Description

A cozy, nutrient-rich breakfast featuring cinnamon-infused quinoa, roasted plums, and creamy Greek yogurt. Balanced with natural sweetness and protein, it’s a wholesome start to the day.

Ingredients

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1/2 cup quinoa, rinsed
1 cup water or almond milk
1/2 teaspoon ground cinnamon
1 tablespoon maple syrup (optional)
2 ripe plums, halved and pitted
1 teaspoon coconut oil or butter
1 teaspoon maple syrup or honey
Pinch of thyme leaves (optional)
1/2 cup plain Greek yogurt or dairy-free yogurt
Extra maple syrup or cinnamon for garnish (optional)

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Instructions

Preheat oven to 375°F (190°C).
Place plum halves cut-side up on a baking dish. Brush with coconut oil and drizzle with maple syrup. Sprinkle with thyme if using.
Roast for 15–18 minutes, until soft and caramelized.
Meanwhile, bring quinoa and water (or almond milk) to a boil in a small saucepan.
Reduce heat, cover, and simmer for 15 minutes or until liquid is absorbed.
Remove from heat and fluff quinoa with a fork. Stir in ground cinnamon and maple syrup.
In serving bowls, add the warm quinoa, roasted plums, and a dollop of Greek yogurt.
Drizzle with extra maple syrup or sprinkle with cinnamon if desired. Serve warm.

Notes

Use dairy-free yogurt for a fully vegan option.
Substitute peaches, nectarines, or figs for plums based on seasonality.
Make the quinoa in advance for quick assembly on busy mornings.

Nutrition

Serving Size: 1 bowl
Calories: 290
Sugar: 10g
Sodium: 35mg
Fat: 7g
Saturated Fat: 3g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 42g
Fiber: 5g
Protein: 12g
Cholesterol: 5mg