Quinoa Oatmeal Breakfast Bowls
Quinoa Oatmeal Breakfast Bowls are filled with creamy quinoa steel cut oatmeal and includes 4 delicious variations. They’re gluten free, dairy free, vegan and great for meal prep!
Am I the only one that had a rough time getting back in the swing of things last week? It was hard getting back into work mode and getting to the gym at least 4 times (which is my new year’s goal).
One thing that made last week easier was having these Quinoa Oatmeal Breakfast Bowls prepped and ready to go.
This breakfast certainly made it easier for me to get out of bed. 🙂
I spent the week after Christmas in Boise with my family, and tried an amazing coconut quinoa oatmeal at one of our favorite cafés. I fell in love with it and was inspired to develop my own recipe as soon as I got home.
The idea to combine quinoa and steel cut oats into one porridge is pretty genius. I love quinoa porridge and steel cut oats on their own, but together they’re even better.
I truly love the texture of this oatmeal. The oats make it chewy and dense, while the quinoa makes it light and fluffy.
The creamy coconut milk brings it all together for one amazing combination.
Quinoa vs. Oatmeal
Both of these grains have many health benefits as outlined below:
Quinoa is known as a super grain, but is actually a seed from a flowering plant in the amaranth family.
Nutrition in 1/4 cup of quinoa includes:
- 180 calories
- 34 grams carbohydrates
- 5 grams protein
- 4 grams dietary fiber
- 3 grams fat
- 2.01 mg iron (10% daily value)
- 300mg potassium (6% daily value)
Steel cut oats are also known as Irish oatmeal or groats.
Nutrition in 1/4 cup of uncooked steel cut oats includes roughly:
- 150 calories
- 27 grams carbohydrates
- 5 grams protein
- 4 grams fiber
- 2.5 grams fat
- 1.7mg iron (10% daily value)
- 140 mg potassium (10% daily value)
The foundation of these breakfast bowls is a combination of creamy quinoa and oatmeal, which has minimal prep and cooks up in about 25 minutes.
Here’s what you’ll need:
- Steel cut oats
- Coconut milk
- Maple syrup
- Pinch of salt
How to make Oatmeal and Quinoa
- Place the coconut milk and water in a medium sauce pan and bring to a boil over medium high heat.
- Add the quinoa, steel cut oats, maple syrup and pinch of salt and stir well to combine. Reduce the heat to medium low and simmer for 25 minutes, stirring occasionally, until all of the liquid has been absorbed.
Breakfast bowl variations
Your quinoa oatmeal breakfast bowls may be customized to suit your tastes or whatever you have in your pantry and fridge.
Suggested ingredients include:
- Chia seeds
- Nut butter
- Nuts and seeds
- Chocolate chips
- Spices such as homemade chai spice or pumpkin pie spice
I’ve come up with the (4) quinoa oatmeal bowl variations for you to enjoy:
Blueberry Almond Butter
Banana Chocolate Chip
Vanilla Almond Raspberry
How to store and reheat breakfast bowls for meal prep
The quinoa oatmeal keeps for up to 5 days and reheats well, which makes it a perfect meal prep option.
- Simply place a half cup portion of the oatmeal in a jar or container large enough and add 1/4 – 1/3 cup more milk of choice.
- Secure tightly with a lid until ready to serve, then remove the lid and heat in the microwave for 1 1/2 minutes.
- For best results, add most fresh fruit toppings after heating.
- I used light canned coconut milk for this recipe, but use the milk of your choice.
- The maple syrup may be substituted with your favorite sweetener.
- Quinoa oatmeal is mildly sweet, so add more sweetener to suit your taste.
See all of my Breakfast recipes.
More delicious oatmeal recipes you’ll love:
- Baked oatmeal cups
- Baked steel cut oatmeal
- Blueberry overnight oats
- Instant pot steel cut oats by Detoxinista
- Overnight steel cut oatmeal
- Slow cooker steel cut oats
Did you try this recipe? If so, be sure to leave a review below and tag me @flavorthemoments on Facebook and Instagram
Quinoa Oatmeal Breakfast Bowls
Quinoa Oatmeal Base Recipe:
- 2 cups coconut milk or your favorite milk
- 2 cups water
- 1/2 cup quinoa rinsed
- 1/2 cup steel cut oats
- 3 tablespoons maple syrup or sub with your favorite sweetener
- Pinch of salt
Blueberry Almond Butter:
- 1 teaspoon ground cinnamon
- 1 1/2 cups blueberries
- 3 tablespoons almond butter
- 3 teaspoons coconut oil
- 1 cup fresh pineapple chunks
- 1 cup chopped papaya or mango
- 3 kiwi peeled and sliced
- 6 tablespoons unsweetened coconut flakes
Banana Chocolate Chip:
- 2 large bananas sliced
- 6 tablespoons dark chocolate chips
- 6 teaspoons chia seeds optional
Vanilla Almond Raspberry:
- 2 teaspoons vanilla extract
- 1 1/2 cups fresh raspberries
- 6 tablespoons sliced toasted almonds
Prepare the Quinoa Oatmeal:
- Place the coconut milk and water in a medium sauce pan and bring to a boil over medium high heat.2 cups coconut milk, 2 cups water
- Add the quinoa, steel cut oats, maple syrup and pinch of salt and stir well to combine. Reduce the heat to medium low and simmer for 25 minutes, stirring occasionally, until all of the liquid has been absorbed.1/2 cup quinoa, 1/2 cup steel cut oats, 3 tablespoons maple syrup, Pinch of salt
Blueberry Almond Butter Bowl:
- Add 1 teaspoon ground cinnamon to quinoa oatmeal during the cooking time.1 teaspoon ground cinnamon
- Divide the oatmeal into bowls and top with blueberries.1 1/2 cups blueberries
- Place the almond butter and coconut oil in a small bowl and microwave on high for 20 seconds or so until softened. Stir together until combined and drizzle over the blueberries.3 tablespoons almond butter, 3 teaspoons coconut oil
- Divide the oatmeal into bowls or meal prep jars and top with pineapple, papaya or mango, kiwi and coconut flakes.1 cup fresh pineapple chunks, 1 cup chopped papaya or mango, 3 kiwi, 6 tablespoons unsweetened coconut flakes
Banana Chocolate Chip Bowl:
- Top the quinoa oatmeal with sliced banana, chocolate chips and chia seeds if using.2 large bananas, 6 tablespoons dark chocolate chips, 6 teaspoons chia seeds
- You may also mash the banana and stir it into the oatmeal.
Vanilla Almond Raspberry Bowls:
- Stir the vanilla extract into the oatmeal when it’s finished cooking.2 teaspoons vanilla extract
- Divide into bowls and top with raspberries and almonds.1 1/2 cups fresh raspberries, 6 tablespoons sliced toasted almonds
- Make the quinoa oatmeal in advance and store in an air tight container in the fridge, or divide the oatmeal into jars or containers large enough to hold 1/2 cup of the quinoa oatmeal and toppings.
- Before serving, add about 1/4 – 1/3 cup more milk of your choice and microwave on high for 1 – 1 1/2 minutes.
- Banana, tropical fruit and raspberries are best when added just before serving.
- Feeding a crowd? This recipe is easily doubled.
- Quinoa oatmeal keeps in the fridge in an air tight container for up to 5 days.
- Customize bowls with your favorite spices, sweeteners, fruit, nuts and seeds, and nut butters!
Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.
12 Comments on “Quinoa Oatmeal Breakfast Bowls”
I”m definitely having a hard time getting into the January routine! I really enjoyed the down time this holiday season. These delicious looking bowls would make things easier though!! Yum! I love that you used quinoa! I used to do this all of the time. Those toppings are perfection!
I enjoyed the downtime too…it was so nice! Thanks Katherine!
Ugh yes this week has been so hard for some reason for me to focus! BUT I am SO making this quinoa oatmeal to switch up my breakfast routine. I’ve been doing tons of peanut butter toast and pancakes but this is calling my name!
I get in breakfast ruts often so this was a great way to change it up!
Love quinoa but I’ve never thought to add it to my oatmeal bowls. Great idea. I could sure go for that tropical variation right about now!
I think you’ll love it — it’s fluffy and chewy all at the same time. And you definitely need a taste of the tropics with all that snow!
I regularly make oatmeal. My husband’s Dr recommended quinoa for health reasons so I tried this. I thought the amounts were off…. 4 cups of liquid and only a cup total of oats/quinoa. After 25 minutes of simmering I still have soup!
I stand behind this recipe and the ratio as I’ve made it many times with no problems. I’m not sure what happened…did you make the recipe exactly as directed?
Looks good and def interested in trying this out. In the Nutrition box, it says a serving is 1g – that’s likely a typo (1g isn’t gonna be very filling)
This is something that my recipe card does from time to time when I don’t set a specific portion size…sorry.
I’m surprised no one has commented on this delicious meal yet. I love the combination on the quinoa and the oats. The topping combinations are brilliant. Thanks for sharing this yummy recipe.
I’m so glad you love this recipe…it’s a favorite of mine! I appreciate you taking the time to leave me a comment and review. 🙂