Quinoa Oatmeal

Ingredients

• 480 ml (2 cups)coconut milk, or your favourite milk
• 480 ml (2 cups)water
• 85 g (½ cup)quinoa, rinsed
• 90 g (½ cup)steel-cut oats
• 45 ml (3 tablespoons)maple syrup, or your favourite sweetener
• A pinchsalt
• 5 ml (1 teaspoon)ground cinnamon
• 225 g (1½ cups)blueberries
• 45 ml (3 tablespoons)almond butter
• 15 ml (3 teaspoons)coconut oil
• 165 g (1 cup)fresh pineapple chunks
• About 165 g (1 cup)chopped papaya or mango
• 3kiwis, peeled and sliced
• 30 g (6 tablespoons)unsweetened coconut flakes
• 2 largebananas, sliced
• 90 g (6 tablespoons)dark chocolate chips
• 30 g (6 teaspoons), optionalchia seeds
• 10 ml (2 teaspoons)vanilla extract
• 185 g (1½ cups)fresh raspberries
• About 45 g (6 tablespoons)sliced toasted almonds

Instructions

1. 1

   Heat the liquids

   Put the coconut milk and water in a medium saucepan. Bring to the boil over a medium-high heat.

2. 2

   Cook the grains

   Stir in the rinsed quinoa, steel-cut oats, maple syrup and a pinch of salt. Lower the heat to medium-low and simmer for 25 minutes, stirring occasionally, until the liquid has been absorbed.

3. 3

   Add cinnamon

   For the blueberry bowl, stir the ground cinnamon into the oatmeal while it cooks.

4. 4

   Add blueberries

   Divide the oatmeal between bowls and scatter the blueberries over the top.

5. 5

   Drizzle almond butter

   Put the almond butter and coconut oil in a small bowl and microwave on high for about 20 seconds, until softened. Stir to combine, then drizzle over the blueberries.

6. 6

   Add tropical fruit

   For the tropical bowl, divide the oatmeal between bowls or meal-prep jars. Top with the pineapple, papaya or mango, kiwi and coconut flakes.

7. 7

   Add banana toppings

   For the banana and chocolate bowl, top the oatmeal with sliced banana, chocolate chips and chia seeds, if using. You can also mash the banana and stir it into the oatmeal.

8. 8

   Stir in vanilla

   For the raspberry and almond bowl, stir the vanilla extract into the oatmeal once it has finished cooking.

9. 9

   Finish with berries

   Divide the vanilla oatmeal between bowls and top with raspberries and sliced almonds.

10. 10

    Pack for later

    Make the oatmeal ahead and keep it in an airtight container in the fridge, or divide it between jars or containers large enough to hold 120 ml (½ cup) of oatmeal and the toppings.

11. 11

    Reheat with milk

    Before serving, add about 60–80 ml (¼–⅓ cup) more milk of your choice and microwave on high for 1–1½ minutes.

12. 12

    Add fresh fruit

    Add the banana, tropical fruit or raspberries just before serving.

What is quinoa oatmeal?

Quinoa oatmeal combines quinoa with oats in a warm, spoonable breakfast. Oat porridge is a familiar American breakfast; quinoa brings a slightly nutty flavour and a different texture to this version.

The grains simmer together in milk and water, while fruit and other toppings let you make bowls with different flavours from one batch.

Nutrition and macros by portion

The nutrition label shows one serving as written: 243 calories, 4g protein, 21g carbs, 17g fat.

The oats, quinoa and fruit provide most of the carbohydrates, while the coconut milk, almond butter, coconut oil, chocolate, coconut flakes and almonds contribute much of the fat. The recipe lists 4 g of protein per serving; for a more balanced plate, serve it with a protein-rich side such as unsweetened soya yoghurt.

The grain-and-liquid base

Quinoa: Rinsing it before cooking helps remove any surface residue and prepares it to simmer with the oats.

Steel-cut oats: These give the porridge a chewy, hearty texture. Use the specified type, as other oats may cook at a different rate.

Milk and water: The mixture provides the liquid for cooking and gives the finished oatmeal a creamy base.

Keep the simmer gentle

After the liquid boils, reduce the heat to medium-low before adding time for the grains to cook. Stir occasionally so the mixture cooks evenly as the liquid absorbs.

The recipe gives a 25-minute simmer; keep an eye on the pan towards the end and use the visible cue of absorbed liquid to judge when the base is ready.

Choose a topping combination

Blueberry and almond: Cinnamon seasons the oatmeal, while blueberries add a fresh, juicy topping. Warming almond butter with coconut oil makes it easy to drizzle.

Tropical fruit: Pineapple, papaya or mango, kiwi and coconut flakes give the bowl a mix of fruit and texture.

Banana and chocolate: Top with banana, chocolate chips and optional chia seeds, or mash the banana into the oatmeal. The vanilla version is finished with raspberries and toasted almonds.

Plan the timing

The recipe lists a total time of 35 minutes, including the 25-minute simmer. Gather the toppings while the grains cook so the bowls are ready to finish when the oatmeal is done.

For meal prep, make the base ahead and portion it into jars or containers. Add delicate fruit shortly before eating rather than storing it on top.

Serve it your way

Serve the oatmeal warm in bowls, with the toppings arranged over the surface. Since the recipe offers several topping combinations, you can prepare one style for everyone or let each person choose.

If preparing it for later, keep extra milk to hand for reheating and add the fresh fruit just before serving.

Recipe notes & tips

• Rinse the quinoa before adding it to the pan.
• Stir occasionally during the simmer to help the grains cook evenly.
• Microwave the almond butter and coconut oil for about 20 seconds, then stir before drizzling.
• Add the cinnamon during cooking for the blueberry version.
• Keep the fresh banana, tropical fruit and raspberries aside until just before serving.
• Stir in extra milk when reheating if the oatmeal has thickened.

Variations

• Blueberry and almond: Add cinnamon to the cooking oatmeal and finish with blueberries and a warm almond-butter drizzle.
• Tropical fruit: Top with pineapple, papaya or mango, kiwi and unsweetened coconut flakes.
• Banana and chocolate: Add sliced banana, dark chocolate chips and optional chia seeds.
• Vanilla raspberry: Stir in vanilla after cooking, then top with raspberries and toasted sliced almonds.
• Sweetener swap: Replace the maple syrup with your preferred sweetener.

Common mistakes to avoid

• Skipping the quinoa rinse: Rinse it before cooking as directed.
• Keeping the heat too high: Lower it to medium-low after the liquid boils to maintain a simmer.
• Leaving the pan unstirred: Stir occasionally while the grains cook.
• Adding toppings too early: Hold fresh banana, tropical fruit and raspberries until serving.
• Reheating without extra milk: Add about 60–80 ml (¼–⅓ cup) before microwaving so the oatmeal can loosen as it warms.

How to store

Keep the cooked oatmeal in an airtight container in the fridge, or portion it into meal-prep jars with room for toppings. Reheat a portion with about 60–80 ml (¼–⅓ cup) extra milk for 1–1½ minutes on high; add fresh fruit just before serving.

Frequently asked questions