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Quinoa Oatmeal with Berries

Leftover quinoa finds a new home: the breakfast table! Packed with protein, this simple seed pairs with oats and berries to make a lean, mean workday breakfast.

Serves 4
Ready in 30 mins
Prep time 15 mins
Cooking time 15 mins
453 calories per serving


> 20 strawberries
> 1 cup gluten-free oatmeal
> 3 cups almond milk
> ½ cup cooked quinoa
> ¼ cup  raw almonds
> 2 cups raspberries


Place the oatmeal and almond milk in a saucepan, and bring to a boil. Stir over low heat for 8 min. and add quinoa. Cook until well combined.
Halve the strawberries. Coarsely chop the almonds. Divide the oatmeal mixture among 4 bowls and arrange the strawberries, almonds, and raspberries on top.


Heat slivered almonds in a heavy pan for 2–3 min., or until golden brown, for added depth of flavor.

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