Quinoa Breakfast with Mango and Coconut
This creamy quinoa breakfast has 12 grams of protein per batch and is made with no sugar!
It’s easy to get into a breakfast rut. This quinoa breakfast will help you break right out of that rut. Anytime I find myself eating the same breakfast over and over, I look to different grains (or ancient seeds in the case of quinoa) to change things up and add more variety to my diet and my family’s diet.
When cooked with lite coconut milk and a banana, the quinoa becomes lightly sweet and very creamy. Anyone who loves a hot breakfast porridge will love having quinoa for breakfast!
The toppings I included are mango and toasted coconut. The contrast of textures is perfect and the flavors pair perfectly with the banana and coconut quinoa. Of course, you can always add whatever fruit you have on hand. Strawberries or blueberries would be incredible, too!
Quinoa is a great candidate for breakfast because it’s one of the only sources of plant protein that’s a complete protein. It will fill you and your family up and fuel you with the energy you need to have an active day. This quinoa breakfast bowl has 12 grams of protein per serving.
What’s your favorite way to eat quinoa? Quinoa is a healthy grain-like seed that can be incorporated into your family’s diet in so many ways. Most people only think of quinoa as a dinner food, but I love using it for breakfast and even snack. My kids love these Quinoa Peanut Butter Balls as a quick after-school snack. Have fun with quinoa!
Quinoa Breakfast with Mango and Coconut
- 1/2 cup quinoa, uncooked
- 15 ounce coconut milk, unsweetened
- 1 medium banana
- 1/8 teaspoon salt
- 6 tablespoon coconut chips, unsweetened
- 1 cup pieces mango
- Rinse quinoa well.
- In a small pan, combine the quinoa, lite coconut milk, and thinly sliced banana.
- Bring to a boil. Stir, then reduce the heat and cover.
- Simmer until the quinoa is cooked and the texture becomes creamy, 15-20 minutes. Stir occasionally during the cooking time. The banana will “melt” into the quinoa during the cooking time and the stirring will help this.
- Meanwhile, place the coconut chips in a small dry skillet. Heat on medium heat a few minutes until the chips are golden brown.
- Once the quinoa is cooked, add it to two bowls and top with the diced mango and coconut chips.
Maryea is the mama behind the healthy lifestyle blog, Happy Healthy Mama, where she shares simple, real food recipes and inspiration for raising healthy kids in a natural home. You can follow her by signing up for her newsletter here.
I'm a registered dietitian, mom of 4, avid lover of food and strong promoter of healthy habits. Here you will find lots of delicious recipes full of fruits and veggies, tips for getting your kids to eat better and become intuitive eaters and lots of resources for feeding your family.Learn More about Natalie
Quinoa is just about as good as you can get in terms of nutrition. It is a complete protein and contains all the essential amino acids nd this is the reason why it is better than the regualr rice.
Looks delicious and so springy. I use the banana trick to add sweetness to oatmeal without adding sugar. I also checked out your Quinoa Peanut Butter Balls– they look awesome! I’ve never thought to use quinoa for that!!
Thank you, Katie!
How is this dish if served cold? Is it like pudding, or more like cold oatmeal?
How might you adjust this recipe to make it in a crockpot the night before (and have ready for the morning)? It looks great but too much time for a weekday morning!
we make quinoa ahead of time, and then just add the mango and coconut when you reheat it in the morning!
this looks yummy
can you swap the coconut milk with hemp milk?
is the coconut milk the canned coconut milk?
The recipe says it serves 4, but then it says to seprate into two bowls…. is the nutritional info for 2 or four servings?
Hi Nancy, thanks for catching this! It does in fact make two servings, and I’ve updated the recipe/nutrition facts to reflect this.
My kids loved this! Made two mornings in a row as soon as tried. Omitted mango as kids don’t like it. Added a few chocolate chips, they started to melt since and kids devoured!
Awesome, thank you for sharing, Tara!
What is the protein content per serving of this recipe? I’m a vegetarian trying to incorporate more protein in my diet.
Post says 12g of protein per serving but the nutritional info at the bottom of the recipe card says 4g per serving.
Hi Anna, thanks for pointing this out! There are actually 12 grams of protein in the recipe, not each serving. (The calculated nutrition facts are a little off actually!) So if you eat half the recipe, you’re getting about 6 grams of protein.
I had leftover quinoa, so I prepared this using a short-cut. The flavors were good. An easy and filling alternative to oatmeal. Thanks
My sweet 5 year old granddaughter, Londyn, has become a very selective eater. My daughter I are trying to think of quick healthy food with more protein options. Just read your breakfast ideas and I have hope. My daughter also has a 3 year. I’m very excited to share these and perhaps get the kids involved in preparing the foods. Thanks!