Cinnamon Toast Breakfast Quinoa

Cinnamon Toast Breakfast Quinoa ~ A favorite childhood breakfast cereal is all grown up and offers a healthy and delicious way to start the day!

Cinnamon Toast Breakfast Quinoa ~ My childhood bowl of Cinnamon Toast Crunch is all grown up (and healthy!) thanks to this crunchy, hearty, perfectly sweet quinoa.

 

So many of us are trying to incorporate more healthy grains into our diets.  It’s easy to do it occasionally, but if we’re not wowed by the options, it’s hard to make them a regular part of our diets.

For me, this cinnamon toast breakfast quinoa is a game changer.  (All thanks to Kate!)

This warm, toasty bowl reminds me of a grown-up, healthy version of my brother’s favorite childhood breakfast cereal – Cinnamon Toast Crunch.  My sister and I thought it was pretty tasty, too!  (I always liked snacking on dry handfuls straight from the box. Am I the only one who could eat dry cereal like chips?)

I so enjoy this grown up, healthy version of that childhood favorite that lately I’ve been feeling compelled to cook a quick batch of quinoa every few evenings so I can wake up to THIS! ⇩⇩⇩

Cinnamon Toast Breakfast Quinoa ~ A favorite childhood breakfast cereal is all grown up and offers a healthy and delicious way to start the day!

It’s crunchy, nutty, sweet, and oh-so satisfying.  Occasionally I add some chopped banana or dates, but more often that not I keep it simple and enjoy the basic recipe as pictured.

By the way, if you find the frequently recommended cooking ratio of 1 part quinoa to 2 parts water leads to somewhat mushy grains, you may like my preferred method for Perfectly Cooked Quinoa every time.The usual ratio of 2 parts water to 1 part quinoa gets a little tweaking in this sure-fired method of cooking light and fluffy quinoa every time!

You could make this satisfying breakfast with freshly cooked quinoa, but a pre-cooked batch offers two benefits.  Besides making for super-speedy morning prep, cooking the quinoa the day before gives the cooked grains time to dry out a bit.  This, in turn, allows them to firm up and separate, resulting in a little “toothiness” and chew.  (No mushy quinoa here!)

Tip: Even if the package indicates that the quinoa has already been rinsed, I recommend always rinsing it well before cooking. Quinoa has a natural bitter coating called saponin that will lend a bitter or soapy taste if any of it lingers on the grains.  (I say this after once trusting a reputable brand that was labeled as pre-rinsed. To salvage, I rinsed the bitter grains after cooking and then did my best to drain it very well!😂) 

Cinnamon Toast Breakfast Quinoa ~ A favorite childhood breakfast cereal is all grown up and offers a healthy and delicious way to start the day!

If you’re looking for a way to eat this powerhouse grain on a regular basic, this bowlful of deliciousness might just be your answer!

Cinnamon Toast Breakfast Quinoa
Yield: 1 serving
Who thought quinoa for breakfast could taste like cinnamon toast! As written, the recipe yields 1 serving, but I like to make a big pot of quinoa early in the week for easy breakfasts all week long.
Ingredients
  • Rounded 2 tablespoons chopped raw pecans
  • 1 1/2 teaspoons coconut oil
  • 1/2 teaspoon ground cinnamon, plus more for sprinkling on top if desired
  • Pinch (1/16 teaspoon) kosher or flaky sea salt
  • 1 cup pre-cooked quinoa* (for best texture, chilled leftover is ideal but freshly cooked may be used)
  • 1 tablespoon maple syrup, plus more if desired
Instructions
  1. First, toast the pecans before adding 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 4-5 minutes. (Tip: To save a few precious minutes in the morning, I often prep a big batch in the oven – spread in an even layer on a rimmed baking sheet and toast for 5 minutes or until lightly toasted and fragrant – and then let them cool and store in an airtight container in the fridge.)
  2. Add the coconut oil, cinnamon and salt to the pot. While stirring constantly, cook until the cinnamon is fragrant, about 15 seconds.
  3. Add the quinoa to the pot and stir to combine. Cook, stirring constantly, about a minute, reducing the heat to low if the quinoa threatens to scorch in the hot pan. You just want to warm and toast the grains lightly. Remove the pan from heat and stir in the maple syrup.
  4. Transfer the mixture to a bowl. It’s delicious as is, although you’re welcome to add an extra sprinkle of cinnamon, maple syrup, or any of the additional serving ideas mentioned below.
Notes
  • 1 cup of dry quinoa yields a little over 3 cups cooked quinoa

Delicious as is, but optional accompaniments include the following: 1/2 banana, chopped; 1 tablespoon chopped dried cherries or dried cranberries; a sprinkle of hemp, chia or flax seeds; milk or yogurt of choice

A few more ideas: Stir in some unsweetened shredded or flaked coconut along with the nuts; top the finished quinoa with a spoonful of applesauce

 

 

The Fountain Avenue Kitchen https://fountainavenuekitchen.com/

Recipe adapted from Cookie+Kate via YumUniverse by Heather Crosby. 

 

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