It’s a breakfast in a mug…that’s all. This Quinoa Breakfast Mug is my perfect formula for those on the go. I make a batch of it over the weekend and all I have to do is assemble the finished recipe in the morning in a bowl or mason jar, and I am out and about to take on my day. I did not really care for breakfast once I moved out of my parent’s home. By the time it was lunch I was hungry and would end up making the worst food choices, and later regret it. Believe me when I say an empty stomach can be a devil’s workshop! So, I started looking for recipes or breakfast options that were nutritious and easy to put together – the kind that you could take with you wherever you might be going. And might I say, this has kept me in check, and my weight too. This recipe has no processed sugar. The sugar comes from the sweetness of the fruits you add, and the dates. I love using fruits in season because they are cheaper and that way you can also give your palette some variation. You can add whatever nuts your heart desires. If you follow a vegan or dairy-free lifestyle, you can just use some coconut milk or cream. For those dairy lovers, add a dollop of your favorite Greek yogurt and enjoy the creaminess it brings to this dish. I do occasionally enjoy a generous dollop of Greek yogurt or coconut cream, but not today. I decided to keep it simple and chose some coconut milk instead. You will thank me for introducing you to this breakfast as you deserve a break from that store bought cereal and ordinary oatmeal!
Prep time: 10 mins and Cook time: 20 mins
Serves 5 to 6
INGREDIENTS
- Quinoa — 1 cup (red, black or white)
- Dates — 2, pitted and chopped
- Almond milk, coconut milk or regular milk — 1 cup
- Water — 1 cup
- Vanilla extract — 1 teaspoon
- Ground cinnamon (optional) — 1/4 teaspoon
- Coconut cream or Greek yogurt — 2 tablespoon
- Fruits — Of your choice (used in this recipe were Granny Smith Apple and plum)
- Nuts — Your choice (used in this recipe were toasted pecans and unsweetened shredded coconut)
DIRECTIONS
- In a saucepan with a lid, add the quinoa, almond milk, water, dates, vanilla extract and ground cinnamon. Cook it over medium heat with the lid on for about 20 minutes. When the quinoa absorbs all the liquid and puffs up, its ready. Let it cool completely.
- Meanwhile, chop your fruits and set them aside
- If using coconut cream or Greek yogurt, add half a teaspoon of honey and vanilla extract. Whisk until all combined.
This is an optional step. You can skip it and just use plain yogurt or coconut cream. - Now in a mug, disposable glass or mason jar, add a layer of the chopped fruits. Then add 2 to 3 tablespoons of the quinoa. Layer it with 2 tablespoons of yogurt or coconut cream and top it off with some toasted nuts and left over chopped fruits.
Your breakfast in a mug is ready to take on the world with you!
