Quinoa Oatmeal

Ingredients

• 480 ml (2 cups)skimmed milk
• 120 ml (½ cup)water
• 60 g (¾ cup)old-fashioned rolled oats
• 43 g (¼ cup)quinoa
• 10 ml (2 tsp)honey
• 1 tspground cinnamon
• 2.5 ml (½ tsp)vanilla extract
• ⅛ tspsalt
• 60 g (½ cup)raspberries
• 35 g (¼ cup)toasted sliced almonds

Instructions

1. 1

   Heat the milk

   Pour the skimmed milk and water into a large saucepan. Bring to a simmer over a medium heat.

2. 2

   Add the grains

   Stir in the oats, quinoa, honey, cinnamon, vanilla extract and salt, then turn the heat down to low.

3. 3

   Cook until tender

   Cover and cook for about 15 minutes, stirring occasionally, until the oats and quinoa are tender.

4. 4

   Add the toppings

   Serve the oatmeal topped with raspberries and toasted sliced almonds.

What is quinoa oatmeal?

Quinoa oatmeal is a porridge-style breakfast that cooks quinoa and rolled oats together in milk and water. Oats have long been a familiar base for breakfast porridge, while quinoa, an Andean grain, brings a distinct texture to the bowl.

Here, honey, cinnamon and vanilla flavour the grains, while raspberries and toasted almonds provide a bright, crunchy contrast.

Nutrition and macros by portion

The nutrition label shows one serving as written: 200 calories, 9g protein, 30g carbs, 6g fat.

The oats, quinoa and honey provide most of the carbohydrates; the milk and almonds contribute fat, while quinoa, milk and almonds supply protein. Pair a bowl with an egg or plain yoghurt if you want a more substantial plate.

Why combine oats and quinoa?

Rolled oats soften into a creamy base as they cook. Quinoa keeps a little more definition, so the finished porridge has more texture than oats alone.

Milk makes the cooking liquid richer than water on its own. The water helps keep the mixture from becoming too heavy as the grains absorb liquid.

Getting the texture right

Low heat: once the grains have been added, keep the pan at a gentle simmer so the milk does not boil vigorously.

Stirring: stir occasionally while the pan is covered, checking that the porridge is not catching on the bottom. It is ready when both the oats and quinoa are tender.

Flavour and toppings

Warm spices: cinnamon and vanilla are added to the cooking mixture, so their flavour is spread through the porridge rather than sitting only on top.

Fresh finish: raspberries add a tart, juicy note, and toasted almonds bring crunch. Add both when serving to keep their contrasting textures.

Timing the breakfast

The grains need about 15 minutes of covered cooking after they go into the pan. Keep an eye on the simmer and stir now and then rather than leaving the saucepan unattended.

Allow a little time to portion and top the oatmeal before serving. The recipe takes 25 minutes in total.

Serving ideas

Serve warm in bowls with the raspberries and almonds on top. The fruit and nuts are already part of the recipe, giving the soft porridge a fresh and crunchy finish.

For a fuller breakfast, serve it alongside an egg or plain yoghurt. If you prefer a looser consistency, stir in a splash of milk when serving.

Recipe notes & tips

• Use a large saucepan so the milk has room to simmer without bubbling over.
• Keep the heat low after adding the grains to help prevent the milk from scorching.
• Stir occasionally, making sure to scrape across the bottom of the pan.
• Check tenderness near the end of cooking, as quinoa and oats can soften at different rates.
• Add the raspberries and almonds just before serving for the best contrast in texture.

Variations

• Use another berry: top the porridge with sliced strawberries or blueberries instead of raspberries.
• Add chopped apple: stir in small pieces while the grains cook for a softer fruit topping.
• Swap the nuts: use toasted chopped hazelnuts in place of the almonds.
• Make it dairy-free: use an unsweetened plant-based milk instead of skimmed milk.
• Adjust the sweetness: serve with less honey or add a little more to taste.

Common mistakes to avoid

• Boiling the milk hard: lower the heat to a gentle simmer to reduce the chance of scorching or spilling over.
• Skipping the stirring: stir occasionally so grains are less likely to catch on the bottom of the pan.
• Cooking by the clock alone: check that both the oats and quinoa are tender before serving.
• Adding toppings too early: put the raspberries and almonds on at the end to preserve their texture.
• Leaving the pan uncovered: keep it covered during cooking, stirring occasionally as directed.

How to store

Cool the oatmeal promptly and refrigerate it in a covered container for up to 3 days, or freeze individual portions for up to 3 months. Reheat in the microwave, stirring and adding a splash of milk or water if needed; add the raspberries and almonds after reheating.

Frequently asked questions