Quinoa Oatmeal Breakfast Bowls pair creamy quinoa with steel-cut oats for a satisfying, nutrient-dense breakfast. These bowls are gluten-free, dairy-free, vegan-friendly, and ideal for meal prep. Below you’ll find the base recipe, nutrition details, step-by-step instructions, four tasty variations, and tips for storing and reheating.
After the holidays I found it hard to get back into a steady routine — getting back to work and my goal of going to the gym four times a week felt like a lot. Having a batch of these Quinoa Oatmeal Breakfast Bowls ready in the fridge made mornings much easier and more enjoyable.
I first tasted a coconut quinoa oatmeal at a café and loved its creamy texture and flavor. Combining quinoa with steel-cut oats gives the porridge a balanced texture: the oats lend chew and body while quinoa adds lightness and a delicate, nutty bite. Coconut milk helps make the final porridge luxuriously creamy.
Quinoa vs. Oatmeal
Both quinoa and steel-cut oats offer great nutrition and add value to a morning meal:
Quinoa is technically a seed from the amaranth family and is often called a supergrain for its nutrient profile.
Nutrition in 1/4 cup of dry quinoa (approximate):
- 180 calories
- 34 g carbohydrates
- 5 g protein
- 4 g dietary fiber
- 3 g fat
- 2.01 mg iron (about 10% DV)
- 300 mg potassium (about 6% DV)
Steel-cut oats (also called Irish oats or groats) are less processed than rolled oats and provide a hearty texture.
Nutrition in 1/4 cup uncooked steel-cut oats (approximate):
- 150 calories
- 27 g carbohydrates
- 5 g protein
- 4 g fiber
- 2.5 g fat
- 1.7 mg iron (about 10% DV)
- 140 mg potassium
Recipe ingredients
The base quinoa oatmeal cooks up in roughly 25 minutes and requires minimal prep.
Base ingredients:
- Quinoa (rinsed)
- Steel cut oats
- Coconut milk (or milk of choice)
- Water
- Maple syrup (or preferred sweetener)
- Pinch of salt
How to make the oatmeal and quinoa
- Combine the coconut milk and water in a medium saucepan and bring to a boil over medium-high heat.
- Add the rinsed quinoa, steel-cut oats, maple syrup, and a pinch of salt. Stir to combine, reduce heat to medium-low, and simmer for about 25 minutes, stirring occasionally, until the liquid is absorbed and the mixture is creamy.
Breakfast bowl variations
This base recipe is extremely versatile. Top the cooked quinoa-oatmeal with fresh fruit, nut butter, nuts and seeds, spices, or a dollop of yogurt for different flavor profiles.
Suggested mix-ins and toppings:
- Fresh or frozen fruit (berries, bananas, pineapple, mango, kiwi)
- Chia seeds
- Yogurt (dairy or plant-based)
- Nut butters
- Nuts and seeds (almonds, toasted coconut flakes)
- Dark chocolate chips
- Warm spices such as cinnamon, chai spice, or pumpkin pie spice
- Vanilla or other extracts
Here are four ready-made bowl ideas to try:
Blueberry Almond Butter
Stir cinnamon into the oatmeal while it cooks, then top with fresh blueberries and a drizzle of warmed almond butter mixed with a touch of coconut oil.
Tropical
Top the porridge with pineapple, mango or papaya, sliced kiwi, and unsweetened coconut flakes for a bright, tropical bowl.
Banana Chocolate Chip
Top with sliced bananas, dark chocolate chips, and a sprinkle of chia seeds. You can also mash a banana into the porridge for extra creaminess.
Vanilla Almond Raspberry
Stir vanilla extract into the finished oatmeal and top with fresh raspberries and toasted sliced almonds for a delicate, nutty finish.
How to store and reheat for meal prep
This quinoa-oatmeal keeps well in the refrigerator for up to 5 days, making it ideal for batch cooking.
- Divide the cooled oatmeal into jars or containers with enough room for toppings.
- Before reheating, add about 1/4 to 1/3 cup additional milk to each portion to loosen the texture.
- Heat in the microwave for 1 to 1 1/2 minutes until warm. Add fresh fruit and fragile toppings after heating for best texture.
Recipe notes
- I used light canned coconut milk, but any milk (dairy or plant-based) will work.
- Maple syrup can be substituted with honey, agave, or another sweetener of your choice.
- The porridge is mildly sweet; adjust the sweetener to your preference.
More oatmeal recipes you might enjoy
- Baked steel cut oatmeal
- Blueberry overnight oats
- Instant Pot steel cut oats
- Banana cream pie chia overnight steel cut oats
- Slow cooker pumpkin chia steel cut oats
Did you try this recipe? If so, please leave a review below and tag @flavorthemoments on social media so I can see your creations.
Quinoa Oatmeal
Servings: 6
Prep Time: 10 mins | Cook Time: 25 mins | Total Time: 35 mins
Creamy quinoa oatmeal combines steel-cut oats and quinoa for a comforting, gluten-free breakfast that’s easy to prep and customize.
Ingredients
Quinoa Oatmeal Base Recipe:
- 2 cups coconut milk (or milk of choice)
- 2 cups water
- 1/2 cup quinoa, rinsed
- 1/2 cup steel-cut oats
- 3 tablespoons maple syrup (or preferred sweetener)
- Pinch of salt
Blueberry Almond Butter:
- 1 teaspoon ground cinnamon
- 1 1/2 cups blueberries
- 3 tablespoons almond butter
- 3 teaspoons coconut oil
Tropical:
- 1 cup fresh pineapple chunks
- 1 cup chopped papaya or mango
- 3 kiwi, peeled and sliced
- 6 tablespoons unsweetened coconut flakes
Banana Chocolate Chip:
- 2 large bananas, sliced
- 6 tablespoons dark chocolate chips
- 6 teaspoons chia seeds (optional)
Vanilla Almond Raspberry:
- 2 teaspoons vanilla extract
- 1 1/2 cups fresh raspberries
- 6 tablespoons sliced toasted almonds
Instructions
Prepare the Quinoa Oatmeal:
- Place the coconut milk and water in a medium saucepan and bring to a boil over medium-high heat.
- Add the rinsed quinoa, steel-cut oats, maple syrup, and a pinch of salt. Stir to combine, reduce the heat to medium-low, and simmer for about 25 minutes, stirring occasionally, until the liquid is absorbed and the mixture is creamy.
Blueberry Almond Butter Bowl:
- Add 1 teaspoon ground cinnamon during the cooking time.
- Divide the oatmeal into bowls and top with blueberries.
- Warm almond butter and coconut oil briefly, stir until combined, and drizzle over the fruit.
Tropical Bowl:
- Divide the oatmeal into bowls or jars and top with pineapple, papaya or mango, kiwi, and coconut flakes.
Banana Chocolate Chip Bowl:
- Top the oatmeal with sliced banana, dark chocolate chips, and chia seeds if desired.
- Alternatively, mash a banana into the oatmeal for added creaminess.
Vanilla Almond Raspberry Bowls:
- Stir vanilla extract into the oatmeal after it finishes cooking.
- Divide into bowls and top with raspberries and toasted sliced almonds.
To Meal Prep:
- Make the quinoa oatmeal in advance and store in an airtight container in the fridge, or divide into jars sized for a 1/2 cup portion plus toppings.
- Before serving, add about 1/4–1/3 cup more milk and microwave for 1–1 1/2 minutes.
- Add delicate fresh fruit just before serving for best texture.
Notes
- This recipe easily doubles to feed a crowd.
- Quinoa oatmeal keeps in an airtight container in the refrigerator for up to 5 days.
- Customize bowls with your favorite spices, sweeteners, fruits, nuts, seeds, and nut butters.
Nutrition (per serving, estimated)
Calories: 243 kcal, Carbohydrates: 21 g, Protein: 4 g, Fat: 17 g, Saturated Fat: 14 g, Polyunsaturated Fat: 2 g, Sodium: 38 mg, Fiber: 2 g, Sugar: 6 g
Nutrition values are estimates for informational purposes only.
Course: Breakfast | Cuisine: American | Author: Marcie