About the Recipe
If your mornings ever feel like a sprint, this bowl is your built-in pause button. It’s warm, lightly sweet, and gives your body the slow, steady energy it needs to keep you grounded — especially during the wild holiday season. Plus, quinoa for breakfast? Listen… your body will thank you at 3 PM when everyone else is crashing.
Ingredients
1 cup cooked quinoa (or ½ cup uncooked, rinsed)
1 ¼ cups unsweetened almond milk (or any plant milk you love)
1 medium apple, chopped (Honeycrisp or Gala work beautifully)
1 tablespoon pure maple syrup
½ teaspoon ground cinnamon
¼ teaspoon vanilla extract
Optional toppings: sliced banana, toasted walnuts, chia seeds, dried cranberries
Preparation
Add quinoa and almond milk to a small pot over medium heat.
Stir in cinnamon, vanilla, sea salt, and half of the chopped apple.
Warm for 5–7 minutes, stirring occasionally, until thick and creamy.
Remove from heat and stir in the maple syrup.
Divide into bowls and top with remaining apples and any toppings you love.
Tips and Variations
For a deeper, richer flavor, sauté your apples in a splash of water and cinnamon for 2–3 minutes before topping your bowl. It turns the whole thing into an apple-pie breakfast moment without the sugar crash.
From My Kitchen to Yours
This bowl is one of my favorite ways to slow down and breathe before the day starts rushing at me. It’s simple, cozy, and feels like a warm hug straight from my kitchen. I hope it brings a little calm to your mornings too.