Remember that deliciously crunchy cinnamon toast cereal from our youth? These bowls are my healthy adult version, and they come together almost as fast as pouring a bowl of cereal with milk.
Meal prep the quinoa on Sunday night so you have it ready to go for the week. You can even toast the pecans in advance and store them in an airtight container. Then, when breakfast rolls around just heat everything together in a sauce pan and add your toppings. See, easy!
Cinnamon Crunch Quinoa Porridge Bowls
2-3 Tbs. chopped raw pecans
1 tsp. coconut oil
1 cup cooked quinoa
1/2 cup unsweetened almond milk
1/2 tsp. cinnamon, plus more for topping
1/2 tsp. vanilla extract
1 Tbs. hemp hearts
2 tsp. maple syrup
Heat a small sauce pan to medium. Add chopped pecans and toast for 60-90 seconds, until fragrant. Remove from pan and set aside.
Add coconut oil, cooked quinoa, almond milk, cinnamon, vanilla, and hemp hearts to pan. Bring to a gentle boil and then reduce heat to simmer. Cook quinoa until most of the liquid is absorbed and warmed through (3-4 minutes). Transfer to bowl. Top with toasted pecans, a sprinkle of cinnamon, and a drizzle of maple syrup. Serve warm.
Try topping this bowl with fresh berries or add half a shredded apple to the pan while cooking for an apple-cinnamon version. Swap the pecans for walnuts or almonds if it's all you have on hand. Add a dollop of coconut yogurt or almond butter on top for an even creamier bowl.
Cook extra quinoa at dinner or as part of weekly meal prep. Then use it up in this breakfast bowl or for mixing into salads.