats or even oat flour for a smoother texture.
  3. Milk: Any milk works—dairy, almond, oat, or even coconut milk. Choose what suits your taste and dietary needs.
  4. Sweetener: I use stevia or Splenda, but mashed banana or a drizzle of maple syrup also works.
  5. Spices: Vanilla and cinnamon are my go-to, but nutmeg or pumpkin spice can add a fun twist.
  6. Toppings: Fresh fruit, a sprinkle of nuts, or a dash of seeds are great. I avoid heavy toppings like peanut butter or syrups to keep it light.
Ingredients for quinoa oatmeal breakfast: oats, quinoa, skim milk, stevia, and vanilla essence in separate white bowls on a marble countertop.

Why should you try Breakfast Quinoa Oatmeal?

This recipe is a must-try for so many reasons:

  1. Meal-Prep Friendly: You can make it the night before, and it tastes even better in the morning as the flavors meld together.
  2. High in Fiber: The combo of quinoa and oats keeps you full for hours, so no mid-morning snack cravings.
  3. Quick and Easy: It takes less than 10 minutes to prepare, making it perfect for busy mornings.
  4. Customizable: Whether you’re vegan, gluten-free, or just experimenting, this recipe adapts to your preferences effortlessly.

How to make Breakfast Quinoa Oatmeal

This recipe is as simple as it gets:

  1. Rinse the quinoa thoroughly until the water runs clear.
  2. Cook the quinoa in water until the grains open and the liquid is mostly absorbed.
  3. In the same pot, add the oats, milk, sweetener, and spices. Stir well and let it simmer for a few minutes.
  4. Let it rest for a couple of hours (or overnight) for a creamier texture, or enjoy it warm right away.
  5. Serve in bowls or jars, and top with your favorite fruits, nuts, or seeds.
Six photos show the steps to make quinoa oatmeal breakfast: rinsing quinoa, cooking quinoa, adding oats and milk, simmering, resting, and serving with toppings.

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Variations and Substitutions

This recipe is incredibly flexible. Here are some ideas to mix it up:

  1. Grain swap: Use only quinoa or only oats if you prefer. Both work beautifully on their own.
  2. Milk options: Dairy, almond, oat, or even coconut milk—pick what you love.
  3. Toppings and spices: Customize with your favorite fruits, nuts, or spices. Just watch out for high-calorie toppings like syrups or excessive nut butter.

Tips and Tricks

  1. Let It rest: Allowing the mixture to sit overnight enhances the creaminess and flavor.
  2. Use glass jars: Mason jars are perfect for meal prep—just grab and go in the morning.
  3. Rinse the quinoa well: This step is crucial to avoid a bitter taste.
  4. Adjust sweetness: Start with less sweetener and add more to taste. You can always add, but you can’t take it away!
  5. Experiment with Toppings: Try seasonal fruits or a sprinkle of chia seeds for added texture.
Three bowls of quinoa oatmeal with different toppings: sliced banana and cinnamon, diced mango and yogurt, and green grapes and yogurt. A jar of honey, a teapot, and a cup are also visible on a light pink wooden table.
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Breakfast Quinoa Oatmeal

 A creamy, nutrient-packed breakfast combining quinoa, oats, and your choice of milk. Sweetened with stevia and spiced with vanilla, it’s perfect for meal prep and customizable with your favorite toppings. Ready in 20 minutes!
Course Breakfast
Cuisine American
Palabra clave #EasyRecipes, #HealthyBreakfast, #MealPrep, #QuinoaRecipes, Peruvian Quinoa Soup, Quinoa
Prep Time 2 minutes
Cook Time 15 minutes
Servings 2
Calories 380kcal

Ingredients

  • 1 cup quinoa 190 g, rinsed thoroughly
  • ½ cup rolled oats 45 g
  • 1 ½ cups milk 360 ml – dairy, almond, oat, or your choice
  • 3 packets stevia or sweetener of choice
  • 1 tsp vanilla extract 5 ml
  • Optional toppings: fresh fruit nuts, seeds, or a sprinkle of cinnamon
  • 2 cups water for cook quinoa

Instructions

  • Rinse the quinoa: Place the quinoa in a fine-mesh strainer and rinse under cold water until the water runs clear. This removes the natural coating called saponin, which can make quinoa taste bitter.
  • Cook the quinoa: In a medium saucepan, combine the rinsed quinoa with 2 cups of water. Bring to a boil over medium-high heat, then reduce the heat to low, cover, and simmer for about 12-15 minutes, or until the quinoa grains have opened and the water is mostly absorbed. The quinoa should be tender but not mushy.
  • Add milk and oats: Once the quinoa is cooked, add the milk, oats, and stevia to the saucepan. Stir well to combine. Cook over low heat for another 3-5 minutes, stirring occasionally, until the mixture thickens slightly and the oats are soft.
  • Incorporate vanilla: Remove the saucepan from the heat and stir in the vanilla extract. Let the mixture sit for 2-3 minutes to allow the flavors to meld.
  • Serve or store: Divide the mixture into two bowls or meal-prep containers. If serving immediately, add your favorite toppings, such as fresh berries, sliced bananas, or a sprinkle of nuts. If meal prepping, let it cool completely before sealing and refrigerating.

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