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We live in a VERY cold place. Thus the cranberry coconut almond quinoa breakfast cereal was born.
My son came up to me one day when he was quite small and he asked me “Why do we live here?”
It was a very insightful question from my smart preschooler, and one that I really had no good answer to. Alberta, Canada in the winter is a challenging environment.
Some days I feel like I’m just surviving, definitely not thriving. Because I feel like this, I become hyper conscious of how I’m fueling my body.
As a result, we have become adept at throwing together a nutritious hot cereal for breakfast with whatever we have on hand. This recipe was a result of one of those days, and now it’s a family favorite. The base for this cereal is cooked quinoa. I regularly whip up a batch in my instapot while I’m meal prepping. It’s handy to have in the fridge to make a hot cereal for breakfast, a base for a bowl for a packed lunch, or a quick side for dinner. What better way to start a cold winter’s day?
Cranberry Coconut Almond Quinoa Hot Cereal
4 Servings
Ingredients:
- 2 cups cooked quinoa
- 1 cup milk of choice (I use almond or coconut milk)
- 1/4 cup dried cranberries
- 1/4 cup slivered almonds
- 1/4 cup unsweetened coconut
- 2 tbsp honey
- 2 tsp pure vanilla (Because we’re boujee like that)
Instructions:
Add all ingredients to a pot and warm over medium heat for approximately 5 minutes, stirring occasionally. It should come to a gentle boil.
Serve at once, add extra toppings if you like such as more honey if you like a sweeter cereal.
This cranberry coconut almond quinoa breakfast cereal is gluten friendly. You can substitute granulated sweetener for honey for a diabetic friendly version.
If you want to see the other half of our mornings, check out our post 5 Easy Steps to Achieve at Home Coffee Nirvana here.