Cinnamon toast oatmeal bowl recipe

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A taste of this oatmeal will transport you back to childhood when you buttered a piece of toast and liberally added sugar and cinnamon. The oatmeal is dotted with quinoa and has just enough cinnamon. The streusel topping adds texture to the bowl, and the final drizzle of maple syrup lets you control the sweetness. If you are sensitive to gluten, make sure you use gluten-free oats.

  • Yield: 4 Servings


  • 2 tablespoons natural sugar
  • 1 tablespoon grapeseed oil
  • 1 tablespoon pure maple syrup
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon fresh ground nutmeg
  • Pinch salt
  • ½ cup sliced raw almonds
  • ¼ cup rolled oats
  • 3 cups nondairy milk
  • ¼ cup quinoa, well rinsed
  • 1 teaspoon ground cinnamon
  • Pinch sea salt
  • 1¼ cups rolled oats
  • ¼ cup minced dried apricots
  • 1 teaspoon pure vanilla extract
  • 2 tablespoons maple syrup, plus more for garnish
How to Make It
  1. Preheat the oven to 350°F. Combine the sugar, oil, syrup, cinnamon, nutmeg, and salt in a medium bowl. Add the almonds and oats. Mix well and transfer to a baking sheet. Bake until crisp, stirring halfway through, about 15 minutes. Set aside to cool.
  2. Oatmeal
  3. Heat the milk, quinoa, cinnamon, and salt in a medium saucepan over high heat. Bring to boil, reduce to simmer over medium-low heat and add the oats and apricots. Cook for 10 minutes, stirring occasionally. Cover and simmer over low heat until the quinoa is tender, about 5 more minutes. Remove from the heat and set aside for 5 minutes. Stir in the vanilla and maple syrup. Stir in 1/2 cup of the streusel.
  4. Assembly
  5. Serve the oatmeal garnished with the streusel and maple syrup.

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