By Karyl Laeving. Updated January 15, 2026. ⭐⭐⭐⭐⭐ from 148 votes
Creamy, nourishing, and naturally sweet, this Healthy Coconut Quinoa Breakfast Bowl is the kind of breakfast that feels indulgent while quietly fueling your entire morning. Fluffy quinoa simmered in coconut milk creates a rich, cozy base that pairs beautifully with fruit, seeds, and a drizzle of natural sweetness. It is dairy free, gluten free, and endlessly customizable for real life mornings.
Table of Contents
About This Recipe
What It Is
A warm breakfast bowl made by cooking quinoa in coconut milk and water until tender and creamy, then finishing with fruit and wholesome toppings. Think oatmeal vibes with extra protein and texture.
Why It Works
Quinoa absorbs coconut milk beautifully, creating a naturally creamy texture without cream or butter. The balance of complex carbs, plant protein, and healthy fats keeps energy steady and hunger away.
When to Make It
Perfect for busy weekdays, relaxed weekend brunches, post workout fuel, or make ahead breakfasts you can reheat all week.
Print
Healthy Coconut Quinoa Breakfast Bowl
- Total Time: 20 minutes
- Yield: 2 bowls
Description
Creamy, dairy-free Healthy Coconut Quinoa Breakfast Bowl made by simmering quinoa in coconut milk, then topping with fruit, seeds, and coconut. Cozy, naturally sweet, gluten-free, meal-prep friendly, and customizable for busy mornings.
Ingredients
Quinoa, rinsed: 1/2 cup (85 g)
Light coconut milk: 1 cup (240 ml)
Water: 1/2 cup (120 ml)
Ground cinnamon: 1/2 tsp (1.3 g)
Fine sea salt: 1/8 tsp (0.7 g)
Vanilla extract: 1/2 tsp (2.5 ml)
Maple syrup or honey: 1 to 2 tsp (5 to 10 ml), to taste
Fresh berries: 1 cup (150 g)
Unsweetened shredded coconut: 2 tbsp (10 g)
Chia seeds: 1 tbsp (10 g)
Optional: almond butter or sunflower seed butter: 1 tbsp (16 g)
Instructions
1. Rinse quinoa in a fine mesh strainer under cold water until the water runs mostly clear, about 30 seconds.
2. Add quinoa, coconut milk, water, cinnamon, and salt to a small saucepan and bring to a gentle boil over medium heat.
3. Reduce heat to low, cover, and simmer 12 to 15 minutes until the liquid is absorbed and quinoa is tender with visible spirals.
4. Remove from heat, stir in vanilla and maple syrup or honey, then cover and rest 5 minutes.
5. Fluff with a fork. Divide into 2 bowls.
6. Top with berries, shredded coconut, and chia seeds. Add nut or seed butter if using. Serve warm.
Notes
Rinsing quinoa helps remove bitterness.
For extra creaminess, stir in 2 to 4 tbsp (30 to 60 ml) coconut milk after cooking.
Meal prep: store the cooked quinoa base (without toppings) in the fridge up to 4 days. Reheat with a splash of water or coconut milk.
Kid friendly: let everyone choose their own fruit and toppings.
All nutrition is an estimate and will vary with toppings and sweetener amount.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 290
- Sugar: 10 g
- Sodium: 120 mg
- Fat: 10 g
- Saturated Fat: 7 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 6 g
- Protein: 9 g
- Cholesterol: 0 mg
Why You’ll Love It
- Naturally creamy with no dairy
- High in protein and fiber for lasting fullness
- Naturally gluten free and family friendly
- Easy to meal prep and reheat
- Customizable with seasonal fruit and toppings
Key Ingredients & Notes
Quinoa
Use white quinoa for the softest, fluffiest texture. Always rinse it well to remove bitterness. According to Healthline, quinoa is a complete plant protein, meaning it contains all nine essential amino acids.
Coconut Milk
Light coconut milk keeps the bowl creamy without feeling heavy. Full fat coconut milk works too for a richer result. If using canned full fat, dilute with water for balance.
Cinnamon & Vanilla
These add warmth and sweetness without added sugar. You can swap cinnamon for cardamom or nutmeg for variety.
Natural Sweetener
Maple syrup or honey both work. Start small since fruit adds natural sweetness.
Toppings
Fresh berries, banana slices, mango, shredded coconut, chia seeds, or flaxseed add texture, nutrients, and visual appeal. Nut butter adds richness and staying power.
How to Make Healthy Coconut Quinoa Breakfast Bowl
- Rinse the Quinoa
Place ½ cup (85 g) quinoa in a fine mesh strainer and rinse under cold water for 30 seconds until the water runs clear. - Simmer
Add quinoa, 1 cup (240 ml) light coconut milk, ½ cup (120 ml) water, ⅛ tsp salt, and ½ tsp cinnamon to a medium saucepan. Bring to a gentle boil over medium heat. - Cook
Reduce heat to low, cover, and simmer for 12 to 15 minutes until the liquid is absorbed and the quinoa is tender with visible spirals. - Rest & Flavor
Remove from heat. Stir in ½ tsp vanilla extract and 1 to 2 tsp (5 to 10 ml) maple syrup or honey. Cover and rest for 5 minutes. - Fluff & Serve
Fluff with a fork. Spoon into bowls and add fruit, seeds, coconut, and optional nut butter.
Visual cue: the quinoa should be fluffy, moist, and creamy with no standing liquid.
Pro Tips for Success
- Always rinse quinoa thoroughly to avoid bitterness.
- Use a small saucepan to prevent excess evaporation.
- Do not overcook or quinoa will turn mushy.
- Let it rest before fluffing for the best texture.
- Add toppings after cooking to keep fruit fresh.
- For extra creaminess, stir in a splash of coconut milk at the end.
Variations & Substitutions
- High Protein Boost: Add hemp seeds or serve with Greek style dairy free yogurt.
- Sugar Free: Skip sweetener and rely on ripe fruit.
- Spiced Version: Add cardamom, ginger, or pumpkin spice.
- Chocolate Coconut: Stir in 1 tsp cocoa powder and top with banana.
- Nut Free: Skip nut butter and use sunflower seed butter.
If you enjoy nourishing breakfast bowls, you will also love Healthy Banana Bread Muffins (Moist & Easy) or Strawberry Yogurt Parfait (High Protein Breakfast) for grab and go mornings.
Serving & Storage
Serving
Serve warm for the creamiest texture. Garnish generously for visual appeal. This bowl pairs beautifully with fresh fruit or a side of Apple Cinnamon Overnight Oats (5-Minute Prep) for brunch spreads.
Storage
- Refrigerate: Store in an airtight container for up to 4 days.
- Freeze: Freeze plain cooked quinoa base for up to 2 months.
- Reheat: Warm on the stove or microwave with a splash of coconut milk or water.
Conclusion
If you make this Healthy Coconut Quinoa Breakfast Bowl, leave a star rating, drop a comment, and share your bowl photos. Join the Flavor & Recipes newsletter for more cozy, nourishing breakfasts that actually fit real life.
FAQs
Is quinoa good for breakfast?
Yes. Quinoa is high in protein and fiber, making it an excellent breakfast grain that keeps you full longer than refined cereals.
Can I make this ahead of time?
Absolutely. Cook the quinoa base ahead and store it plain. Add toppings fresh each morning.
Can I use almond or oat milk instead?
Yes, though coconut milk provides the creamiest texture. Almond or oat milk will be lighter but still delicious.
Is this recipe kid friendly?
Very. Use mild toppings like banana and honey, and let kids build their own bowls.
How do I make it extra creamy?
Use full fat coconut milk or stir in a spoon of coconut yogurt after cooking.
