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2.8 from 5 votes

Vanilla Quinoa and Roasted Blueberry Breakfast Bowl

This breakfast bowl is a great alternative to the traditional oatmeal and will provide the energy you need to start your day.
Cook Time30 mins
Total Time30 mins
Course: Breakfast
Cuisine: Universal
Keyword: Gluten-Free, Quick and Easy, Vegetarian
Servings: 4 people
Calories: 228kcal
Author: SkinnyMs.


  • 1 cup quinoa
  • 2 cups water
  • 1 tablespoon vanilla
  • 2 cups blueberries fresh or frozen
  • 1 tablespoon coconut oil melted
  • 1/2 teaspoon cinnamon
  • sea salt to taste


  • Preheat oven to 400 degrees F.
  • Combine the quinoa, water, and vanilla in a saucepan with a pinch of salt. Bring to a boil, cover, and reduce heat to low. Simmer for 15 minutes until liquid is absorbed.
  • Toss the blueberries with the coconut oil and cinnamon. Spread on a parchment-lined baking sheet (don’t skip the parchment!) Roast until soft and bubbly, about 15 minutes.
  • Serve the quinoa topped with the roasted blueberries. Top with a few fresh blueberries, coconut, or slivered almonds if desired.


Serving: 0.5cup | Calories: 228kcal | Carbohydrates: 36g | Protein: 6g | Fat: 6g | Saturated Fat: 3g | Sodium: 65mg | Fiber: 5g | Sugar: 7g |
SmartPoints (Freestyle): 8