Warm Apple Cinnamon Quinoa Bowl – Healthy Morning Fuel

Let Me Tell You About My Strange Obsession With This Breakfast

Okay, you know how some mornings you just want to eat literal cake for breakfast (no shame), but your brain says nah, try something that won’t derail your whole day? That’s where this Warm Apple Cinnamon Quinoa Bowl comes in – and yes, I know. Quinoa for breakfast sounds odd if you haven’t tried it. I totally side-eyed it myself, until my cousin in Ireland—who thinks Americans eat nothing but junk cereal—made me her idea of a “hearty morning bowl” on a foggy November morning. Long story short, I was converted, and now here we are. Also, please pardon the mess if I answer the kettle instead of a timer; I tend to bounce between recipes and forgetting why I entered the pantry.

Why I Keep Coming Back to This (Even When I Burn the First Batch)

I make this pretty often—like, the we’re-out-of-bread-again kind of mornings. My family goes bananas for this, probably because it smells like apple pie and you can eat actual chunks of warm apple with creamy (sometimes too creamy, oops) quinoa. Sometimes it’s my post-walk treat, because let’s be honest: nobody is racing me to the kitchen for overnight oats, but this? They hover—especially if I let them sprinkle on their own toppings (more on that later; sometimes a hakf bag of raisins just vanishes, unexplained). I used to feel guilty making breakfast seem like dessert, but honestly, it’s healthy enough with much less fuss than some of those 15-ingredient smoothies. Also: does anyone really measure cinnamon properly at 7am?

Stuff You’ll Need (But Go Ahead and Swap, I Won’t Tell)

• 1 cup uncooked quinoa (I use whatever bulk bin is cheapest; my gran shouted about organic but I never noticed the difference—sorry Gran!)
• 2 apples, chopped (Green if I’m feeling tart, red if sweet. I sub pears sometimes when apples hide in the crisper a day too long.)
• 2 cups water (or non-dairy milk if you like it extra cozy)
• 1 heaping tsp ground cinnamon (Or more, I won’t police you. Pumpkin pie spice in October is my move.)
• 2-3 tbsp pure maple syrup or honey (I totally eyeball this. Adjust if you’re craving that sweet life.)
• Pinch salt
• Optional: handful of raisins, chopped walnuts, or whatever dried fruit jumps into your hand
• Toppings: shredded coconut, nut butter, yogurt dollop (seriously, get creative/panic-empty the fridge)

The How-To (A Bit Haphazard But It Works)

1. Give your quinoa a quick rinse unless the bag insists it’s pre-rinsed. (If you skip this, it’s fine, it just gets a bit bitter—ask me how I know.)
2. In a medium saucepan, toss in the chopped apples, quinoa, water (or milk alternative), cinnamon, maple syrup, and salt. Stir. Ignore how odd it looks; it sorts itself out.
3. Bring the whole thing to a gentle boil—watch it or you’ll have a bubble volcano. As soon as it boils, knock it back to a simmer and cover. Let it chug away for about 15–20 minutes, stirring once or twice so the apples don’t glue themselves to the bottom like mine always do when I’m distracted by my phone.
4. Check at the 15-minute mark: is the liquid gone? Good. If not, give it another 4 mins or so. The quinoa should look fluffy, apples soft but not melted into mystery bits. This is where I always, always sneak a spoonful—it’s hot, but worth it.
5. Stir in a few extras if you’ve got them—raisins, nuts, handful of berries (frozen is fine, in a pinch). Let it rest a sec with the heat off—it thickens as it sits, so if it’s soupy, just hang tight.
6. Ladle into bowls. Toss on the toppings—no rules, just what makes you happy. Okay, maybe not pickles. I tried that once; never again.

Little Notes That Make Life Easier

• Honestly, I used white quinoa once when that’s all I had—it actually turned out fluffier than tricolor. Go figure.
• If your apples are extra tart (looking at you, Granny Smith), maybe up the maple syrup or drop in a few golden raisins as it cooks.
• On second thought, if you make it with coconut milk, it’ll be even creamier—but don’t skip the pinch of salt. Brings all the flavors together (I doubted this but now I’m a convert).

Alternatives—AKA My Hit-and-Miss Experiments

• Chopped pears work well, as mentioned, but peaches? Not my fave. Too mushy, personally.
• Almond butter swirled in at the end: very good move. Peanut butter, less so for me but might float your boat.
• Tried stirring in a little protein powder once for gym mornings; it clumped like no one’s business. Maybe if your powder is less stubborn than mine. Or maybe stir it into your topping yogurt instead.
• You can bake leftovers briefly for a kind of breakfast casserole—tastes even better the next day (I say probably, because there’s rarely leftovers in my place).

What You’ll Need (Or, Make Do With What’s At Home)

• Saucepan with a lid (if you’ve lost the matching one, just use foil, it works fine)
• Stirring spoon (wooden, preferably, but I’ve used a chopstick in a pinch—don’t ask)
• Sharp knife and tiny cutting board (smaller is riskier but sometimes I live dangerously)

How I (Almost) Store It

Look, it keeps in the fridge fine for 2–3 days (airtight container and all that jazz). But honestly, in my house, it never lasts more than a day! If you somehow have leftovers, pop ‘em in the microwave with a splash of water or milk. Gives it a second life, especially with fresh toppings. You could freeze it but… eeh, it gets a bit mushier than I like. I wouldn’t recommend.

Ways to Eat It That Aren’t Just a Bowl + Spoon

• My daughter tops hers with a splodge of Greek yogurt and a shower of cinnamon. Teenagers, am I right?
• I sometimes scoop the warm mixture onto a toasted English muffin—if you haven’t tried that, mate, you’re missing out.
• Leftovers (if any!) make a great lunchbox treat—I stick ‘em in a jar with some nuts for later.

Some Things I’ve Learned The Hard Way

• I once tried cranking up the heat to speed things along—nope, burnt apples, bitter quinoa. Just take your time (but if you do burn a bit, scrape the top off; it happens).
• Measuring syrup directly over the saucepan results in sticky cabinet doors. Ask me how I know.
• If your quinoa still seems a little crunchy, just add a splash more water and let it ride another minute or two. Happens to the best of us.

Bits and Bobs – Answers to Real Questions (some mildly embarrassing)

Do I have to rinse the quinoa?

I recommend it, but hey, sometimes I forget. Slight difference in taste, but nothing tragic.

Can this be made vegan or dairy free?

Absolutely. Use non-dairy milk (like this homemade almond milk) and swap honey for pure maple syrup.

Oats instead of quinoa—possible?

You technically could, but then it’s not the same dish! Totally different texture; I prefer the quinoa, honestly. If oats are your thing, I’d try this recipe instead.

How do you keep apples from going weird in leftovers?

I squeeze a bit of lemon juice on them before cooking, but even if they brown a smidge, it’s totally fine.

Best apples for this?

I love Fujis or Braeburns, but Granny Smith does the trick too. Supermarket bag apples are fine—don’t stress it.

Is this gluten free?

Yep, so long as your quinoa is pure (sometimes they process wheat in the same facility, so check the package if you’re super sensitive).

Random digression: Once I tried adding chia seeds to bulk it up—let’s just say the family called it “frog spawn.” Not my proudest moment.

For more ways to use up apples (because I know how the fruit bowl piles up), you might like this apple crisp recipe I’ve been coming back to. And honestly, experimenting in the kitchen—even if things get a little pear-shaped (haha)—is really half the fun, right?

★★★★★ 4.90 from 25 ratings

Warm Apple Cinnamon Quinoa Bowl – Healthy Morning Fuel

yield: 2 servings

prep: 10 mins

cook: 20 mins

total: 30 mins

A wholesome and warming breakfast bowl made with fluffy quinoa, sweet apples, cinnamon, and maple syrup. Packed with fiber and protein, this healthy dish is perfect for fueling your morning.

🖨️ Print Pin Recipe

Ingredients

• 1 cup cooked quinoa
• 1 medium apple, diced
• 1 cup unsweetened almond milk
• 1 tablespoon maple syrup
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 cup chopped walnuts or pecans
• 1 teaspoon vanilla extract
• Pinch of sea salt

Instructions

1. 1
   In a medium saucepan over medium heat, combine cooked quinoa and almond milk.
2. 2
   Add the diced apple, cinnamon, nutmeg, vanilla extract, and a pinch of sea salt. Stir well.
3. 3
   Simmer the mixture for 8-10 minutes, stirring occasionally, until the apples are tender and the quinoa is creamy.
4. 4
   Stir in the maple syrup and remove from heat.
5. 5
   Divide into bowls, top with chopped walnuts or pecans, and an extra sprinkle of cinnamon if desired. Serve warm.

CLICK FOR NUTRITION INFO ↑

Approximate Information for One Serving

Serving Size: 1 serving

Calories: 320 caloriescal

Protein: 9 gg

Fat: 10 gg

Saturated Fat: 0g

Trans Fat: 0g

Cholesterol: 0mg

Sodium: 0mg

Potassium: 0mg

Total Carbs: 52 gg

Fiber: 0g

Sugar: 0g

Net Carbs: 0g

Vitamin A: 0

Vitamin C: 0mg

Calcium: 0mg

Iron: 0mg

Nutrition Disclaimers

Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.

Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.

To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.

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