Traditional recipes

PointsPlus Quinoa and Apple Breakfast Cereal Recipe

PointsPlus Quinoa and Apple Breakfast Cereal Recipe

Quinoa and Apple Breakfast

A delicious protein-packed cereal that also makes a sweet side dish — great with raisins, crystallized ginger, sautéed pear, nuts and dried berries, too.


  • 1 cup uncooked quinoa
  • 2 sprays cooking spray
  • 1 tablespoon butter, divided
  • 2 medium apples, chopped or diced
  • 2 cups water, cold
  • ½ teaspoon ground cinnamon
  • 3 tablespoon packed brown sugar
  • ¼ cups fat-free skim milk


Soak quinoa in a bowl of water for 5 minutes. Meanwhile, coat a large skillet with cooking spray; set over medium heat. When skillet is hot, melt ½ tablespoon butter until it just starts to sizzle. Add apples and cook, turning occasionally, until apples are soft and begin to caramelize, about 5-10 minutes depending on personal taste; set aside. Rinse and drain quinoa. Add quinoa and 2 cups of cold water to a medium saucepan and bring to a boil over medium-high heat; boil for 1 minute. Reduce heat to low, cover pan tightly and allow quinoa to simmer for 10 minutes. When quinoa is cooked (a little tail will appear on each grain), remove from heat and fluff with a fork. Add remaining ½ tablespoon butter, cinnamon, sugar and milk; stir to combine and fold in apples.

Fantastic Apple Cinnamon Quinoa Breakfast Bake

Similar to the breakfast casserole recipe presented above, sometimes you just want to start your mornings a little differently. The best part of this breakfast bake recipe is that you can make it in advance, like the night before, so that on busy mornings all you need to do is cut off a square and re-heat it in the microwave for a quick and satisfying breakfast that will keep you feeling full until lunch.

Recipes like these are the very definition of “comfort food,” and when is there a better time to be comforted than when you have to head off to another long day at the office, or when your kids are grumbling about heading off to school? It might actually give everyone something to look forward to when they know they have this delish dish waiting for them in the morning.

This recipe is also perfect for those cold winter mornings when the thought of a cold bowl of cereal (with nondairy milk) gives you the chills. After all, dinner doesn’t have to be the only meal that “sticks to the ribs.”

Apple Cinnamon Quinoa Breakfast Bowls

The great debate. Apple or pumpkin for fall? I actually like both, but tend to gravitate more towards apple, which is why I’m sharing these Apple Cinnamon Quinoa Breakfast Bowls before the first pumpkin recipe of the season. Don’t worry, the pumpkin is coming next week.

So, why quinoa instead of oatmeal for breakfast? There’s a few reasons I decided to try it out. First off, sometimes you just want to change up your routine. Oatmeal is great, but like everything eaten routinely, sometimes you just want something a little different.

Second reason, quinoa is a great source of protein and fiber and edges out oats in both of these categories. As you probably already know, eating protein and fiber are an ideal way to start your morning. They help keep you full, regulate blood sugar levels and get that digestive system working.

The final reason I decided to give the quinoa for breakfast a try is a personal reason, but I’m sure I’m not alone in this category either. I can eat oats in a very small quantity, but I’ve found that a normal sized serving doesn’t sit too well with me.

Quinoa is also a great alternative if you aren’t into the texture of oatmeal. I used to hate it when I was a kid, but soon learned it was the lack of texture I didn’t like, which is why I’m all about topping on both oatmeal and these Apple Cinnamon Quinoa Breakfast Bowls.

Making these bowls might seem like a little too much work for a busy morning, but everything can be made in advance so all you have to do is reheat it. You can even double or triple the recipe so you have enough for the entire week.

The flavor is just what you’d expect. Lots of cinnamon with hints of nutmeg and ginger. Sweet apples almost like apple pie filling. A tangy cinnamon Greek yogurt topping to balance out the sweetness and of course toasted pecans and coconut for crunch.

If you’re looking to change up your oatmeal routine, but still want those sweet, warm, carbs for breakfast, then these quinoa breakfast bowls are a great place to start. Enjoy!

Cooking tips

If you prefer a creamy warm breakfast, Use an immersion blender to puree for just a few seconds. A regular blender can also be used by simply transferring half the fruited quinoa to the blender, then returning to the pan when done.

I used to do this but found over time that I prefer it unblended.

Blending with an immersion blender is a step I used to add, but now love this recipe without any blending.

I love to make this with raisins and dried apricots. It can also be made with other delicious options like mango, peaches, and berries. They can be fresh or dried, whichever is your preference.

When we make this recipe in the Food for Life nutrition education and cooking classes, participants are always amazed by how sweet it taste without any added sugar or sweeteners.

Plant-based vegan sausage makes a great addition when serving this for breakfast. It is one of the many products that I like to order from MamaSezz meal delivery service. It comes ready to heat and eat, and it can also be frozen.

Cinnamon Apple Healthy Breakfast Bars Recipe

It doesn’t matter whether it is fall or any other time of the year, kids always love apple cinnamon anything. And mine happily gobble these up, even though they don’t always like quinoa. In fact, they are always ready to devour them so quickly that I usually stash some in the freezer so I would still have a little stockpile for when life gets busy.

I love that not only are they easy and convenient to have on hand, but they are also packed with wholesome ingredients that provide plenty of whole grains, protein, and fiber to keep us all satisfied.

And if you love these, you’ve gotta try variations like Healthy Pumpkin Breakfast Bars and Healthy Banana Breakfast Bars!

Here is a brief overview so you can see just how easy it is to make. Scroll down to the printable recipe card for the full quantities and details.
But don’t skip my PRO TIPS below!


  • Maple Syrup – use the REAL stuff, not pancake syrup.
  • Unsweetened Applesauce
  • Egg – you can also use two egg whites or 1/3 cup liquid egg white substitute
  • Almond Butter – or any other nut butter or even a seed butter for a nut-free option
  • Vanilla Extract
  • Quick Cooking Oats – these are the ones that cook in about five minutes, NOT the packets of instant oats, and not old-fashioned oats that take longer to cook.
  • Quinoa – cooked as per package instructions and cooled to room temperature.
  • Baking Powder
  • Ground Flax Seed – aka flax meal or flax seed meal
  • Cinnamon
  • Apples – peeled and chopped into about 1/4-inch pieces
  • Pecans – can substitute walnuts or pumpkin seeds, or omit entirely.

Directions overview – scroll to the recipe card for the full set of instructions

  1. Preheat your oven to 350°F. Line a square baking pan with parchment paper and spray with nonstick cooking spray.
  2. In a small bowl, whisk together the wet ingredients.
  3. In a large bowl, combine the dry ingredients and stir until evenly distributed.
  4. Add the wet ingredients to the dry ingredients, and stir to combine.
  5. Mix in the apples and pecans.
  6. Press firmly into the prepared baking pan.
  7. Bake for 25-35 minutes, or until browned and firm to the touch.
  8. Cool completely and cut into squares.


  • This recipe uses cooked and cooled quinoa. Follow the package instructions, but typically you’ll rinse the quinoa, add to a pot with water, bring to a boil, and simmer for 10-15 minutes. To cool it quickly, spread it out in a thin layer on a baking sheet.
  • You’ll know they are done when they are browned on the top and feel firm when you press in the middle.


You can use an egg, egg whites, or liquid egg or egg white substitute in this recipe and it will turn out fine. Use the equivalent of one egg or two egg whites.

To make them nut-free, you can use sunflower seed butter or date paste and omit the pecans or substitute with pumpkin seeds if you’d still like that bit of crunch.

Serving suggestions

It’s perfect for a portable breakfast on-the-go. But my kids actually like to eat them on a plate slightly warmed with a bit of butter or even a drizzle of maple syrup or a smear of almond butter.


  • I definitely recommend lining your baking pan with parchment paper. It makes the bars much easier to remove once they are cooled so you can cut them into nice squares.
  • Using a serrated knife and cutting with a gentle sawing motion will give you the cleanest cut.


You can keep the bars at room temperature in an airtight container for a day or so, but I would recommend storing them in the refrigerator where they will last several days to a week.

Can you freeze apple oatmeal breakfast bars?

Yes, these bars freeze well in an airtight container or plastic freezer storage bag. For long-term storage, I’d recommend wrapping the container in plastic wrap, or the bars in plastic wrap before putting them in a plastic storage bag. If you wrap them individually, it’s easy to remove one at a time without cause frost or freezer burn on the others.

Then take one or more out the night before and thaw it overnight in the fridge. Or pop in the microwave for a few seconds if you take it out at the last minute.

Are these breakfast bars gluten free?

Gluten Free Disclaimer: I am not a medical professional. This information is solely based on my research and personal experience, and I provide it as a courtesy to my readers. Please consult your doctor or medical professional for any questions as it relates to your needs, particularly if you have celiac disease or a severe gluten allergy or intolerance. Products, manufacturing facilities, and ingredients change frequently, so you should always contact the manufacturer for the latest information.

Yes, you can make these as gluten free breakfast bars as the ingredients are all naturally gluten free or are available that way. A few items to watch out for:

  • Oats – be sure to buy certified gluten free quick oats.
  • Flax seed – read the labels, as occasionally flax seed or flax seed meal is processed in a facility with wheat-containing ingredients, so if you are highly sensitive or have celiac, there may be a risk of cross-contamination.
  • Baking powder – again, most brands are gluten free, but read labels or use a brand you trust.
  • Vanilla Extract – if you are highly sensitive, be sure there are no additives that may contain gluten (like caramel coloring)

Can you make nut-free breakfast bars?

Yes, you can substitute the almond butter with sunflower seed butter or another seed butter or even date paste, and either omit the pecans or replace them with pumpkin seeds for crunch, or even white chocolate chips, if you like.

For even more recipes to help your follow your passions of food, family, and fun,
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Mealthy gluten free breakfast recipes

Apple Pie Quinoa Breakfast Bowl

I live in Florida, which means fall is fleeting. But the moment I can feel even the slightest change in the air, I get so excited to dive into my favorite fall flavors and autumn-inspired recipes (like all things pumpkin spice).

One of the most versatile and delicious ingredients is the apple. I can’t get enough!

They are so tart and crisp and sweet. I love the many different varieties of apples and how they are so versatile in how they can be prepared. A little cheese and apples for snack, pressed into a quesadilla or shredded on top of oatmeal. We have even roasted them with Brussels sprouts. So yummy!

When I meet with people to talk about their nutrition, I’ve appreciate how much learn from my clients. Not just about what has shaped their eating habits, but also about new ways to prepare food.

I’d never thought to shred apples or pears on top of oatmeal, I usually just toss on blueberries and strawberries. But one of my clients swore this is the best way to eat oatmeal so I’ve been wanting to give it a try. Girl was she right!

It brings a unique twist to traditional oats and blends really well into the oatmeal. Have you ever made quinoa “oatmeal”? It’s so so good and filled with lots of fiber and protein to keep you satisfied all morning!

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I’m Wardee Harmon, and I’m the author of the Complete Idiot’s Guide to Fermenting Foods and the lead teacher for Traditional Cooking School’s Bible-based cooking program.

Our Bible-based cooking program is for Christian families who know they should eat healthier but don’t know where to start… you can still “eat what you want to eat” like cinnamon rolls and cookies, bread and butter, and meat and potatoes… except it’s all healthy by God’s design… without spending hours in the kitchen!

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17 Delicious Ways to Eat Quinoa for Breakfast

I probably don't need to sell you on the idea of eating quinoa. Although it's technically a seed, quinoa has quickly become the trendiest way to fill your whole grain quota, and quinoa bowls are taking over lunch menus (and Pinterest boards) everywhere. Something you may not have come around to yet, though, is eating quinoa for breakfast. Let me just start by saying: Quinoa for breakfast is an excellent idea.

It's no secret that I love classic oatmeal more than pretty much any other food out there, but even I can appreciate the appeal of a quirky, quinoa-based breakfast every once in a while. See, when I cook whole grains, I cook them in big batches to use in recipes throughout the week. Most of the time I have no problem getting through the whole batch, but sometimes I find myself with an almost-full container of cooked quinoa (or farro, or wild rice) come Thursday night, and that's when I start getting creative. I like eating cold quinoa on top of yogurt with some fruit and nuts, or warming cooked quinoa in a pot with milk and whatever toppings or sweeteners I have on-hand. It's also fun to throw cooked quinoa into eggs as you're scrambling them, or add it to breakfast classics like pancakes and muffins.

If your interest is piqued, here are 17 quinoa breakfast recipes that range from simple bowls to a brunch-worthy quiche. Next time you open the fridge and see that container of cooked quinoa sitting there, you'll know exactly what to do.

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Leanne Vogel has experienced success in using her recipes and keto-based diet. It works with her lifestyle but there are no assurances or representations of any kind made by Leanne Vogel or Healthful Pursuit Inc. that you will attain any success in using the same recipes or adopting a keto-based diet. Healthful Pursuit provides information in respect to healthy living, recipes, nutrition, and diet and is intended for informational purposes only. The information provided is not a substitute for medical advice, diagnosis, or treatment nor is it to be construed as such. We cannot guarantee that the information provided by Healthful Pursuit reflects the most up-to-date medical research. Information is provided without any representations or warranties of any kind. Please consult a qualified physician for medical advice, and always seek the advice of a qualified healthcare provider with any questions you may have regarding your health and nutrition program.

Quinoa and Oatmeal Cereal Heart Healthy

Oatmeal contains a balanced soluble and insoluble fiber, which reduces your low-density lipoprotein (LDL), the &quotbad&quot cholesterol. Walnuts can significantly reduce blood cholesterol, rich in polyunsaturated fatty acids, walnuts also help keep blood vessels healthy and elastic. Cinnamon and honey together reduces the cholesterol in the arteries, lowering LDL cholesterol helps heart health! A key nutrient in raisins and bananas is potassium which may help reduce the risk of stroke, lower blood pressure, reduce risk of heart arrhythmias. Apples have no fat, cholesterol or sodium, and contain small amounts of potassium, which may promote heart health. Take note: Commercial cultivation of quinoa removes much of the soapy saponins that coats the seeds, I would still thoroughly wash the seeds to remove any remaining saponin residue. Place the quinoa in a fine-meshed strainer, gently rubbing the seeds together with your hands while water runs over the seeds. Quinoa a very good source of magnesium, the mineral that relaxes blood vessels. Since low dietary levels of magnesium are associated with increased rates of hypertension, ischemic heart disease and heart arrhythmias, this ancient grain can offer yet another way to provide cardiovascular health. Leftovers can be cooled and refrigerated in an airtight container for up to 5 days. For results this type of breakfast should be eaten 6 times a week.