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Peaches and Cream Breakfast Quinoa

Think canned fruit can’t be exciting? We’re here to showcase a nutritious and delicious way to start your day – and yes, it involves a can opener!

15 minutes
1 hour and 30 minutes


  • 2 1/2 cups Blue Diamond Unsweetened Vanilla Almond Breeze
  • 1 cup quinoa
  • 1 tsp. almond extract
  • 1/2 tsp. cinnamon
  • 1 (15 oz.) can juice-packed peaches, drained and diced
  • 1 (6 oz.) container peach Greek yogurt
  • 3 tsp. better-for-you buttery spread (such as Country Crock)
  • 1/3 cup sliced almonds
  • 3 tbsp. uncooked steel cut oats
  • 1/4 tsp. cinnamon
  • 1 1/2 tsp. light brown sugar


  1. Place almond milk in a large slow cooker. Rinse quinoa in a fine mesh sieve and stir into almond milk with extract and cinnamon. Cover and cook on high for 1½ hours.
  2. Stir in peaches and yogurt and cook for 5 minutes more until heated through and thickened.
  3. While quinoa is cooking, melt buttery spread in a medium skillet over medium heat. Stir in almonds, oats and cinnamon; cook, stirring frequently for a few minutes or until fragrant. Let cool slightly, then stir in brown sugar; sprinkle over quinoa.


Per serving: 317 calories, 11 g protein, 9 g total fat (1 g sat.), 50 g carbohydrate, 6 g fiber, 20 g sugar, 0 mg cholesterol, 129 mg sodium, 8 points

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