Quinoa, Raspberry and Coconut Oatmeal

Prep Time 10 minutes
Cook Time 20 minutes
Servings 4 people
Have you ever had quinoa for breakfast? It's delicious when cooked in coconut milk, a bit of cinnamon and maple syrup. Sprinkled with little seasonal fruits, shredded coconut and chia seeds, this meal will become a staple in your breakfast routine!

How It's Made


  • 1/2 cup of quinoa
  • 1 cup of coconut milk
  • 1/2 cup of water
  • 1/2 teaspoon of vanilla essence
  • 1/4 teaspoon of ground cinnamon
  • 2 tablespoons of maple syrup
  • 1 tablespoon of Shredded Coconut
  • 1 tablespoon of chia seeds
  • 1/2 cup of frozen raspberries


  1. In a pot, mix together the quinoa, coconut milk, water, vanilla essence, cinnamon and maple syrup. Bring to a boil, cover, and reduce heat to low. Cook for 20 minutes. Remove from heat and let sit for 20 minutes. You will notice, that unlike cooking quinoa with water, that the quinoa will remain crunchy.
  2. In a small bowl, mix together the shredded coconut and chia seeds.
  3. To serve, pour the quinoa in each bowl, add the raspberries and top with the chia and shredded coconut garnish.
Emilie Gaillet
Recipe By

Emilie Gaillet

Emilie creates healthy, and tasty recipes for PRANA as well as her own blog, Murmures. Her passion lies in the creation of recipes - from the chopping and stirring to the presentation and styling of her dishes.