Fruity Quinoa Breakfast Bowls (with other whole grain options)

Create your own quinoa breakfast bowls with fresh seasonal fruits, all year round. Hearty and filling, you can vary it with other whole grains — oats, brown rice, and more.

There’s nothing fancy or unique about this recipe, and in fact, it’s more of an idea — no need to measure anything precisely!

It’s a fine way to start the day, and can be varied with different fruits and grains. This breakfast bowl’s ease relies on having your grain cooked ahead of time, unless you use oats or other rolled grain that’s quick-cooking. Here are some ways to make and vary these hearty whole grain breakfast bowls:

Grain, fruit & nut variations and options

• Grain options: Though quinoa is the preferred grain for these bowls, feel free to swap another, especially what you already have on hand. You’ll need 1 to 1 1/2 cups cooked grain per each serving. Increase as needed for more servings. If not using quinoa, you can opt for oats (quick-cooking, rolled, steel-cut); brown rice, bulgur; quick-cooking barley or farro; whole-grain couscous; millet.
• Fruit options: Sliced bananas; diced apples or pears; sliced strawberries; sliced kiwi; diced mango; whole blueberries; whole raspberries; halved grapes; clementine sections; orange chunks; diced pineapple.
• Nut and seed options: Sunflower seeds; pumpkin seeds; chopped walnuts; sliced or slivered almonds; sesame seeds; chia seeds; hemp seeds.

Explore more …

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• Apple Pie Oatmeal

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Yield: 1

Fruity Quinoa Breakfast Bowls

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Create hearty quinoa breakfast bowls with fresh seasonal fruits, all year round. Vary it with other whole grains — oats, brown rice, or favorites. This recipe is for 1 serving; increase as needed for more servings, allowing 1 to 1 1/2 cups cooked grain per bowl.

Prep Time 10 minutes

Cook Time 10 minutes

Total Time 20 minutes

Ingredients

• 1 to 1 1/2 cups cooked grain (see options in Notes)
• 1/2 cup unsweetened or vanilla plant-based milk (oat milk, almond milk, etc.)
• 1 tablespoon agave or maple syrup or to taste
• 1/2 teaspoon cinnamon
• 1 teaspoon vegan butter
• 1/4 cup raisins or dried cranberries, optional
• Fresh fruit as desired (see options in Notes)

• Nuts or seeds as desired (see options Notes)

Instructions

1. Follow package directions for cooking the grain of your choice, unless you already have some cooked grain on hand. When nearly done, or if reheating, add the nondairy milk and cook until absorbed.
2. Remove from the heat, then stir in the syrup, cinnamon and vegan butter.
3. Transfer to a shallow serving bowl and top with optional dried fruit, fresh fruit, and nut or seeds of your choice. Serve warm.

Notes

Grain options

Choose from:Quinoa; oats (quick-cooking, rolled, or steel-cut); brown rice, bulgur; quick-cooking barley or farro; whole-grain couscous; millet

Fruit options

Sliced bananas; diced apples or pears; sliced strawberries; sliced kiwi; diced mango; whole blueberries; whole raspberries; halved grapes; clementine sections; orange chunks; diced pineapple

Nut and seed options

Sunflower seeds; pumpkin seeds; chopped walnuts; sliced or slivered almonds; sesame seeds; chia seeds; hemp seeds

See lots more vegan breakfast & brunch recipes.