Why You’ll Love This Quinoa Breakfast Pudding
- It’s a total texture triumph. We’re aiming for a beautifully creamy consistency, but the quinoa still retains a slight, pleasant chew that keeps things interesting—far from any boring, mushy porridge.
- The make-ahead magic is real. This pudding actually gets better after a night in the fridge. The quinoa continues to soak up the liquid, becoming even more luscious, which means your future self will be high-fiving your past self all week.
- It’s a blank canvas for your cravings. Feeling tropical? Add mango and coconut. Cozy autumn vibes? Stir in stewed apples and cinnamon. It’s your breakfast, your rules.
- It’s secretly packed with staying power. Thanks to the protein and fiber in quinoa, this pudding keeps you full and focused for hours, without that mid-morning slump. It’s the steady energy boost we all need.
Ingredients & Tools
- 1 cup uncooked quinoa (any color—white, red, or tri-color blend all work beautifully)
- 2 cups milk of your choice (dairy, almond, oat, or coconut milk are all fantastic)
- 1 cup water
- 1 pinch of fine sea salt
- 1 tsp pure vanilla extract
- 2-3 tbsp maple syrup or honey (adjust to your sweetness preference)
- 1/2 tsp ground cinnamon
- 1 ripe banana, mashed (this is our natural thickening and sweetening secret weapon!)
- For serving: Fresh berries, sliced banana, chopped nuts, a dollop of yogurt, or a drizzle of extra maple syrup.
Tools: A medium-sized saucepan with a lid, a fine-mesh strainer, a whisk or wooden spoon.
The beauty here is in the simplicity. That single mashed banana is a game-changer—it melts into the pudding, adding a natural sweetness and creaminess that means you can often get away with less added sugar. And don’t skip the salt! It seems small, but it makes all the flavors pop.
Serves: 4 | Prep Time: 5 minutes | Cook Time: 20-25 minutes | Total Time: 30 minutes
Before You Start: Tips & Ingredient Notes
- Rinse that quinoa! This is non-negotiable. Quinoa has a natural coating called saponin that can taste bitter or soapy. A quick rinse under cold water in a fine-mesh strainer removes it and ensures your pudding tastes sweet and clean.
- What’s the best milk to use? Honestly, they all work, but they create different results. Full-fat coconut milk will give you an incredibly rich, tropical-tasting pudding. Oat milk makes it extra creamy. Almond milk keeps it light. It’s all about your mood!
- Can I use pre-cooked quinoa? Absolutely! If you have leftover quinoa from last night’s dinner, you’re already halfway there. You’ll need about 3 cups of cooked quinoa. Just reduce the liquid to about 1 1/2 cups of milk and simmer for 10-15 minutes until thickened.
- Don’t be shy with your toppings. The toppings are where the personality of this dish really shines. Think of them as the accessories that complete the outfit—they add crunch, freshness, and visual appeal.
How to Make Quinoa Breakfast Pudding
Step 1: First things first, give your quinoa a good bath. Place it in a fine-mesh strainer and rinse under cold running water for a minute or two, agitating it with your fingers. You’ll notice the water going from cloudy to clear—that’s how you know the saponin is washing away. Shake off any excess water.
Step 2: In your medium saucepan, combine the rinsed quinoa, milk, water, and that all-important pinch of salt. Give it a quick stir. Now, bring the mixture to a gentle boil over medium-high heat. You’ll see little bubbles forming around the edges—that’s your cue.
Step 3: Once it’s boiling, immediately reduce the heat to low and cover the pot with a tight-fitting lid. Let it simmer gently for about 15 minutes. Try to resist the urge to peek too often; we want to trap that steam inside to cook the quinoa evenly.
Step 4: After 15 minutes, lift the lid. Most of the liquid should be absorbed, but the mixture will still look a bit wet. That’s perfect. Now, stir in the mashed banana, maple syrup, vanilla extract, and cinnamon. The mashed banana will seem lumpy at first, but just keep stirring—it will melt right in and work its magic.
Step 5: Continue to cook on low heat, uncovered, for another 5-7 minutes, stirring frequently. This is the stage where it transforms from quinoa-in-liquid to a cohesive, creamy pudding. You’ll notice the texture thickening nicely. It should be creamy but not stiff.
Step 6: Take the pot off the heat. Now, this is a chef’s secret for any grain pudding: let it rest for 5 minutes. Just cover it and walk away. This allows the quinoa to fully absorb any remaining liquid and the flavors to meld together beautifully. Give it one final stir before serving.
Serving Suggestions
Complementary Dishes
- A side of scrambled eggs or turkey bacon — If you need a serious protein hit to power through a big morning, the savory contrast of eggs or lean bacon alongside the sweet, creamy pudding is absolutely perfect.
- A simple green smoothie — For the ultimate healthy start, pair your pudding with a vibrant smoothie made with spinach, mango, and ginger. It feels light, refreshing, and incredibly energizing.
Drinks
- A strong cup of black coffee — The bitterness of a good, strong brew cuts through the sweetness of the pudding in the most satisfying way. It’s a classic pairing for a reason.
- A spicy chai latte — The warm spices in chai—cardamom, cloves, cinnamon—echo the spices in the pudding, creating a wonderfully cozy and aromatic breakfast experience.
Something Sweet
- A warm, flaky croissant on the side — For a weekend brunch feel, why not indulge a little? The buttery, savory layers of a croissant are a delightful textural contrast to the soft pudding.
- A small square of dark chocolate — Grate a little dark chocolate over the top right before serving. It melts slightly and adds a sophisticated, bittersweet note that’s just divine.
Top Mistakes to Avoid
- Mistake: Skipping the rinse. I’ve made this mistake in a hurry, and the bitter aftertaste is real. It only takes a minute and it completely changes the game. Don’t let laziness ruin your breakfast!
- Mistake: Cooking on too high a heat. After you bring it to a boil, low and slow is the way to go. A raging boil will cause the milk to scald or burn on the bottom of the pan, and the quinoa won’t cook evenly.
- Mistake: Not letting it rest. I know you’re hungry, but that 5-minute rest period off the heat is crucial. It’s the final step that brings everything together into a perfect, creamy consistency. Patience is a virtue, especially here.
- Mistake: Stirring too much during the initial cook. Once you put the lid on for the first 15 minutes, let it be. Constant stirring can break the quinoa grains and make the pudding gluey instead of creamy.
Expert Tips
- Tip: Toast your quinoa. For a deeper, nuttier flavor, try toasting the rinsed and drained quinoa in the dry saucepan for 2-3 minutes over medium heat before adding the liquid. You’ll smell a wonderful aroma—that’s when you know it’s ready.
- Tip: Infuse your milk. Want to get really fancy? Gently heat the milk with a cinnamon stick, a few cardamom pods, or a strip of orange zest before adding it to the quinoa. Strain out the solids, then proceed. The flavor will be incredible.
- Tip: Make it a parfait. For a beautiful presentation, layer the cooled pudding in a jar with Greek yogurt and fresh fruit. It’s portable, Instagram-worthy, and so delicious.
- Tip: Freeze individual portions. Yes, you can freeze this! Portion it into airtight containers and freeze for up to 2 months. Thaw overnight in the fridge and reheat gently with a splash of milk to bring back the creamy texture.
FAQs
Can I make this quinoa breakfast pudding vegan?
Absolutely! It’s super easy. Just use a plant-based milk like almond, oat, or coconut milk, and swap the maple syrup for the honey to keep it vegan. The recipe works exactly the same way, and the results are just as creamy and delicious. The mashed banana is already a plant-based powerhouse for texture.
My pudding turned out too thick. How can I fix it?
No problem at all—this is an easy fix. Simply stir in a splash of your chosen milk, a tablespoon at a time, over low heat until it reaches your desired consistency. It might have just absorbed a bit more liquid than usual. Think of it as customizing your breakfast to perfection.
How long does it keep in the fridge?
It keeps wonderfully! Store it in an airtight container in the refrigerator for up to 5 days. It will thicken up as it chills, so you might want to add a little milk when you reheat it. I love making a big batch on a Sunday for hassle-free mornings.
Can I use a different sweetener?
Of course. Maple syrup and honey are my favorites for flavor, but you can use brown sugar, coconut sugar, or even a few pitted dates blended into the milk. If you’re using a granulated sweetener, add it with the liquid at the beginning so it dissolves completely.
Is it possible to make this in a slow cooker or Instant Pot?
Yes to both! For a slow cooker, combine all ingredients (except toppings) and cook on low for about 2-3 hours. For an Instant Pot, use the same ingredient ratios, cook on high pressure for 1 minute, and let the pressure release naturally for 10 minutes. Both methods are great for hands-off cooking.
Quinoa Breakfast Pudding
Revolutionize your mornings with this creamy quinoa breakfast pudding! A healthy, make-ahead recipe that's endlessly customizable. Perfect for busy weekdays & a delicious start.
Ingredients
Ingredients
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1 cup uncooked quinoa (any color—white, red, or tri-color blend all work beautifully)
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2 cups milk of your choice (dairy, almond, oat, or coconut milk are all fantastic)
-
1 cup water
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1 pinch fine sea salt
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1 tsp pure vanilla extract
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2-3 tbsp maple syrup or honey (adjust to your sweetness preference)
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0.5 tsp ground cinnamon
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1 ripe banana (mashed (this is our natural thickening and sweetening secret weapon!))
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Fresh berries, sliced banana, chopped nuts, a dollop of yogurt, or a drizzle of extra maple syrup (for serving)
Instructions
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First things first, give your quinoa a good bath. Place it in a fine-mesh strainer and rinse under cold running water for a minute or two, agitating it with your fingers. You'll notice the water going from cloudy to clear—that's how you know the saponin is washing away. Shake off any excess water.01
-
In your medium saucepan, combine the rinsed quinoa, milk, water, and that all-important pinch of salt. Give it a quick stir. Now, bring the mixture to a gentle boil over medium-high heat. You'll see little bubbles forming around the edges—that's your cue.02
-
Once it's boiling, immediately reduce the heat to low and cover the pot with a tight-fitting lid. Let it simmer gently for about 15 minutes. Try to resist the urge to peek too often; we want to trap that steam inside to cook the quinoa evenly.03
-
After 15 minutes, lift the lid. Most of the liquid should be absorbed, but the mixture will still look a bit wet. That's perfect. Now, stir in the mashed banana, maple syrup, vanilla extract, and cinnamon. The mashed banana will seem lumpy at first, but just keep stirring—it will melt right in and work its magic.04
-
Continue to cook on low heat, uncovered, for another 5-7 minutes, stirring frequently. This is the stage where it transforms from quinoa-in-liquid to a cohesive, creamy pudding. You'll notice the texture thickening nicely. It should be creamy but not stiff.05
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Take the pot off the heat. Now, this is a chef's secret for any grain pudding: let it rest for 5 minutes. Just cover it and walk away. This allows the quinoa to fully absorb any remaining liquid and the flavors to meld together beautifully. Give it one final stir before serving.06
