Go Back
+ servings
quinoa oatmeal overhead shot with all variations

Quinoa Oatmeal Breakfast Bowls

Quinoa Oatmeal Breakfast Bowls are filled with creamy quinoa steel cut oatmeal and includes 4 delicious ways to customize them.  They're gluten free, dairy free, vegan and great for meal prep!

Leave a Review »


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
  • 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.
  • 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.

Blueberry Almond Butter Bowl:

  • Add 1 teaspoon ground cinnamon to quinoa oatmeal during the cooking time.
  • Divide the oatmeal into bowls and top with 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.

Tropical Bowl:

  • Divide the oatmeal into bowls or meal prep jars and top with pineapple, papaya or mango, kiwi and coconut flakes.

Banana Chocolate Chip Bowl:

  • Top the quinoa oatmeal with sliced banana, chocolate chips and chia seeds if using.
  • 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.
  • Divide into bowls and top with raspberries and almonds.

Meal Prep:

  • 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!
  • 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.


Serving: 1g, Calories: 243kcal, Carbohydrates: 21g, Protein: 4g, Fat: 17g, Saturated Fat: 14g, Polyunsaturated Fat: 2g, Sodium: 38mg, Fiber: 2g, Sugar: 6g

Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.

Did you try this recipe?Be sure to tag @flavorthemoments with the hashtag #flavorthemoments on Instagram so I can see what you made!