I previously shared my easy grab and go breakfast smoothie recipe, but on the weekends I enjoy spending a little more time preparing my morning meal. This recipe was inspired by my semester abroad eating Danish oatmeal, or what they affectionately refer to as, “porridge.” Upgrading to quinoa instead of regular oats is a great idea as this grain is gluten free, a complete source of protein and contains about twice as much fiber as most other grains. You can easily make this recipe the night before and reheat it for breakfast for several mornings as it makes 4 servings.



1 ½ cups Organic Valley milk (2%, non-fat, even soy!)

1 cup uncooked quinoa

1 cup water

2 teaspoons brown sugar

½ teaspoon cinnamon

½ teaspoon vanilla extract

¼ teaspoon salt


My toppings of choice:

1 tablespoon flax seeds

¼ cup plain Greek yogurt

½ cup chopped apples

1 tablespoon honey



  1. Stir together the 1 ½ cups of Organic Valley milk as well as your quinoa, brown sugar, cinnamon and vanilla extract in a medium-sized sauce pan.
  2. Bring saucepan contents to a boil over medium heat and then reduce heat to medium-low and cover the mixture to let it simmer for about 15 minutes, until all liquids is absorbed.
  3. Scoop out your  desired portion and top with an additional splash of Organic Valley milk and either my toppings of choice or feel free to experiment with your own!