Coconut Quinoa Oatmeal with Maple Syrup

I swap oats for quinoa in this creamy coconut quinoa oatmeal. Quinoa is no longer just a side dish; cook it in coconut milk and top with maple syrup to bring out its sweet side for a light and healthy breakfast dish. While most people just think of it as the current “superfood” trend, quinoa has been around for thousands of years and is a high-protein seed that tastes good too.

I am a creature of habit and I typically like to start my mornings with a bowl of oatmeal. Trading oats for quinoa offers me an alternative that is still healthy and will keep me from reaching for snacks in between meals.

Coconut Quinoa Oatmeal with Maple Syrup

Key Ingredients in This Recipe

• Quinoa – Quinoa is a whole grain cooked similar to rice. In this dish I cook quinoa in a combination of coconut milk and water for a creamy consistency similar to oatmeal made with oats. There are a few different types but white quinoa is the most common.
• Coconut milk – Coconut comes from the creamy liquid inside mature coconuts. It creates a rich, creamy oatmeal with a bit of coconut flavor.

How to Make Quinoa Oatmeal

1. Simmer base. In a saucepan over medium heat, bring 1 cup coconut milk, 1 cup water, sugar and salt to a boil.
2. Rinse quinoa. Rinse the quinoa in a fine mesh sieve under running water for about 30 seconds.
3. Simmer quinoa in the coconut milk. Shake gently to drain then stir the quinoa into the coconut milk mixture and reduce the heat to medium-low. Let simmer, stirring occasionally, until the coconut milk has been absorbed and the mixture is thick, about 20 minutes.
4. Assemble and serve. Serve warm in bowls topped with the remaining coconut milk and maple syrup drizzled over the top. Garnish with figs, blueberries and blackberries.

Other Recipes to Try

If you enjoy this quinoa oatmeal recipe, I recommend checking out some of these:

• Pumpkin Spice Oatmeal
• Almond Butter Overnight Oats
• Creamy Millet Pudding

Coconut Quinoa Oatmeal with Maple Syrup

Print Pin

Prep Time 5 minutes mins

Cook Time 30 minutes mins

Serves 4

US Customary – Metric

Ingredients:

• 1 (13.5-ounce) can coconut milk
• 1 tablespoon granulated sugar
• ¼ teaspoon kosher salt
• 1 cup white quinoa
• ¼ cup maple syrup
• Figs, quartered, for serving
• Blueberries, for serving
• Blackberries, for serving

Instructions:

• In a saucepan over medium heat, bring 1 cup coconut milk, 1 cup water, sugar and salt to a boil.
• Rinse the quinoa in a fine mesh sieve under running water for about 30 seconds.
• Shake gently to drain then stir the quinoa into the coconut milk mixture and reduce the heat to medium-low. Let simmer, stirring occasionally, until the coconut milk has been absorbed and the mixture is thick, about 20 minutes.
• Serve warm in bowls topped with the remaining coconut milk and maple syrup drizzled over the top. Garnish with figs, blueberries and blackberries.

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