CINNAMON APPLE BREAKFAST QUINOA POWER PORRIDGE

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Name a better fall breakfast than a bowl of porridge. When the temperature begins to drop and you’re craving something warm and comforting in the morning, a bowl of porridge is where it’s at. This Cinnamon Apple Breakfast Quinoa Power Porridge hits the spot every time I make it. 

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Cinnamon Apple Quinoa Breakfast Porridge - Olivia Adriance

My inspiration here was to create a plant-based breakfast that didn’t rely on eggs or protein powder but still had close to 30 grams of protein. I started limiting my egg consumption last year when I discovered that they were causing my acne to flare. (You can read more about my acne journey here).

I began looking for a breakfast option that didn’t include eggs or protein powder and was shocked to find only a few options that checked off the dairy-free box too. 

This power porridge is made without gluten, dairy, eggs, OR protein powder. And unlike traditional porridge which relies on oats, which are lacking in the protein department, the recipe relies on seeds to keep me full and energized. 

The trio of seeds — quinoa, hemp, and flax — is nourishing and packed with goodness. Quinoa (which is actually a seed) has more protein than oats and is naturally gluten-free. The addition of hemp and flax gives the porridge a bit of a boost, from both a texture and nutrition standpoint. 

And a spoonful of nut butter isn’t just a tasty addition; nut butter like almond, cashew, and peanut butter are a good source of protein. Not to mention, they are also filled with healthy fats which helps to keep you fuller for longer. 

Whether you also are intolerant to eggs or dairy or are just looking to switch up your morning eats, I hope you give this cozy recipe a try.

Cinnamon Apple Quinoa Breakfast Porridge - Olivia Adriance

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What You’ll Need to Make Cinnamon Apple Breakfast Quinoa Power Porridge 

A high-protein porridge just requires a few staple ingredients. 

  • Nut milk: To make this breakfast bowl extra creamy and indulgent, I cook the quinoa with almond milk, but you could use any plant-based milk option. Coconut milk would be delicious as would my Creamy Vanilla Cashew Milk. If I’m not making my own nut milk, I look for a brand free of added seed oils, such as @malkorganics or @threetreesfoods.   
  • Quinoa: The star of the show here! Quinoa is just as great in the morning as it is for a nourishing lunch or dinner base. My Mustard Salmon with Lemony Quinoa and Burst Cherry Tomatoes can attest to that.  
  • Apple: To really play with the autumnal vibes here, the diced apple is the perfect accompaniment to the porridge. I cook it with the quinoa, which makes it taste like a baked apple. Yum! 
Cinnamon Apple Quinoa Breakfast Porridge Ingredients - Olivia Adriance
  • Seeds: Hemp seeds and flax seeds are two superfoods that pack a punch in the protein and fiber department. One tablespoon of hemp seeds has 3 grams of protein per tablespoon and flax seeds have 3.5 grams of fiber per tablespoon. Be sure to use ground flax seeds (or just blend up some whole flax seeds into a powder) — they’re easier to digest. 
  • Cinnamon: A classic fall spice, apples and cinnamon are a match made in heaven. 
  • Maple Syrup: This is totally optional, but it really brings out the sweetness of the apple and pairs so well with cinnamon too. 
  • Toppings: The possibilities really are endless here! I love to top this with a dollop of almond butter, a touch of cinnamon, and a dash of almond milk. 

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How to Make Power Porridge 

MAKE THE PORRIDGE 

In a small saucepan over high heat, bring the almond milk, quinoa, diced apple, and sea salt to a boil. Mix to incorporate all of the ingredients. 

Once boiling, reduce the heat to a simmer, cover, and cook for 18-20 minutes, or until most of the liquid has been absorbed. 

Cinnamon Apple Quinoa Breakfast Porridge Step 1 - Olivia Adriance

Remove the pan from the heat. Add the hemp seeds, ground flax, cinnamon, and maple syrup (if using). Stir gently to combine. 

If you’re meal prepping this, add the porridge to individual containers for quick, grab-and-go morning meals.  

TOP AND SERVE

To eat immediately, put into a dish and serve with almond butter, a dash of ground cinnamon, and a splash of almond milk if desired. Enjoy!

Frequently Asked Questions

The number one question I’m asked about this recipe is, “Well, how much protein does it actually have??”

Per serving, this bowl will get you 24 grams of protein. Getting that much in the morning will help fuel you for whatever the day has in store for you. 

Can This be meal-prepped and reheated?

bsolutely! This is an effortless way to reduce the chaos of the mornings. Whether you’re trying to rush out the door to work or shuffle your kids to school, having this already made in the fridge will save you so much time. Simply make the porridge and add it to individual-sized containers. The morning you want to enjoy it, put it in a pan with a touch more nut milk, add your toppings of choice, and enjoy. You can also reheat it in the microwave. Just don’t zap it for too long as it can turn out glutinous.

What other toppings can I use?

The flavor combinations truly are endless. Again, I like pairing apple and almond butter for that homey fall vibe. Still, many of you have shared other combos you’ve enjoyed, like banana, almond butter, and chia seeds or apple, honey, and peanut butter. 

Other Sweet Breakfast Recipes 

CINNAMON APPLE BREAKFAST QUINOA POWER PORRIDGE

A cozy, heartwarming breakfast is only a few minutes away with my Cinnamon Apple Quinoa Power Porridge. This gluten-free, dairy-free, and egg-free morning meal is great for meal-prep, and something the whole family can get behind.
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Ingredients 

Power Porridge:

  • 2 cups unsweetened almond milk 
  • ½ cup quinoa rinsed
  • 1 small apple
  • 6 tablespoons hemp seeds
  • 2 tablespoons ground flax seed
  • 1 teaspoon ground cinnamon
  • ½ teaspoon sea salt
  • 1 tablespoon maple syrup (optional)

Toppings:

  • 4 tablespoons almond butter
  • Ground cinnamon
  • Splash of almond milk
  • Sliced apples

Instructions 

  • In a small saucepan over high heat, bring the almond milk, quinoa, diced apple, and sea salt to a boil. Mix to incorporate all of the ingredients.
  • Once boiling, reduce the heat to a simmer, cover, and cook for 18-20 minutes, or until most of the liquid has been absorbed.
  • Remove the pan from the heat. Add the hemp seeds, ground flax, cinnamon, and maple syrup (if using). Stir gently to combine.
  • Put into a dish. Serve with almond butter, a dash of ground cinnamon, sliced apples, and a splash of almond milk, if desired.
  • ENJOY!!
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