5 from 1 vote
Fruity Quinoa Oat Bowls
Prep Time
3 mins
Cook Time
12 mins
Total Time
15 mins
This delicious and filling sweet vegan, egg-free, dairy-free, oil-free and gluten-free quick morning breakfast can be enjoyed either hot or cold. Pile on the toppings!
Course: Breakfast
Cuisine: All Cuisines, Vegan
Servings: 2 people (2 cups total)
Calories: 335 kcal
Author: @dietitian_mom
Soak overnight:
  • ¼ cup uncooked quinoa [45 g]
  • ¼ cup uncooked oats [25 g] (can be either quick cooking or rolled/large flake oats)
  • ¼ teaspoon cinnamon
  • 2 tablespoons raisins (optional)
  • 2 ¼ cups fortified original flavored soy milk, divided [540 mL] (or any other original flavored fortified plant-based milk)
Before serving:
  • 1 ripened fresh pear (diced)
  • other toppings if desired (see recipe notes below)
  1. Use a fine mesh sieve to quickly rinse the measured amount of quinoa under cold running tap water. Transfer this rinsed quinoa into a small pot (I just usually turn the sieve upside down and give it a good shake or two over the pot).

  2. Into this pot, add the oats, cinnamon, raisins and the 2 cups of a fortified plant-based milk. Stir until well combined, then place into the refrigerator to sit overnight.

  3. Next morning, remove the pot from the refrigerator, and stir the contents a few times to make it well combined again. Then heat it unlidded on the stovetop on a medium setting until a gentle simmering is attained.
  4. Cook the pot contents with a gentle simmering boil for 10 minutes, stirring occasionally. 

  5. Next, turn off the heat setting and stir the contents well a few times before letting the pot sit uncovered without the lid for another 3-5 minutes. (It is fine if the pot contents continue to bubble gently for another few minutes.)

  6. Meanwhile, cut up a ripe pear into diced sized pieces.
  7. After this time, stir in the remaining 1/4 cup (60 mL) of a cold fortified plant-based milk. As the contents cool down, the pot contents will begin to thicken up nicely.

  8. Add the diced pear pieces to the pot, and stir to mix the pieces in.

  9. Taste and adjust seasonings as desired (or add further toppings). Ready to serve!
Recipe Notes

Add more fortified plant-based milk if you would like your final quinoa oats porridge to be of a thinner consistency. I use a small pot because the next morning I can heat the pot directly once I remove it from the fridge. However, you can just use a suitable lidded container if you have limited refrigerator space. The quinoa oats porridge will continue to thicken over time as it cools and if it is placed into the fridge.


If you would like this bowl of quinoa oats to be sweeter tasting, add in 1-2 chopped dates or another tablespoon of raisins. Alternatively, you could just add in more ripened cut fresh fruits, frozen berries or even chopped dried fruits into the bowl.


Other great mix-ins to this breakfast bowl would be ground flaxseed, a dollop of a nut or seed butter, chia seeds, pumpkin seeds or chopped nuts like almonds, cashews or walnuts, or even some applesauce. Feel free to also add in other spices such as a dash of nutmeg, cloves, ginger, turmeric or allspice.


Make sure to choose certified gluten-free oats to use in this recipe if you are on a gluten-free diet.

Nutrition Facts
Fruity Quinoa Oat Bowls
Amount Per Serving
Calories 335 Calories from Fat 63
% Daily Value*
Fat 7g11%
Sodium 143mg6%
Potassium 768mg22%
Carbohydrates 55g18%
Fiber 7g29%
Sugar 15g17%
Protein 13g26%
Vitamin A 1075IU22%
Vitamin C 24.3mg29%
Calcium 406mg41%
Iron 3.3mg18%
* Percent Daily Values are based on a 2000 calorie diet.