Pin It I started making this bowl on mornings when oatmeal felt too heavy and cereal too boring. The quinoa cooks into something fluffy and almost porridge-like, soaking up the almond milk and cinnamon until every spoonful tastes like fall. I love that it feels indulgent but keeps me full until lunch without that mid-morning slump.
The first time I brought this to the table, my partner thought I'd ordered breakfast out. The kitchen smelled like cinnamon rolls baking, and the bowls looked cafe-worthy with the toasted walnuts on top. Now it's our weekend ritual when we want something cozy but don't want to stand over the stove flipping pancakes.
Ingredients
- Quinoa: Rinse it well or it can taste bitter, the grains should look almost translucent after rinsing.
- Almond milk: Unsweetened is key so you control the sweetness, but any milk works if that's what you have.
- Apple: I like Honeycrisp or Gala for sweetness, Granny Smith if you want a little tang.
- Maple syrup: Real maple syrup makes a difference here, the flavor is warmer and less one-note than pancake syrup.
- Cinnamon and nutmeg: Fresh spices smell stronger and taste brighter, if yours have been sitting for years, replace them.
- Walnuts or pecans: Toast them in a dry skillet for two minutes if you have time, it makes them taste richer.
- Raisins or cranberries: I go for cranberries when I want a little tartness to balance the sweetness.
Instructions
- Combine everything:
- Add quinoa, almond milk, vanilla, diced apple, maple syrup, cinnamon, nutmeg, and salt to a medium saucepan. Stir it all together before you turn on the heat so the spices distribute evenly.
- Simmer gently:
- Bring to a gentle boil over medium heat, then lower it and cover. Stir every five minutes or so to keep the bottom from sticking, the quinoa should absorb the milk and turn creamy after 15 to 18 minutes.
- Let it rest:
- Pull it off the heat and let it sit covered for two or three minutes. This helps the quinoa finish steaming and the apples get tender without overcooking.
- Fluff and serve:
- Use a fork to fluff the quinoa, then divide into bowls. Top with nuts, dried fruit, and extra apple slices if you want, then drizzle with more maple syrup.
Pin It I remember serving this to a friend who swore she hated quinoa. She finished her bowl and asked for the recipe before she left. Sometimes all it takes is the right spices and a little sweetness to change someone's mind about an ingredient.
Swaps and Variations
Swap the apple for diced pear when they're in season, or use frozen berries if you want something lighter. Honey or agave works in place of maple syrup, and coconut milk makes it richer and more dessert-like. If you're avoiding nuts, pumpkin seeds or sunflower seeds add the same crunch.
Storage and Reheating
Store leftovers in an airtight container in the fridge for up to three days. Reheat in the microwave or on the stovetop with a splash of milk, stirring until it's warm and creamy again. I don't recommend freezing it because the texture gets grainy when thawed.
Serving Suggestions
This is perfect on its own, but a dollop of Greek yogurt or a spoonful of almond butter makes it even more filling. I like to drizzle a little extra maple syrup on top and add a pinch of flaky salt for contrast.
- Top with a handful of granola for extra crunch.
- Stir in a spoonful of nut butter while it's still hot.
- Add a pinch of cardamom or ginger for a different spice profile.
Pin It This bowl has become my go-to when I want breakfast to feel like a treat without the sugar crash. I hope it becomes part of your morning routine too.
Questions About This Recipe
- → What type of milk works best for cooking the quinoa?
Unsweetened almond milk is recommended for a gentle flavor, but you can substitute with any milk of choice to suit your taste.
- → Can I use different fruits instead of apples?
Yes, pears or berries can be great seasonal alternatives to add variety and freshness to the bowl.
- → How do I make this dish nut-free?
Simply omit the walnuts or pecans and consider adding seeds like pumpkin or sunflower for texture without nuts.
- → Is it possible to sweeten the dish differently?
Maple syrup adds a rich sweetness, but honey or agave syrup are excellent alternatives to suit your preference.
- → How can I add extra creaminess to this bowl?
A dollop of Greek yogurt can be stirred in after cooking to enhance creaminess and add protein.