Cinnamon Toast Breakfast Quinoa
Epic breakfast quinoa recipe featuring toasted pecans, coconut oil, cinnamon and dried cherries or cranberries. It tastes like cinnamon toast!
Updated by Kathryne Taylor on August 29, 2024
This recipe’s photo shoot was going swimmingly until the very end. Ingredients, sunlight, dog not on table—check, check, check. Then I told myself to quit being lazy and pull out the tripod to be sure I got some crystal-clear photos of the final dish.
I tripped over Cookie, the tripod arm bumped the foam board reflector, the reflector knocked over the mini milk pitcher and then both bowls. It was like watching a stack of dominoes fall.
It was Cookie’s lucky day. She helped clean up the spilled milk and I gladly called it a day. I’m excited to share this recipe today. I mean, if that recipe title didn’t do it for you, I don’t know what will. Cinnamon toast! This breakfast quinoa really tastes like cinnamon toast.
I haven’t even been terribly excited about quinoa for breakfast, but this recipe is a definite game changer. Cooking it with freshly toasted pecans (you’ll toast them in the saucepan before adding the rest), coconut oil, cinnamon, and a few dashes of salt makes it legitimately crave-worthy. Do try it and let me know if you agree.
I found the recipe concept in an Amazon impulse purchase, a vegan and gluten-free cookbook called Yum Universe by Heather Crosby, who also runs a blog by the same name. I tweaked the method and ingredients, like I do.
This recipe is the perfect use for leftover quinoa, although I like it so much that I’ve started cooking up quinoa just for breakfast. Here’s how to cook perfect quinoa, which never fails me.
Watch How to Make Perfectly Fluffy Quinoa
Cinnamon Toast Breakfast Quinoa
Epic breakfast quinoa recipe featuring toasted pecans, coconut oil, cinnamon and dried cherries or cranberries. It tastes like cinnamon toast! Recipe as written yields 1 serving; you can multiply it as necessary, as long as you use a suitably sized pot.
Ingredients
Breakfast quinoa
- Heaping 2 tablespoons chopped raw pecans
- 1 ½ teaspoons coconut oil
- ½ teaspoon ground cinnamon, plus more for sprinkling on top
- Tiny pinch of salt
- 1 cup pre-cooked quinoa* (either chilled or warm from cooking—both will work)
- 1 tablespoon maple syrup, more if desired
Toppings and optional accompaniments
- 1 tablespoon chopped dried cherries or dried cranberries
- Hemp seeds, chia seeds or flax seeds (optional), for serving
- Milk or yogurt of choice (totally optional), for serving
Instructions
- First, toast the pecans before we add the remaining ingredients. To do so, warm the pecans in a small saucepan (use a larger saucepan if you are making multiple servings) over medium heat, shimmying the pan often, until the pecans smell fragrant and toasty, about 4 to 6 minutes.
- Add the coconut oil, cinnamon and salt to the pot. While stirring constantly, cook until the cinnamon is fragrant, about 15 seconds.
- Add the quinoa to the pot and stir to combine. Cook, while stirring constantly, just until the quinoa is warmed through, about a minute or so. Remove the pan from heat and stir in the maple syrup.
- Transfer the mixture to a bowl and top with dried fruit and a hefty sprinkle of hemp seeds, if using. Top with a light sprinkle of cinnamon. Serve promptly, with additional maple syrup and milk or yogurt on the side, if you’d like.
Notes
Recipe adapted from Yum Universe by Heather Crosby.
Change it up: Try honey instead of maple syrup, use your favorite nuts or seeds, toast unsweetened shredded or flaked coconut with the nuts, top with fresh fruit or instead of dried, add a big dollop of applesauce, etc.
Make it nut free: Omit the nuts or replace them with pepitas (hulled pumpkin seeds).
*How to cook quinoa: Check out my preferred cooking method here. You’ll need to cook about ⅓ cup dry quinoa with ⅔ cup water to yield 1 cup quinoa, but I recommend making more than that so you have leftovers for tomorrow’s breakfast.
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice. See our full nutrition disclosure here.
Sounds delicious – I’m a huge fan of quinoa. I never had it like this before. :-)
Let me know how it works out for you!
I really like the sound of this breakfast quinoa. Looking at your serving suggestions reminded me of a quinoa breakfast parfait recipe my husband got out of the newspaper. I like the idea using your flavors layered with yogurt, as a way to up the protein level of the breakfast. Definitely want to try this.
Ooh, a parfait version sounds excellent. Report back, please!
Reporting back as “ordered”! The parfait worked out wonderfully. I used Siggi’s vanilla yogurt (the Icelandic stuff). I like what the yogurt does for the flavor and the texture. I love how easy this is to put together (if I use the right sized pan – used my smallest pan for 2 servings, which wasn’t bright). My husband pronounced it “tasty”, which is a definite compliment from him. This recipe is definitely a keeper, especially since I always have the ingredients on hand.
I cringed when I started reading this post! I’m always so scared of tripping over my light cord when I’m shooting posts, but the spilled shot actually looks pretty awesome. Perhaps I can give quinoa a try for breakfast using this recipe!
I turned lemons into lemonade with that one ;) Report back if you try it!
Yum! Looks amazing!
Kari
:)
I totally envisioned the whole scenario as you typed it out! Sounds like something that would TOTALLY happen in my house! With me being clumsy and 4 pets running arouand, it’s bound to happen at some point! This breakfast quinoa looks fantastic btw! ♥
I’m kind of surprised this doesn’t happen more often to me, with all the craziness I have going on! But it’s good to know I’m not alone. Let me know how it turns out for you!
I am all about creative takes on breakfast and pecans + cinnamon is one of my all time morning food combinations!
Gives the perfect amount of sweetness and warmth. Let me know how it goes for you, Jessie :)
Oh heck yes. My fella is trying on veganism (let’s hope it sticks!) and that meant giving up his beloved cinnamon toast crunch.
this looks like an awesome substitute. he’ll go mad.
Hahah! This made me smile. Let me know what he thinks!
I will definitely make it, sounds delicious! And I love the pick with the spilled milk, so human, so perfect, thanks!
Hahah! No use crying over it, right? Let me know how the quinoa turns out!
This looks SO good, Kate! I can’t wait to try!
:)
Ok I just made this and it was delicious! I had leftover quinoa in the freezer. I popped it in the microwave to thaw for a few seconds, but I probably could have skipped this step. I used pecans, walnuts, unsweetened coconut flakes and the maple syrup. I topped it with dried cherries. It was warm and filling with just the right amount of sweetness. This will be a regular for my mornings. Thank you for all your great recipes Kate. I’m even having your curried cauliflower soup for lunch!
Sounds easy and filling! Glad you could start your morning on the right foot :)
Aint that how it goes. Sometimes we just get to stop our whole day and spend some time on our hands and knees.
Photos turned out beautiful anyway.
Aaaand I can’t wait to make this!
Haha! Yes, always great to be humbled that regardless of the best laid plans, you’ll most likely need to think on your feet at some point. Report back if you try it!
Yummmmmm. Can’t wait to try.
:)
I’ve been meaning to do a quinoa porridge dish for a while now =)
Yours looks really delicious
Let me know how it goes, Sara! Seems like a lot of commenters enjoyed it for any meal of the day.
I just made this as an afternoon snack. So delicious!!
Seriously, this works for any time of day! Breakfast, lunch, dinner, snack. Happy it satisfied your afternoon craving!
I couldn’t wait for breakfast so I had it for dinner. This was sinfully delicious! I followed the recipe but I had some unsweetened shredded coconut and cinnamon left over from making fried coconut with cinnamon and bananas earlier so I added about 1/4 cup of that with some goji berries and Wow! Thanks for another winner Kate! I can’t wait for breakfast!
Ooh, sounds sweet & crunchy. Yum!
I was skeptical about quinoa for breakfast, but this is fantastic!
Right? A whole new world! So happy you enjoyed.
Pecans and quinoa are a combination I’d never think to eat together, but it sounds so good that now I have to try this.
So nutty, so delicious. Report back, please!
A co-worker just made this for us. It was ridiculously delicious!
That’s a nice co-worker! So glad you enjoyed it. :)
Hey Kate
Does it reheat well? Besides the lack of crunchy in the pecans, obvi.
Yes, it does! The pecans should still be fairly crunchy after reheating, too.
I love quinoa for breakfast too!! This looks like a great combination of things. I think pecans are the best in it! YUM!
I’ve been stuck in an oatmeal and barley rut lately (actually enjoying the monotany in a weird way). Next week it will be quinoa and pecans thanks to you. I intend to tart it up with as many seeds and dried fruit as I can.
Thank you for the change up.-Johanne
P.S. I miss the vacuum function of having a dog in the kitchen.
Hey, routine can be comforting! And yes, “tart it up” as much as you’d like! (Stealing that, btw.) Cookie is many things, but dog-vacuum is maybe her most practical function :)
I just made this for breakfast, and it was delicious! I did not have any dried fruit, so I added dark chocolate chips instead ;)
Sounds excellent :)
Dear Cookie and Kate,
I ve recently discovered your beautiful (and yummy !) blog, and became addicted to it !
So you are now famous in France !
How is your weather like ? Spring is already upon us here ! I do not have any dog (unfortunately) but 3 lovely cats (Cookie should not listen to this), so today i ll enjoy going out and gardening with them around. Then i ll cook one of your tremendous recipe for tonight dinner !
Enjoy your day !
Sandrine
Hey, Sandrine! So happy to have you here! It’s quite dark and gloomy these days in Kansas City: we’re in the dead of winter still, and Spring seems so far away. I’m jealous you get to enjoy warming up! Say hello to your kitties for me, and I hope you enjoyed your day in the garden :)
I sit on a quiet Sunday morning sipping my tea and deciding it is time for breakfast. What am I going to have this morning? I came across this delicious looking healthy breakfast and realize I have leftover quinoa in my fridge. Well, let me tell you….that was one delicious and satisfying breakfast. Thank you for all the beautiful and healthy recipes. I adore your website!
I’m so glad this came to you at the right time! Sounds like a beautiful Sunday, Melody :)
Made this for breakfast this morning, and it’s amazing! It’s definitely going to be in my regular rotation.
Great to hear, Carla!
This cinnamon toast quinoa was amazing!! ❤❤
My husband has been trying to address his hypertension with a change of diet. I have had to relearn how to cook. I searched for vegetarian/Whole Foods and found your blog. I don’t like to cook but I have had lots of fun making your recipes – I have been trying a bunch of them. Thank you!
Looking forward to your cookbook!
I can’t tell you how happy this makes me, Diana! Of course, I’m sorry about your husband’s condition, but I’m so glad I could help you find the joy in cooking! I can’t wait for you to see the book. All the best with your husband’s health.
Wow! I’m a beginner cooking quinoa & your instructions were helpful and recipe easy to follow. Like your reader Susan, I added Siggi vanilla yogurt & it was delicious! My French Canadian boyfriend is happy that you recommend maple syrup on top. Made extra and can’t wait to see how it reheats.
Haha! So happy your Canadian dude enjoyed, too!
This looks really delicious!! I don’t have quinua in the house right now…could it be made with steel cut oats?
I don’t see why not! That sounds really good.
Hi Kate:
I love breakfast quinoa. Thanks for this new twist.
You’re welcome, Jeff!
Hello Kate, Thanks to you and your super delicious Cinnamon Toast breakfast recipe, I look forward to getting up in the morning to have breakfast. It is sooooo good and super nutritious. And tonight,for dinner, I made the Thai kale recipee. So easy to make and very rewarding, it’s one of my favorite dishes. I cannot wait to try another of your recipees. Your website is very appealing and all your recipees look good. I also enjoy the photography. You’re the best!
So many compliments, Nicole! How sweet. I’m so glad my recipes have made cooking and eating more joyful for you.
So simple and different. Yum!
Yes! Change up your morning :)
Cinnamon Toast Quinoa is better than cinnamon toast! This is deliciousness in a bowl. Oh my goodness! I can’t wait to make this for my grandchildren. I also totally love your suggestion for cooking quinoa! It was always frustrating for me. It came out perfect by following your method. Please keep cooking away in Kansas City! A sister cook in Massachusetts approves! Many thanks.
Amazing! I put some apricots on top… really yum!
This is fantastic! I added blueberries and coconut flakes and milk. This is definately a keeper! Thank you for this!
You’re welcome, Amber!
Oh. My. Goodness. This is divine. I am eating it right now and I needed to thank you for this recipe. I think this will become a staple into my breakfasts. Yum!
How sweet, Sunni! Thanks so much for commenting, and I’m happy this will be a new go-to recipe for you!
nice dish. i put lots of pecans because i wanted them in every bite, and just a drizzle of maple syrup. i had always used olive oil in my quinoa but coconut oil was a good change.
Coconut oil is really great with this. Happy you enjoyed it, Dawn!
I’m so glad I made this for breakfast this morning. I prepared the quinoa last night and woke up daydreaming about eating it. Absolutely delicious.
I just made this dish for breakfast and it was amazing!! I normally don’t like quinoa and really don’t like pecans, but I decided to give it a go because it looked so yummy. Didn’t change a thing in the recipe and it was incredible! Even my hubby who doesn’t normally eat breakfast wanted me to make more. Will definitely make this a household ‘go to’ for cold rainy days like today! (Or any day to be honest)
Today I made this with hazelnuts in place of pecans and then drizzled (okay, dolloped) with hazelnut butter, plus banana and chia seeds. It was delicious. The only thing I would say is that for me it needs something sweet throughout to keep it interesting, so you get a bite of something interesting to the bottom of the bowl. Next time I’ll chop up a date and stir it in before I serve.
I think a date would do the trick, Georgia!
I just learned that I’m allergic to oats, so needed a new warm breakfast cereal and tried this recipe. It was so good and, actually, a nice change from oatmeal–so I’m glad I had the push to try something new. Instead of cherry, used a chopped date since that’s what I had in the house, and served with a little sugar-free apple sauce. A keeper!
I’m so glad you can start your day with something warm and comforting, sans oats. :)
How do I find out how many calories are in it?
Hey, Jenny. Unfortunately, I don’t have nutritional info available for my recipes just yet. I’m looking for a solution, and will update about it once I find one. Thanks!
I just made this today for breakfast. Since pecans aren’t that common over here in Germany, I used walnuts and a mixture of coconut and walnut oil. Came out perfect, thank you for this recipe on the healthy side of Sunday breakfasts!
Walnuts sound like an excellent swap in this recipe, Anne. So happy you love it!
Help! I can’t for the life of me even figure out how to toast the pecans without the fire alarm going off. The first time I probably had it on too high, the 2nd time it was much lower….but still they burned…I was shimmying the pot…any suggestions? Is it better to toast them with coconut oil in the pot? Should I try cast iron instead of stainless steel?
Oh no! It’s a bit of a labor of love. I don’t use any oil, and simply put them in a single layer on a skillet on low-mid heat and babysit them (shimmying here and there) until they become fragrant. Maybe a cast iron or nonstick pan would work better, as I haven’t tried it with stainless steel. Keep at it!
WOW! This was VERY good. I am SO glad that I finally had left over quinoa! The toasted pecans are a real treat! This definitely has the cinnamon toast appeal. Thanks Kate for yet another easy and tasty recipe!
Perfect! Thanks, Kathy.
This is now my go to breakfast when I have leftover quinoa! Delicious, easy and the whole family loves it!
So glad everyone enjoys it, Erynn!
I’m excited to give this a go! I love quinoa and can’t do a lot of traditional breakfast foods bc I’m intolerant to eggs and wheat does me no favors even though I love it.
I’m not a big coconut oil person and am curious what you might recommend me replacing it with? Would milk work? Or only another oil?
Thanks so much
Hey, Lauren! I think you’d want a milder oil, like grapeseed or avocado oil, in place of the coconut. Let me know how it works!
I made this recipe substituting a teaspoon of stevia instead of honey. My husband and I loved it! We served it over yogurt with thawed frozen strawberries. It’s definitely a keeper! Thanks to you, eating healthy is eating yummy!
Yum! I’ll have to add berries to this next time. I’m so glad I’ve helped to make eating healthy an enjoyable experience, Vanessa!
Hi Kate! Love the sound of this recipe – does it keep well? Keen to make it in batches for the month ahead!
Yes! You can freeze the cooked quinoa in a plastic bag, with all the air squeezed out, and laid flat on a surface in the freezer. Throw it in a skillet, and you’re all set!
Hi Kate
Thank you for the delicious breakfast idea. I just made some (followed your quinoa recipe – FINALLY!!my quinoa came out perfect) ahead for my work week. Looking forward to making my co-workers jealous.
We love this recipe as the whole family! I use honey instead of maple syrup, and skip the coconut oil. It is still yummy! Thank you:)
Great! I’m so glad everyone enjoys it. I love starting the day with quinoa.