Save My daughter used to refuse oatmeal every single morning until I swapped it for quinoa one chilly October weekend. She watched me stir the tiny grains with cinnamon and apples, suspicious at first, then curious. By the time the kitchen smelled like warm spice and maple, she was already at the table with her spoon ready. That bowl disappeared faster than any breakfast I'd made in months.
I started making this on repeat during a particularly gray winter when my mornings felt rushed and joyless. Something about standing over the stove, watching the quinoa puff and the apples soften, became a small ritual I looked forward to. It wasn't fancy, but it made me slow down just enough to start the day on purpose instead of by accident.
Ingredients
- Quinoa, rinsed: Rinsing removes the natural bitter coating and makes the grains fluffier, I learned this after one gritty batch I had to toss.
- Unsweetened almond milk: It keeps the bowl creamy without heaviness, though oat milk works beautifully if you want something richer.
- Pure vanilla extract: Just half a teaspoon warms everything up in a way that feels almost like dessert.
- Apple, peeled, cored, and diced: I use Honeycrisp or Fuji because they hold their shape and bring natural sweetness without turning mushy.
- Maple syrup: Real maple syrup makes all the difference, the fake stuff just tastes like sugar water.
- Ground cinnamon and nutmeg: Cinnamon is the star, but nutmeg adds a quiet depth that sneaks up on you.
- Chopped walnuts or pecans: They add crunch and a toasty flavor that balances the soft quinoa perfectly.
- Raisins or dried cranberries: Little pockets of chewiness that make each bite a little different.
Instructions
- Combine and simmer:
- Stir together quinoa, almond milk, vanilla, diced apple, maple syrup, cinnamon, nutmeg, and a pinch of salt in a medium saucepan. Bring it to a gentle boil over medium heat, then lower the flame, cover, and let it simmer for 15 to 18 minutes, stirring now and then so nothing sticks.
- Let it rest:
- Pull the pot off the heat and let it sit covered for a couple minutes. This gives the quinoa time to absorb any last bit of liquid and get perfectly fluffy when you fluff it with a fork.
- Serve and top:
- Divide the warm quinoa between two bowls. Scatter walnuts, raisins, and extra apple slices on top, then drizzle with more maple syrup if you like things a little sweeter.
Save One Sunday morning my neighbor stopped by and caught me eating this straight from the pot, still in my pajamas. I offered her a bowl and she sat down at my kitchen counter without a word. We ate in comfortable silence, and she asked for the recipe before she even finished. It became our quiet tradition whenever she needed a reset.
How to Store and Reheat
I make a big batch and keep it in the fridge for up to four days in an airtight container. When I reheat it, I add a splash of almond milk and warm it gently on the stove or in the microwave, stirring halfway through so it doesn't dry out. The apples soften a bit more, but honestly, I kind of love how they almost melt into the quinoa.
Swaps That Actually Work
I've tried this with pears instead of apples when they were on sale, and it was just as good, maybe even a little more delicate. Once I ran out of walnuts and used pumpkin seeds, which gave it a nice earthy crunch without any tree nut worry. If you want extra protein, stir in a spoonful of almond butter right at the end or top it with a dollop of Greek yogurt.
What to Serve Alongside
This bowl is filling enough on its own, but sometimes I'll fry an egg and set it on top for weekend mornings when I want something more substantial. A cup of strong black coffee or chai makes it feel like a real breakfast instead of just fuel.
- Try it with a handful of fresh berries on the side for brightness.
- A drizzle of tahini adds unexpected richness if you're feeling adventurous.
- Leftover quinoa also works cold, stirred with a little extra milk and eaten like overnight oats.
Save This bowl has gotten me through cold mornings, late starts, and days when I needed something simple that still felt like care. I hope it does the same for you.
Recipe FAQ
- → Can I substitute the maple syrup?
Yes, honey or agave syrup work well as natural alternatives to maple syrup, providing similar sweetness and depth.
- → What nuts can I use for topping?
Walnuts and pecans offer great texture and flavor, but you can also try pumpkin or sunflower seeds for a nut-free option.
- → Is almond milk necessary?
Any plant-based or dairy milk can be used to cook the grains, adjusting flavor and creaminess according to preference.
- → How can I add more protein?
A dollop of Greek yogurt or a sprinkle of chia seeds can increase protein content while adding creaminess or texture.
- → Can I vary the fruit used?
Absolutely, pears or berries make excellent seasonal substitutions, bringing different sweetness and freshness.