Crunchy Quinoa Breakfast Cereal Recipe

Ever thought quinoa was just for salads or side dishes? Let me introduce you to the breakfast game-changer you never knew you needed—crispy, cinnamon-kissed quinoa cereal that’ll make your mornings 100% more wholesome and Instagram-worthy.

Start your day with my Crunchy Quinoa Breakfast Cereal; it’s packed with protein-rich quinoa. Sweetened lightly with honey and spiced with cinnamon, it’s a nutritious, delightful breakfast.

My favorite way to have it is with a dollop of vanilla and a generous amount of chopped nuts and dried fruit; their textures contrast beautifully with the cereal’s crunch.

Ingredients

• Quinoa: Rich in protein and fiber, quinoa adds a nutty flavor and delightful texture.
• Coconut oil or butter: Provides healthy fats, making the cereal rich and satisfying.
• Cinnamon: Infuses warmth and spice, known for its anti-inflammatory properties.
• Honey or maple syrup: Natural sweetness, offering antioxidants and minerals.
• Chopped nuts: Packed with healthy fats and protein, adding a crunchy texture.
• Dried fruit: Provides natural sweetness and a chewy contrast, rich in vitamins.

Ingredient Quantities

• 1 cup quinoa, rinsed and drained
• 2 cups water
• 1/4 teaspoon salt
• 1 tablespoon coconut oil or butter
• 1/2 teaspoon cinnamon
• 2 tablespoons honey or maple syrup
• 1 teaspoon vanilla extract
• 1/4 cup chopped nuts (such as almonds or walnuts)
• 1/4 cup dried fruit (such as raisins or cranberries)
• Optional toppings: fresh berries, sliced banana, nut milk, yogurt

How to Make this

1. In a moderate-sized saucepan, combine the washed quinoa, water, and salt. Stir over medium to high heat until the mixture reaches a boil.

2. After it reaches a boil, lower the heat, cover the pot, and let it simmer for about 15 minutes, or until the quinoa has absorbed all the water and is fluffy.

3. Take the saucepan off of the heat. Allow it to stand, tightly covered, for 5 minutes. Letting it rest will allow the quinoa to continue cooking in the steam.

4. Coarsely fluff the quinoa with a fork and set it aside to cool slightly.

5. In a big skillet, warm the coconut oil or butter over medium heat.

6. Mix the cooked quinoa into the skillet, stirring constantly for about 5-7 minutes until it begins to crisp up and turn a golden shade.

7. Add the cinnamon and stir thoroughly to coat the quinoa evenly.

8. Spoon the honey or maple syrup and drizzle it over the quinoa, followed by the vanilla extract, and stir to mix.

9. Introduce the nuts and the dried fruit to the skillet, ensuring they are evenly, and then some, mixed into the quinoa.

10. Crispy as it may be, quinoa has a tend to become soggy (like all things cooked in water), which is why breakfast porridge topped with unbearably mushy grains was such an unfortunate yet inevitable outcome of earlier attempts to bring quinoa to the breakfast table. To serve it in a way that actually preserves its identity as a crunchy cereal, I cook it along with just enough water to soften it without letting it boil over. For flavor, I whisk in a pinch of salt and a wee bit of sweetener. To keep the quinoa from clumping together, I stir it and then tend to it somewhat fussily, adding more water if necessary, and not letting it boil over or cover it in half-baked. In less time than it takes to say “soggy,” your quinoa COULD be a nutty, slightly crunchy breakfast cereal that you could top with anything suitable to breakfast. Or indeed, anything you fancied at the hour of your choosing.

Equipment Needed

1. Moderate-sized saucepan with lid
2. Measuring cups
3. Measuring spoons
4. Wooden spoon or spatula
5. Fork
6. Large skillet
7. Stirring spoon or spatula

FAQ

• Can I use another grain instead of quinoa?Certainly! You can replace quinoa with equivalent grains such as millet or amaranth; just keep in mind that their respective cooking times and water ratio requirements might be a bit different.
• Is it necessary to rinse the quinoa?Quinoa is a grain that is recommended to be rinsed before cooking. It is so nutritious that it’s hard to believe it’s not classified as a vegetable, or at least a pseudocereal like corn or millet. Usually, when we eat grain, we’re less aware than when we eat most other foods that we’ve transformed it by cooking. With quinoa, which ancient Andeans consumed as the mother grain, we’re fewer steps away from its original state—especially if we’re not introverted enough to eat it unaccompanied.
• Can I make this cereal ahead of time?Of course! You can an make a batch of cereal ahead of time and keep it in the refrigerator for as long as 3 days. When you’re ready to serve it, reheat the portion you want and then add the toppings you like best.
• What is a good substitute for coconut oil?Any cooking fat you prefer can be used, such as butter, ghee, or olive oil, to create a different flavor profile.
• Are the toppings necessary?Optional toppings make your breakfast more enjoyable due to added flavor and texture.
• Can I use fresh fruit instead of dried fruit?Absolutely, if you favor it, you can use fresh fruit as a topping. It definitely adds something special to a dish—an extraordinary amount of sweetness, for one, and also a flavor that I doubt anyone could call anything other than refreshing.
• What is the serving size for this recipe?This recipe usually serves two, but you can make it serve any number you want. Just adjust the amounts according to your need and preference. And feel free to add any toppings you like.

Crunchy Quinoa Breakfast Cereal Recipe Substitutions and Variations

1 cup of quinoa: you can replace it with amaranth or millet.
1 tablespoon coconut oil or butter: swap for avocado oil or olive oil
2 tablespoons honey or maple syrup: substitute with agave nectar or date syrup.
1/4 cup chopped nuts: swap with sunflower seeds or pumpkin seeds
1/4 cup of dried fruit: equal substitutes would be chopped dried apricots or chopped dates.

Pro Tips

1. Rinse the Quinoa Thoroughly: Even if your quinoa is labeled as pre-rinsed, giving it another rinse under cold water for a minute or two can help ensure any remaining saponin is removed, which can sometimes give a bitter taste.