Apple Cinnamon Breakfast Quinoa

Since today is pretty much a stay-at-home-Sunday, I took the opportunity to get in the kitchen and whip up a little something for breakfast this week.  And since quinoa is the latest craze out there in the foodie world, I took a stab at this one.

Quinoa can be a little tricky to cook, so I took to the best method I've found:  my rice cooker.  Just follow the 2-1 ratio (2 parts liquid, 1 part quinoa) and let your rice cooker do the work.   If you don't have a rice cooker, I'm sure there's a good stovetop version, but this seems to do the trick for me.

The flavors cannot be beat: apples, cinnamon, brown sugar ... what could be wrong?!  And quinoa - a superfood seed, not grain - is jam-packed with protein to keep you going all morning long.

I had to give 'er a little taste before portioning it out and packing it up for breakfasts this week and I must say, a pretty awesome alternative to that prepackaged brown-sugar cinnamon oatmeal.


Oh, and I also whipped up a little slow cooker dinner for tomorrow, so check back for the outcome!


Apple Cinnamon Breakfast Quinoa 

Apple Cinnamon Breakfast Quinoa

What You Need:

• 1 cup quinoa, uncooked
• 2 cups water
• 2 apples, diced
• 1 tbsp butter
• 3 tbsp brown sugar
• 1 tsp cinnamon
• 1/4 c milk (I used unsweetened almond milk, but use your milk of choice)

How You Do It:

1. Place quinoa and water in rice cooker and cook according to appliance instructions.
2. While the quinoa cooks, melt 1/2 tbsp butter in skillet.  Add diced apples and cook until apples are soft and start to caramelize. 
3. Once quinoa is cooked, fluff with fork or rice paddle in large bowl.  Add remaining 1/2 tbsp butter, cinnamon, brown sugar, and milk.
4. Fold in apples.

Apple Cinnamon Breakfast Quinoa recipe adapted from Weight Watchers.

Loaded Oatmeal Cups

Nothing smells better in the fall, or any time of year really, than cinnamon.  And this afternoon, after packing the in-laws house all weekend, it was time to whip together a quick and easy recipe for breakfast for the week.


Both the husband and I understand the importance of eating breakfast, so something like these little cups loaded with cinnamon and fruit are perfect for us in the morning.  While the hubs has a cup of coffee and breakfast in his red chair watching SportsCenter, I grab something to eat once I get to the office.

Cold, room temperature, or warmed up, these loaded oatmeal cups are full of the Fall flavors of apple, apricot, cranberry, and of course, cinnamon.

Loaded Oatmeal Cups

Loaded Oatmeal Cups

What You Need:

• 1 ½ c milk
• 1/4 c brown sugar
• 1 tbsp butter
• 1/2 tsp salt
• 1 ¼ c quick-cooking oats
• 2 tbsp cinnamon
• 1 c peeled chopped apple
• 1/2 c chopped dried apricots
• 1/2 c raisins
• 2 tbsp craisins
• 1 egg, beaten 

How You Do It:

1. Combine milk, brown sugar, and butter in a small  saucepan over medium heat. Simmer until the butter is melted and the mixture is smooth. Remove from heat.
2. In a medium bowl, mix oats, cinnamon, apples, apricots, raisins, and craisins, and beaten egg.
3. Stir in the milk mixture.
4. Fill 12-cup muffin pan with mixture.
5. Bake at 350* for 30 minutes.

Loaded Oatmeal Cups recipe adapted from FoodNetwork.com.