Coconut Almond Blueberry Breakfast Quinoa

The name is a mouthful and so is the breakfast.

There is something about a warm breakfast in a bowl that just makes me happy. It probably goes back to chilly childhood mornings filled with sweetened Cream of Wheat swimming in half & half before bundling up to sit in the snow and wait for the school bus. I still enjoy a bowl of Cream of Wheat here and there. Sometimes I keep it simple other times I gussy it up with pumpkin puree, a dash of cinnamon, a few chewy walnuts and a drizzle of raw agave nectar. Or maybe a chocolate version with cocoa powder, almond extract and agave. That’s one of the most wonderful things about warm breakfast cereals. They have endless customization options. I am sure you all have ingredients in your pantry right now that would make some killer oatmeal. For me, this morning, those ingredients were coconut-almond milk, blueberries, sliced almonds and quinoa. Yes, you can eat quinoa for breakfast.

Coconut Almond Blueberry Breakfast Quinoa (Printable Recipe)
serves 1 hungry person

1/2 cup quinoa (rinsed well)
1 cup of coconut almond milk (or any other milk you prefer)
a splash of vanilla extract
a dash of cinnamon
tablespoon of agave nectar
as many blueberries as you want
lots of unsweetened coconut flakes
sliced almonds for topping

  1. Combine the quinoa, milk, vanilla, cinnamon and agave in a small saucepan. Bring to a boil, then reduce to a simmer until the quinoa is tender and has soaked up most of the liquid. That takes around 15 minutes.
  2. Stir in the blueberries, remove from heat and transfer to a bowl. Top with coconut flakes and almonds. Add more milk if you’d like.

You can also make this as a yogurt parfait. Mix greek yogurt with vanilla and cinnamon, layer yogurt and blueberries, drizzle on the agave, then top with with coconut and almonds. Or blend up your parfait (with a little orange juice or milk) and make it a smoothie. Save the almonds for topping. Yum.

From Sarah’s Kitchen, With Love


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