Coconut Cream Breakfast Quinoa

Coconut cream breakfast quinoa

Do you love a warm breakfast cereal? If so, this vegan coconut cream breakfast quinoa is for you! Oatmeal is not the only cereal option that can be enjoyed for breakfast. There are other whole-grains or seeds, like quinoa, that can be cooked with a milk of your choice and topped with a variety of toppings such as fruits, nuts, seeds, and spices to create endless options of breakfast deliciousness.

Quinoa, pronounced KEEN-wah, is a nutrient-dense high-fiber, high-protein pseudo-cereal. Quinoa is technically a seed, but is prepared and eaten similarly to a grain and counts as a whole-grain food. Quinoa provides all 9 essential amino acids making it a complete protein food which is a great option for plant-based eaters. One cup of quinoa provides ~8 grams of protein and ~5 grams of fiber.

The creaminess in this dish comes from a can of coconut cream although any plant-milk such as almond milk, soy milk, or coconut milk will do.

A bowl of coconut cream breakfast quinoa. A vegan and gluten-free breakfast.

This recipe is fall-inspired with fresh apples, pumpkin pie spice, and Trader Joe’s apple cider jam.

A jar of apple cider jam from Trader Joe's. Add to bowl of quinoa.

This coconut cream breakfast quinoa recipe is dairy-free, gluten-free, wheat-free, soy-free, egg-free and can be nut-free depending on the toppings used. For example, instead of the peanut butter & slivered almonds try sunflower seed spread and chia seeds.


  • 1 cup quinoa, rinsed
  • 1-14 ounce can coconut cream (I used Trader Joe’s)
  • 2 tablespoons water
  • 1 tsp vanilla extract
  • Cinnamon, few shakes
  • 1-2 tsp pumpkin pie spice seasoning
  • 2 apples, chopped
  • 2 tablespoons coconut oil
  • Toppings: nut or seed butter, slivered almonds or seeds,  jam

This makes about 4 bowls or servings.


  1. Add coconut cream, water, and quinoa to a pot and bring to a boil. Reduce heat, add vanilla extract and cinnamon, simmer for ~15 minutes or according to quinoa package directions.
  2. While quinoa is cooking, heat coconut oil in pan or wok over medium heat. Add chopped apple and pumpkin spice seasoning and saute until apples are very tender and fragrant, ~10 minutes.  I added ~3 tablespoons of slivered almonds to the wok during the last 4 minutes.
  3. Combine quinoa and apple in a bowl, add toppings of choice. In this case I was feeling peanut butter, Trader Joe’s seasonal apple cider jam and a little more cinnamon.

So simple, so delicious and ready in less than 30 minutes!  Another bonus is that this recipe reheats well the next day so don’t be afraid of leftovers.

Coconut cream used for cooking the quinoa. Also add cinnamon, and vanilla extract

Try it out and let me know what you think!

Check out my other quinoa recipes:

Low FODMAP Quinoa Tabbouleh




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