A sweet and healthy recipe for quinoa porridge topped with maple roasted pears – a deliciously cozy breakfast that’s a seasonal, protein-packed twist on classic oatmeal. Vegan and gluten-free.

A bowl of quinoa breakfast porridge with roasted pears, fresh raspberries, pomegranate, pecans, and almond milk on a white linen tablecloth.

A sweet quinoa porridge for cozy breakfasts

Lately, I’ve been craving warm things for every meal, and chilly Fall mornings feel especially deserving of comforting, hot breakfasts. Steamy oatmeal with spiced fruit hits that cozy spot more often than not.

Topped with quick sautéed apples and raisins – or these maple roasted pears with fresh berries – even plain old oats feel particularly luxurious.

For a change of pace, plus a little more heft and boost in protein, nutty, quinoa porridge fills in nicely for the oats, and is similarly hearty and healthy and nourishing. But the real star of this sweet breakfast porridge is the pear topping, roasted in thick, dark maple syrup: my newest, favorite breakfast treat.

Quartered maple roasted pears on a natural parchment paper lined baking sheet.

Maple roasted pears

There’s something rather magical about roasted fruit, the oven transforming their natural sugars into syrupy, caramelized goodness, and these maple roasted pears are no exception. They give off a lovely dessert vibe once scooped off the sheet pan (with all their wonderful juices), and would be equally at home alongside a scoop of vanilla ice-cream.

In fact, if I were you, I’d use the leftovers to do just that…

But first, breakfast. I start the pears roasting, quickly tossed together with deep, amber maple syrup, melted coconut oil, and cinnamon, which before long fills the house with the loveliest sweet aroma.

Dry quinoa in a glass Weck storage jar in overcast window light.

Why you’ll love this quinoa oatmeal

Then it’s on to the quinoa porridge. I use my go-to, perfectly fluffy, savory quinoa method, but with altogether different ingredients: almond milk as the cooking liquid, bourbon vanilla and a pinch of cinnamon for flavor. Lightly toasting the quinoa in the pan first brings out additional flavor, before simmering away in almond milk.

I chose not to sweeten the quinoa during cooking, though you certainly could – both maple syrup and brown sugar come to mind. Between the nectarous nature of the roasted pear and my inevitable, heavy-handed drizzle of maple syrup on top, things are already pretty sweet.

As the quinoa finishes up cooking, the pears should be just coming out of the oven, which, along with some fresh raspberries and a few pomegranate arils, make for a sweet, flavorful upgrade to your basic bowl of porridge or oatmeal and an altogether decadent start to your day. Happy cooking!!

Pink and purple mums in Fall.

Simple quinoa porridge ingredients:

This sweet quinoa porridge requires just a handful of plant-based ingredients. Here’s what you’ll need to make it.

  • quinoa: of course! I like to use white quinoa, and we’ll cook it similarly to rolled oats, for a perfectly creamy breakfast cereal.
  • coconut oil: just a drizzle to toast the quinoa in before cooking, for even better flavor.
  • almond milk: for a creamy texture, and plant-based protein. Coconut milk would also be lovely, or if you aren’t following a dairy-free diet, regular milk works too!
  • vanilla and cinnamon: for lots of cozy spice.
  • salt: and a pinch of salt, to bring out all the other flavors.

Now, we can’t talk about porridge – whether traditional oat or alternative grains – without discussing toppings. These are topped with roasted pears, a winning combination of fresh pear, maple syrup, cinnamon, and vanilla. However, any of your favorite oatmeal toppings should work well here too (think banana, raisins, berries, nut butter, etc.).

Golden pears, piled in a large produce box at the farmers market.

How to cook quinoa like oatmeal

Making quinoa porridge is simple, and only takes a little bit longer than traditional rolled oats. Here’s how to make it for perfectly fluffy quinoa, every time.

  1. Start by rinsing the quinoa, then lightly toast in a little oil.
  2. Bring to a boil with the milk, vanilla, and cinnamon, then simmer until the quinoa is tender and the liquid has been absorbed.
  3. Take off the heat, rest for a few minutes, then fluff and serve with your favorite toppings!

Find all the exact ingredients and recipe instructions below.

A bowl of quinoa breakfast porridge with roasted pears, fresh raspberries, pomegranate, pecans, and almond milk on a white linen tablecloth.

More pear recipes to make next:

If you make this breakfast quinoa porridge, be sure to tag me on Instagram with the hashtag #forkknifeswoon and leave a comment and rating below letting me know how you liked it! ★★★★★ Star ratings are especially helpful because they help others find my recipes too. xo, Laura

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A bowl of quinoa breakfast porridge with roasted pears, fresh raspberries, pomegranate, pecans, and almond milk on a white linen tablecloth.

Sweet Quinoa Porridge with Maple Roasted Pears

  • Author: Laura Bolton
  • Prep Time: 15 mins
  • Cook Time: 25 mins
  • Total Time: 40 mins
  • Yield: 2 Servings 1x
  • Category: Breakfast
  • Method: Stovetop, Roasting
  • Cuisine: American
  • Diet: Vegan

Description

A sweet and healthy recipe for quinoa porridge topped with maple roasted pears – a deliciously cozy breakfast that’s a seasonal, protein-packed twist on classic oatmeal. Vegan and gluten-free.


Ingredients

Scale

Sweet Quinoa Breakfast Porridge

  • 2 tsp unrefined coconut oil
  • 1/2 cup white quinoa, rinsed
  • 11/4 cups unsweetened almond milk ¹
  • 1/2 tsp pure vanilla extract
  • 1/4 tsp ground cinnamon
  • fat pinch of fine grain sea salt
  • for serving: warm almond milk, maple syrup, chopped nuts, fresh berries, pomegranate arils, etc.

Maple Roasted Pears


Instructions

Roast the pears:

  1. Preheat the oven to 375℉. Line a 9×13-inch rimmed sheet pan with parchment paper. Set aside.
  2. Whisk together the melted coconut oil and maple syrup until combined. Stir in the vanilla and cinnamon.
  3. Toss with the quartered pears, coating well. Arrange the pears on your prepared sheet pan and roast for 20-25 minutes, basting with the pan juices once or twice, until the pears are golden and tender.
  4. Remove from the oven and let cool for a few minutes on the pan before serving.

Prepare the quinoa porridge:

  1. Melt the coconut oil in a medium sauce pot over medium heat. Add the rinsed quinoa, and stir to coat in the oil. Toast for about a minute
  2. Add the almond milk, vanilla, cinnamon, and salt, to taste, to the pan, stirring to combine.
  3. Bring up to a boil, then turn the heat down to low, and let simmer for 10-15 minutes, until the quinoa is cooked through and all of the liquid has been absorbed.
  4. Remove the pot from the heat, place a double layer of paper towel under the lid, and let stand, covered for another 5-10 minutes. Fluff with a fork before serving warm.

Prepare the quinoa breakfast bowls

  1. Divide the warm quinoa between bowls, topping with warm almond milk, 2-3 roasted pear quarters, a drizzle of maple syrup, and any other desired toppings. Enjoy!!


Notes

¹ Feel free to swap in your favorite regular or non-dairy milk for the almond milk. Coconut milk and cashew milk are favorites for super creamy porridge.

Storage: Keep leftovers in an air-tight container in the fridge for 2-3 days.

Keywords: quinoa porridge, quinoa oatmeal, maple roasted pears, vegan, gluten free, high protein, breakfast quinoa,

Originally posted October 22, 2015. Updated since with recipe notes and instructions.