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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


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.



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


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!!


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,