In college, I ate a bowl of oatmeal with banana and peanut butter every single morning without exception. I suppose you could say I’m a creature of habit, but in fairness to me, our dining hall was less than satisfactory. Because Amherst is such a small school, everyone lives on campus all four years, which meant four years of a kitchen-less dorm room. Needless to say, after four years of my daily breakfast habit, I really lost my taste for oatmeal. In the two years since graduation, I’ve probably only had oatmeal 5-10 times!
Though i’m much more of a smoothie bowl gal these days, it’s still nice to have a heartier, protein-rich option – hence this breakfast quinoa. We’ve actually been making this recipe for years; even before the start of my oatmeal obsession in college. My mom used to make a huge batch for the cross country team (which she coached) after a long run on a hot summer day.
Quinoa is a fantastic source of plant-based protein, with 8g in a one cup serving. Since it has a naturally nutty flavor, it pairs really well with a touch of coconut oil and coconut sugar, though you don’t need much if you top it with a generous amount of fresh berries. For a little more protein and healthy fat, we also always top it with chopped nuts and/or nut butter – in this case, we decided to indulge with a bit of chocolate hazelnut spread. We use this one from Nutiva!
If you meal prep, make a plain batch of quinoa in the beginning of the week and add toppings as you go for a 5 minute breakfast. Feel free to customize toppings to your liking – we like to go the PB&J route by topping with homemade raspberry chia jam and peanut butter!Print
Quinoa isn’t just for savory dishes – we love using it as a protein-rich breakfast paired with fresh fruit and nuts.
- 1 cup dry quinoa (approx. 3 cups cooked)
- 3 tbsp melted coconut oil
- 1 tsp cinnamon
- 1/4 cup coconut sugar
- 1/4 cup hemp seeds (optional)
- For topping: fresh berries, coconut, chopped nuts, nut butter, etc.
- Cook quinoa according to package directions.
- Once quinoa is fully cooked, stir in melted coconut oil, cinnamon, coconut sugar and hemp seeds. Enjoy immediately topped with berries, coconut and nut butter, or store in refrigerator in airtight container for up to one week.