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Coconut Quinoa Breakfast Cups: A Healthy & Delicious Recipe

  • Total Time: 150 minutes
  • Yield: 12 breakfast cups 1x

Description

Wholesome and delicious Coconut Quinoa Breakfast Cups, packed with flavor and nutrients. Enjoy them warm or cold, topped with your favorite fruits and nuts for a healthy and satisfying start to your day!

Ingredients

Scale
  • 1 cup quinoa, rinsed
  • 2 cups unsweetened coconut milk (plus extra for soaking)
  • 1/2 cup shredded unsweetened coconut
  • 1/4 cup chia seeds
  • 1/4 cup maple syrup (or honey, agave)
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • Pinch of salt

Instructions

  1. Rinse the quinoa thoroughly: Place the quinoa in a fine-mesh sieve and rinse under cold running water for about 2-3 minutes, until the water runs clear.
  2. Combine quinoa and coconut milk: In a medium saucepan, combine the rinsed quinoa and 2 cups of unsweetened coconut milk. Make sure the quinoa is fully submerged. If not, add a splash more coconut milk.
  3. Bring to a boil, then simmer: Place the saucepan over medium-high heat and bring the mixture to a boil. Once boiling, reduce the heat to low, cover the saucepan, and simmer for 15-20 minutes, or until the quinoa is cooked through and the liquid has been absorbed. Keep an eye on it to prevent burning. If the liquid is absorbed before the quinoa is cooked, add a little more coconut milk, about 1/4 cup at a time, and continue simmering.
  4. Fluff and cool slightly: Once the quinoa is cooked, remove the saucepan from the heat and fluff the quinoa with a fork. Let it cool slightly for about 5-10 minutes.
  5. Add the remaining ingredients: To the slightly cooled quinoa, add the shredded coconut, chia seeds, maple syrup (or your chosen sweetener), vanilla extract, cinnamon, nutmeg, and salt.
  6. Stir well to combine: Stir all the ingredients together thoroughly until everything is evenly distributed.
  7. Let the mixture thicken: Cover the bowl with plastic wrap or a lid and refrigerate for at least 2 hours, or preferably overnight.
  8. Check the consistency and adjust if needed: After chilling, check the consistency of the quinoa mixture. If it’s too thick for your liking, add a little more coconut milk, one tablespoon at a time, until you reach your desired consistency. If it’s too thin, you can add a little more chia seeds (about 1 teaspoon at a time), stir well, and let it sit for another 30 minutes to thicken further.
  9. Prepare your muffin tin: Lightly grease a 12-cup muffin tin with coconut oil or cooking spray. You can also use silicone muffin liners for easy removal.
  10. Fill the muffin cups: Spoon the quinoa mixture evenly into the prepared muffin cups, filling each cup almost to the top.
  11. Optional: Add toppings before baking. If you want to incorporate some toppings into the cups themselves, you can press some fresh berries, chopped nuts, or extra shredded coconut into the top of each cup before baking.
  12. Preheat your oven: Preheat your oven to 350°F (175°C). (Optional)
  13. Bake the cups: Place the muffin tin in the preheated oven and bake for 15-20 minutes, or until the tops are lightly golden brown and the cups are set. Baking is optional; you can enjoy these chilled without baking. (Optional)
  14. Cool slightly before removing: Once baked, remove the muffin tin from the oven and let the cups cool in the tin for about 5-10 minutes before attempting to remove them. (Optional)
  15. Remove from the muffin tin: Carefully remove the breakfast cups from the muffin tin. (Optional)
  16. Serve warm or cold: These Coconut Quinoa Breakfast Cups can be enjoyed warm, straight from the oven (if baked), or cold, straight from the refrigerator.
  17. Add your favorite toppings: Before serving, top the breakfast cups with your favorite toppings.
  18. Store leftovers properly: Store any leftover breakfast cups in an airtight container in the refrigerator for up to 5 days.
  19. Freezing for longer storage: You can also freeze these breakfast cups for longer storage. Wrap each cup individually in plastic wrap or place them in a freezer-safe container. They can be stored in the freezer for up to 2-3 months. To thaw, simply transfer them to the refrigerator overnight or microwave them for a minute or two until heated through.

Notes

  • Sweetness Level: Adjust the amount of maple syrup (or your chosen sweetener) to your liking.
  • Nut Butter Boost: Add a tablespoon or two of your favorite nut butter for extra protein and healthy fats.
  • Chocolate Chip Delight: Add a handful of mini chocolate chips.
  • Spice it Up: Experiment with different spices like cardamom, ginger, or allspice.
  • Fruit Infusion: Incorporate other fruits like diced apples, pears, or peaches.
  • Vegan Option: Use maple syrup or agave nectar as your sweetener instead of honey.
  • Gluten-Free: This recipe is naturally gluten-free.
  • Make it a Parfait: Layer the quinoa mixture with yogurt and fresh berries in a glass or jar.
  • Overnight Oats Variation: Combine all the ingredients in a jar or container and let it sit in the refrigerator overnight.
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes

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Find it online: https://recipesgrape.com/coconut-quinoa-breakfast-cups/