I love breakfast meal recipes that can be made ahead of time for the work week. This dish is the perfect combination of protein and fats to keep me full for the morning, well at least until 10 AM. :/ This has become on routine under my IBS breakfast recipes.
This was a huge disaster the first time I tried to make it. I couldn’t get the milk to dissolve on the stove top so I decided to make a “rice cooker” version of this recipe and it turned out perfectly. It could have been user error but when I tried it again, it worked out much better.
What are your favorite make-ahead breakfast recipes? If you’re looking for another make ahead breakfast recipe, check out this baked blueberry oatmeal recipe.
Breakfast Quinoa Ingredients
Toasting coconut flakes on stove top.
Breakfast Quinoa
- Prep Time: 5 minutes
- Cook Time: 30 minutes
- Total Time: 35 minutes
- Yield: 2 servings 1x
Ingredients
- 1/2 Cup Unsweetened Coconut Shreds
- 1 Cup Quinoa
- 2 Cups Milk (milk of your preference, I used Lactaid Milk)
- 1/4 Cup Maple Syrup
- 1/2 Teaspoon Pure Vanilla Extract
- 1 Tablespoon Chia Seeds
- Dash of Ground Cinnamon
- Optional: berries/bananas for garnish
Instructions
- Using a small skillet on medium heat, add shredded coconut and toast until a light golden color appears. Set aside to cool.
- In a rice cooker, add milk, quinoa, maple syrup, cinnamon, chia seeds, and vanilla extract. Follow instructions per your rice cooker.
- Serve hot & garnish with toasted coconuts, berries, & bananas.
Keywords: fodmap breakfast recipe, fodmap quinoa recipe, fodmap quinoa