Coconut Quinoa Breakfast Cups


  • 1/3 cup Quinoa, dry
  • 1 tbsp Ground Flax
  • 2/3 cup + 2 tbsp Lite Coconut Milk (I used one from a carton)
  • 1/4 tsp Cinnamon
  • 1 cup Berries (I used Blueberries)
  • 1-2 Medjool Dates, OR
  • 2 tsp Coconut Sugar
  • Optional Toppings: Berries, Coconut Flakes, Cacao Nibs


  1. In a medium pot, combine the Quinoa, Ground Flax, Coconut Milk, and Cinnamon and bring to a boil.

  2. Add in either the Coconut Sugar or the Medjool Dates to sweeten the mixture; if you choose to use Dates, be sure to chop them finely!

  3. Cover the mixture, reduce the heat, and let the mixture simmer for 15 minutes.

  4. Remove the pot from the heat and layer 1/2 of the cooked Quinoa to the bottom of an oven-safe dish. Add in berries of your choice, then top with the remaining Quinoa.

  5. Broil in the oven on the highest setting for 10 minutes, keeping the door slightly ajar.

  6. Top with any additional toppings as desired, and serve warm




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