Cinnamon Toast Breakfast Quinoa
Epic breakfast quinoa recipe featuring toasted pecans, coconut oil, cinnamon and dried cherries or cranberries. It tastes like cinnamon toast!
Updated by Kathryne Taylor on August 29, 2024
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This recipe’s photo shoot was going swimmingly until the very end. Ingredients, sunlight, dog not on table—check, check, check. Then I told myself to quit being lazy and pull out the tripod to be sure I got some crystal-clear photos of the final dish.
I tripped over Cookie, the tripod arm bumped the foam board reflector, the reflector knocked over the mini milk pitcher and then both bowls. It was like watching a stack of dominoes fall.
It was Cookie’s lucky day. She helped clean up the spilled milk and I gladly called it a day. I’m excited to share this recipe today. I mean, if that recipe title didn’t do it for you, I don’t know what will. Cinnamon toast! This breakfast quinoa really tastes like cinnamon toast.
I haven’t even been terribly excited about quinoa for breakfast, but this recipe is a definite game changer. Cooking it with freshly toasted pecans (you’ll toast them in the saucepan before adding the rest), coconut oil, cinnamon, and a few dashes of salt makes it legitimately crave-worthy. Do try it and let me know if you agree.
I found the recipe concept in an Amazon impulse purchase, a vegan and gluten-free cookbook called Yum Universe by Heather Crosby, who also runs a blog by the same name. I tweaked the method and ingredients, like I do.
This recipe is the perfect use for leftover quinoa, although I like it so much that I’ve started cooking up quinoa just for breakfast. Here’s how to cook perfect quinoa, which never fails me.
Watch How to Make Perfectly Fluffy Quinoa
Cinnamon Toast Breakfast Quinoa
Epic breakfast quinoa recipe featuring toasted pecans, coconut oil, cinnamon and dried cherries or cranberries. It tastes like cinnamon toast! Recipe as written yields 1 serving; you can multiply it as necessary, as long as you use a suitably sized pot.
Ingredients
Breakfast quinoa
- 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
- 1 cup pre-cooked quinoa* (either chilled or warm from cooking—both will work)
- 1 tablespoon maple syrup, more if desired
Toppings and optional accompaniments
- 1 tablespoon chopped dried cherries or dried cranberries
- Hemp seeds, chia seeds or flax seeds (optional), for serving
- Milk or yogurt of choice (totally optional), for serving
Instructions
- First, toast the pecans before we add the remaining ingredients. To do so, warm the pecans in a small saucepan (use a larger saucepan if you are making multiple servings) over medium heat, shimmying the pan often, until the pecans smell fragrant and toasty, about 4 to 6 minutes.
- Add the coconut oil, cinnamon and salt to the pot. While stirring constantly, cook until the cinnamon is fragrant, about 15 seconds.
- Add the quinoa to the pot and stir to combine. Cook, while stirring constantly, just until the quinoa is warmed through, about a 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 you’d like.
Notes
Recipe adapted from Yum Universe by Heather Crosby.
Change it up: Try honey instead of maple syrup, use your favorite nuts or seeds, toast unsweetened shredded or flaked coconut with the nuts, top with fresh fruit or instead of dried, add a big dollop of applesauce, etc.
Make it nut free: Omit the nuts or replace them with pepitas (hulled pumpkin seeds).
*How to cook quinoa: Check out my preferred cooking method here. You’ll need to cook about ⅓ cup dry quinoa with ⅔ cup water to yield 1 cup quinoa, but I recommend making more than that so you have leftovers for tomorrow’s breakfast.
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice. See our full nutrition disclosure here.
This is a great option for me! I’m on the road a lot and was able to get four breakfasts out of one recipe and packed in Mason jars to take on the road backed up with coconut milk!
Thank you so much, Sandi
You’re welcome, Sandi!
I have been struggling with what to eat for breakfast. My husband made a huge pot of quinoa and I thought I would look up to see if I could make something for breakfast. I found your recipe for cinnamon toast breakfast quinoa. I actually just made it and I am eating it right now. I absolutely love it! Thank you for this delicious,nutritious breakfast recipe! It is sooooo good!!
I’m glad to hear this is just what you needed! Thank you for sharing, Jacqui.
How many calories would you say this is?
Hi Danielle, The nutritional information is below the notes section of the recipe.
I just Googled “quinoa breakfast” and found your recipe. Absolutely delicious!
That’s great to hear, Betty! Thank you for your review.
I made this for breakfast and wowwwww!! So good! This was an excellent way to use up leftover quinoa! Thanks so much for the recipe :)
Wonderful to hear, Hailey! Thank you for your review.
Hi! Just wondering if you used red or white quinoa?
Hi! You can use either. I hope you love it, Gina.
If you are wondering whether or not to try this, just go for it! And make double, because you’ll want to eat it again tomorrow! I left out the cherries and hemp seeds, but added a splash of milk and a sliced banana. And a couple more dashes of cinnamon because I love it so much. Thanks for this recipe!!
You’re welcome, Hannah! Thank you for sharing. I’m glad you enjoyed it.
So delicious!!! So much flavor. I added flax and craisins to mine!
Oops! I did make this and topped it with fresh blueberries, but it was gone before I could take a picture and share to IG! This is a great recipe. Thanks!
Great to hear, Judy!
I had some quinoa left from my weekly batch so I gave this a try today. It was soooo delicious and will now be in my rotation!! :)
That’s great to hear, Nancy!
Fabulous recipe. I’m eating this 4 days a week for breakfast now.
I use walnuts, grapeseed oil and blueberries. My husband loves the smell of this cooking in the morning.
The only problem with this recipe is that it’s highly addictive! I have to be very careful with portion control. It’s that good.
I’m happy to hear you enjoy it!
Heather,
Do you have a nutrition facts available for your recipes? There are so many I’d like to use, but I have stage 3 chronic kidney disease and need to know the food nutrient numbers. I’d so appreciate this!
Thank you!
Hi Mary, the nutrition information is below the notes section of the notes.
This was amazing. I’ve done internet searches for recipes to try new foods and such. So reason I seem to always end up seeing yours. And from the ones I’ve tried I’d say they are the best. Thank you!!
I didn’t have pecans so used slivered almonds instead.
You’re welcome! I’m excited you are loving my recipes, Bill.
I made the cinnamon toast breakfast quinoa this morning and I have found a new favorite! It is delicious! It’s sweet, crunchy, chew, salty and satisfying. If you do not like the dried fruit or hemp seeds or nuts you can substitute. It’s a 5 star. Thank you!
You’re welcome, Kira!
This recipe is simply wonderful. Feels like a warm cozy hug.
Thank you for your review, Alaila!
I love coming across a local doing great work! Thank you for the guidance eating better.
This is a fabulous breakfast! I quadrupled the batch and have it ready for our week. It’s a new fave for breakfast or even lunch. I’m going to try it with yogurt tomorrow. I appreciate all of your recipes!
Great to hear, Angie!
I love this recipe! It is easy and delicious! I’ve tried others and they were not very flavorful, this recipe raises the level of the flavors by heating the cinnamon and toasting the nuts with a touch of maple syrup. Less sugar, and still sweet!
Thank you for your review, Catherine!
Can you use something other than Quinoa?
Hi Letti, I have lots of great oatmeal recipes you could try!How to Make the Best Oatmeal
Thank you!!
hey mom mary ann ewigmen i found the ricipe for brekfest quinoa it has bwon suger and maple syple ok and mabe hony mom mary ann ewigmen if you can make this for my food network potluck as your dish and dad jim windsor ok bye love mariah rose windsor
We cannot buy pecans in the area of the Asia Pacific that we live (pretty remote), but cashews are readily available and they were delicious! I wholeheartedly agree that this tastes just like Cinnamon Toast and we really enjoyed it for breakfast with a tropical fruit salad!
That sounds like a great combination! Thank you for sharing, Amy.