Pinhead oats and quinoa breakfast

    40 min

    Pinhead oats and quinoa are cooked into a porridge-type breakfast and mixed with ground almonds, flaxseed and cinnamon in this quick and easy vegan meal to start the day.

    1 person made this

    Serves: 4 

    • 700ml water
    • 85g quinoa
    • 80g pinhead oats
    • 2 tablespoons ground almonds
    • 2 tablespoons milled flaxseed
    • 1 tablespoon ground cinnamon

    Prep:5min  ›  Cook:20min  ›  Extra time:15min  ›  Ready in:40min 

    1. Bring water to the boil in a saucepan; add quinoa and oats. Simmer, stirring frequently, until water is absorbed and quinoa is tender, 15 to 20 minutes.
    2. Stir ground almonds and flaxseed into quinoa mixture; pour into a glass container and top with cinnamon. Let cool, about 15 minutes. Transfer to the fridge.


    Play around with different nuts and seeds for a different flavour. If you do not have quinoa, replace with an equal amount of pinhead oats.

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    Reviews in English (4)


    I made this exactly as the recipe specifies. It's easy to prepare, and I loved the taste and texture. I am diabetic, and my cranky body seemed to tolerate it well, so I'll definitely make it again. Thanks, All Recipes, for pointing out this diabetic-friendly breakfast!  -  12 Mar 2018  (Review from Allrecipes US | Canada)


    Tasty and easy! I added some brown sugar and raisins for my own tastes. This recipe is a good starter that you can play around with in so many ways!  -  04 Jan 2018  (Review from Allrecipes US | Canada)


    The recipe is great for three days in a row for this single living woman. A little brown sugar, walnuts, milk and I am on my way!  -  23 Oct 2017  (Review from Allrecipes US | Canada)

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