Quinoa Oats — a yummy breakfast idea for chaotic family mornings!

Lyndsay is a British mama who is currently living in Dubai with her husband and their two daughters. Originally an architect, she decided to follow her real passion and retrained as a food developer and stylist. She documents her recipes for nutritious, practical and (most importantly!) tasty family food on her beautiful blog I eat my Peas.

Lyndsay is sharing some yummy breakfast ideas with us in the coming days, all of which are healthy, fun and easy to make. And they all look DELICIOUS! Today we start with Lyndsay’s recipe for Quinoa Oats. I can’t wait to give these a try! (In fact, I’m going to prepare the oat mix right now!)

Thank you for the inspiration, Lyndsay!

Weekday mornings are inevitably chaotic but in our house we always try to make a conscious effort to hit the pause button and sit down together — it somehow calms the mania and makes sure that everyone is set up for the day ahead.

The coming days I’m sharing with you our top 3 breakfasts to eat as a family. They are quick to prepare, full of nutrients for the day ahead and so much fun to make together!

Quinoa Oats

I make a big batch of this to fill a kiln jar and then soak the oats in the evening so that it only takes two minutes to make in the morning. The recipe uses cup measurements so even my daughters (22 months and 3years ) can easily make it with me.

  • 8 cups porridge oats
  • 1/2 cup quinoa
  • 1/2 cup flax meal (or flaxseeds)
  • 2 tbsp ground cinnamon

Per person:

  • 1/4 cup oat mix
  • 1/2 cup milk of your choice
  • 1 tsp maple syrup or honey

Mix together the oats, quinoa, flaxmeal and cinnamon in a large bowl and then in batches blend it down into a finer mix in a food processor. Once its all done then place in an airtight storage jar and store for up to 2 months although it will never last that long!

Quinoa Oats

To make: Place as many servings as you need in a saucepan and bring to the boil. Reduce to a simmer for 2 minutes, stirring occasionally and then serve immediately — by itself or topped with fresh fruit and a drizzle of maple syrup. For special occasions I add a little cocoa and it transforms into a chocolatey treat!

Happy Breakfasting!


You can follow Lyndsay on her blog I Eat My Peas and on social media under her handle @ieatmypeas.


Comments (6)

January 30, 2019

Looks delicious. I always read that you shouldn’t give Quinoa to kids under the age of 2 (in Austria and Germany at least), though. Any thoughts on that?

February 6, 2019

Hi Christine. My daughters have been having quinoa since they were 8 months olds and absolutely adore it. In the UK I am not aware of any age restrictions, however, please always be led by your children when it comes to introducing foods and visit a pediatritian if you have particular concerns over what foods are acceptable for different ages. Hope that answers your question. Lx

January 30, 2019

Can’t wait to make this! Does the bitterness of the quinoa’s saponin come through if you don’t rinse it first?

February 6, 2019

Hi Kathy- so glad to hear you are looking forward to making this recipe. The combination of oats, cinnamon and honey works beautifully with the slight bitterness of quinoa so I find there is no need to rinse. Please just let me know if you have any further questions and I hope you enjoy this as much as we do. Lx

February 18, 2019

This sounds delicious! I just want to check I have this right, because it usually takes me about 18 minutes to cook quinoa normally.
Once you’ve ground it, and soaked it overnight, the quinoa will only need two minutes to cook? Thanks!

Esther in Amsterdam
February 21, 2019

Yes! We have made this a few times now — only a few minutes! 🙂

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