Fall Spice Breakfast Bowl

It’s the time of year when the leaves start falling and I crave hearty, warming breakfasts. This cozy breakfast idea is sure to warm you up and fill your tummy on those cool, fall or winter days.

  • 4 servings
  • 10 mins prep, 30 mins cook 40 mins total
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  • 370g quinoa, cooked
  • 300g unsweetened almond milk
  • 125g unsweetened applesauce
  • 40g maple syrup
  • 1tsp cinnamon
  • ½ tsp ground ginger
  • ¼ tsp ground cloves
  • 1 ripe pear, cored and diced

Toppings (optional)

  • Hazelnuts
  • Almond butter
  • Coconut shreds


  1. Cook quinoa according to directions on package.
  2. Once it’s ready, over medium heat add almond milk, applesauce, cinnamon, ginger, cloves and pear. Stir gently to mix well.
  3. Slowly bring to a simmer and cook for 10-15 minutes, reducing heat if necessary, until pear is tender.
  4. Remove from heat and taste. Depending on the sweetness of the fruit, you may want to add the maple syrup at this point.
  5. Scoop into bowls, top with nuts, almond butter and coconut if desired.
  6. This dish stores well in a sealed container in the fridge for up to 5 days.