Mealime recipe · lives on in MealPot
Maple Cinnamon Quinoa Porridge with Blueberry Compote
- 25 min
- 2–6 servings
- 402 kcal / serving
A warm bowl of quinoa porridge made with maple and cinnamon, finished with a blueberry compote. The creamy base pairs with fruity, bright berries for a simple weeknight breakfast or light dinner.
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Ingredients
- 1 cupfrozen blueberries
- ½ cupquinoa
- 14 fl ozwhole milk
- almond milk, unsweetened
From the pantry: cinnamon, ground, pure maple syrup, salt
Cookware
measuring cups · measuring spoons · small saucepan · stirring spoon
Directions
- In a small saucepan, combine the quinoa, whole milk, maple syrup, salt, and cinnamon. Bring the mixture to a boil over medium-high heat.
- Reduce the heat to low, cover, and simmer until most of the liquid is absorbed, about 20 minutes.
- In a separate small saucepan, heat the blueberries with a touch of maple syrup over medium-high heat for 3–4 minutes until they release juice and begin to soft‑cook into a compote.
- If the porridge seems thick, stir in a splash of almond milk to loosen it to your liking.
- Divide the porridge between two bowls.
- Spoon the blueberry compote over each portion.
- Drizzle with more almond milk to finish, if desired.
Two tips
- Make the blueberry compote ahead and refrigerate; reheat with a splash of almond milk when ready to serve.
- If you don’t have maple syrup, a touch of honey can be substituted, or use any berries you have on hand instead of blueberries.
Nutrition per serving
- Calories
- 402 kcal
- Protein
- 13 g
- Carbs
- 68 g
- Fat
- 10 g
- Fiber
- 5 g
- Sodium
- 97 mg
Estimates from the recipe's published nutrition data; they change with the version you pick above.
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Ingredient quantities, timing and nutrition are recorded from the original Mealime recipe ↗ (captured 2026-09-12). Photo: MealPot, an AI-rendered illustration of the finished dish. Description and directions written by MealPot.