Apple Cinnamon Quinoa Chia Breakfast Bowl

1 Comment / Breakfast, Recipes / By / September 30, 2026
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This apple cinnamon quinoa chia breakfast bowl is a high fiber alternative to your traditional bowl of oatmeal! It provides warm, comforting flavors and is topped with a creamy Greek yogurt cheesecake topping! {Gluten-Free and Dairy-Free Friendly}

An apple cinnamon quinoa bowl topped with the Greek yogurt and cream cheese mixture in a white bowl on a table next to more yogurt and an apple.

Fiber – it’s so underrated! It has been widely researched that consuming a high fiber diet can help with weight management, blood glucose levels, our gut microbiome, cardiovascular health – yet so many people are not eating enough of it. 

I especially love this one for meal prep because the quinoa base can be made ahead, portioned into containers and reheated throughout the week. Keep the cheesecake topping separate, then add it after warming for a creamy contrast.

Quinoa and chia seeds both contribute fiber, while the Greek yogurt and protein powder help bring the protein up to about 20 grams per serving.

It’s a filling breakfast that feels a little different from the usual oats or overnight oats.

A close-up of a fully assembled quinoa apple cinnamon bowl.

Why I Love This Recipe:

  • A different way to do breakfast. If you’re tired of oatmeal, quinoa gives you a hearty, slightly nutty base that still works really well with warm apples and cinnamon.
  • Great for meal prep. Make four servings at once, then reheat the quinoa and apples and add the cheesecake topping when you’re ready to eat.
  • Fiber + protein in one bowl. Quinoa, chia seeds, apples and almonds contribute fiber, while Greek yogurt and protein powder help increase the protein.
  • Lots of texture. You get warm quinoa, tender apples, creamy cheesecake topping and crunchy almonds in every bite.
A close-up of a big spoonful of quinoa, apples and the creamy cheesecake yogurt.

Ingredients

  • 1 cup quinoa, rinsed very well
  • 2 1/2 cups water, divided
  • 4 Tbsp chia seeds
  • ½ tsp vanilla
  • Pinch of salt
  • 1/4 cup of slivered almonds, for topping

For the Cinnamon Apples

  • 1 to 1½ apples, diced
  • 1 teaspoon butter
  • ½-1 teaspoon cinnamon
  • 1 teaspoon maple syrup, optional

For the Cheesecake Topping

  • ¾ cup nonfat Greek yogurt
  • ¼ cup reduced-fat cream cheese, softened
  • 1 scoop vanilla protein powder
  • 1 tablespoon maple syrup, to taste

Step-By-Step Directions

  • A close-up of a pot of quinoa with chia seeds in it after cooking.
  • The cheesecake yogurt ingredients in a bowl with a spatula.
  • The cheesecake yogurt ingredients mixed together in a bowl, smooth and creamy.
  • Cubed cinnamon apples in a pan.
  • A birds-eye view of a pot of quinoa next to the cinnamon apples and a bowl of the cheesecake yogurt on a table.
  • A close-up of a quinoa breakfast bowl topped with apples, Greek yogurt cheesecake frosting, and slivered almonds in a bowl.
  1. Add the quinoa to a fine-mesh strainer and rinse thoroughly under cold water for 30–60 seconds. Drain well.
  2. Add the rinsed quinoa, 2 cups of water, vanilla and salt to a medium saucepan. Bring to a gentle boil.
  3. Reduce heat to low, cover and simmer for about 10 minutes.
  4. Stir in the chia seeds. Cover again and continue cooking for another 5–8 minutes, or until the quinoa is tender and most of the liquid has been absorbed.
  5. Remove from heat, stir in 1/2 cup of water, and let sit covered for 5 minutes. Then, fluff or stir well.
  6. Meanwhile, make the cinnamon apples. Melt the butter in a small skillet over medium heat. Add the apples and cinnamon and cook for about 4–6 minutes, stirring occasionally, until they start to soften. Also see microwave version!
  7. Make the cheesecake topping by stirring or beating together the Greek yogurt, cream cheese, protein powder, and maple syrup until smooth.
  8. Divide the quinoa mixture among 4 bowls or meal-prep containers.
  9. Top each serving with cinnamon apples and about 1 tablespoon sliced almonds.
  10. For meal prep, store the cheesecake topping separately. To serve, reheat the quinoa and apples and top with the creamy cheesecake topping and slivered almonds!

Microwave version: Add the diced apples, butter, cinnamon and maple syrup, if using, to a microwave-safe bowl. Cover loosely and microwave for about 2 minutes. Stir, then microwave for another 30–60 seconds, or until the apples are tender.

A quinoa chia breakfast bowl topped with the Greek yogurt and maple syrup mixture with a spoon in it.

Also Try:

A chia quinoa breakfast bowl with apple slices and topped with Greek yogurt, maple syrup and sliced almonds on a wooden platter.

Recipe Tips

The cheesecake topping is what really makes this bowl The combination of Greek yogurt, cream cheese, protein powder and maple syrup gives the bowl a creamy, lightly sweet finish without overpowering the apples and cinnamon.

  • Store the Greek yogurt and maple syrup topping separately if prepping this recipe in advance. Microwaving the yogurt will kill the probiotics, but for ease and convenience you could top each one with it. That being said, it tastes delicious when the yogurt mixture is microwaved as well!
  • Top with whipped cream for a deliciously healthy snack!
  • If the chia seeds lend a brown color to the quinoa, add a splash of milk. It will lighten up as it sits.

Frequently Asked Questions

How Can I Make This Dairy-Free?

Substitute the Greek yogurt with a high protein dairy-free yogurt, like Kite Hill Greek Style Vanilla Yogurt.

A quinoa chia breakfast bowl topped with the Greek yogurt and maple syrup mixture with a spoon in it.

How Long Can I Keep the Leftovers?

Leftovers should be kept in an airtight container in the fridge for up to 4 days. If freezing, omit the Greek yogurt/maple syrup mixture and prep the day of!

An apple cinnamon quinoa bowl topped with the Greek yogurt and cream cheese mixture in a white bowl on a table next to more yogurt and an apple.

Apple Cinnamon Quinoa Chia Breakfast Bowl

Author: Alex Evink, MS, RD
370kcal
5 from 1 vote
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Prep 5 minutes
Cook 15 minutes
Total 20 minutes
This apple cinnamon quinoa chia breakfast bowl is a high fiber, nutritious way to start the day – providing warm, comforting flavors and topped with a creamy Greek yogurt maple syrup mixture. The creamy cheesecake topping tastes like dessert and makes this high in protein, too!
Servings 4 servings
Course Breakfast
Cuisine American

Ingredients

  • 1 cup quinoa, uncooked (or 2.5 cups cooked)
  • 2½ cups water, divided
  • 4 tablespoons chia seeds
  • 1 teaspoon vanilla extract
  • Pinch of salt
For the Cinnamon Apples
  • 1 1/2 medium apples, diced
  • 1 teaspoon butter
  • 1-2 teaspoons maple syrup
  • 1 teaspoon cinnamon, or to taste
  • 1/4 cup sliced almonds for topping
For the Cheesecake Topping
  • ¾ cup non-fat Greek yogurt
  • ¼ cup reduced-fat cream cheese, softened
  • 1 scoop vanilla protein powder
  • 1 tablespoon maple syrup

Method

  1. Add the quinoa to a fine-mesh strainer and rinse thoroughly under cold water for 30–60 seconds. Drain well.
  2. Add the rinsed quinoa, 2 cups of water, vanilla and salt to a medium saucepan. Bring to a gentle boil. Reduce heat to low, cover and simmer for about 10 minutes.
  3. Stir in the chia seeds. Cover again and continue cooking for another 5–8 minutes, or until the quinoa is tender and most of the liquid has been absorbed.
  4. Add 1/2 cup of additional water and give it a stir. Remove from heat and let sit covered for 5 minutes, then fluff or stir well.
  5. Meanwhile, make the cinnamon apples. Melt the butter in a small skillet over medium heat. Add the apples and cinnamon and cook for about 4–6 minutes, stirring occasionally, until they start to soften. Also see microwave version!
  6. Make the cheesecake topping by stirring or beating together the Greek yogurt, cream cheese, protein powder, and maple syrup until smooth.
  7. Divide the quinoa mixture among 4 bowls or meal-prep containers.
  8. Top each serving with cinnamon apples, 1/4 cup of cheesecake mixture and about 1 tablespoon sliced almonds. For meal prep, store the cheesecake topping separately. Reheat the quinoa and apples and top with the creamy cheesecake topping and slivered almonds!

Nutrition

Calories370kcalCarbohydrates49gProtein20gFat12gSodium300mgFiber7.6gSugar15g

Notes

  • Microwave the apples for convenience! See directions in post. 
  • You can meal prep these with the yogurt mixture on top and it’s delicious as well.

Tried this recipe?

Let us know how it was!

Alex Evink, MS, RD

Hello! I’m Alex Evink, Registered Dietitian (RD) for over 10 years and moderately messy mom to two girls. As a RD, I believe in evidence-based research – but I don’t believe in perfection. My life can be pretty messy but I do my best to keep a balance that works for me and my lifestyle. I’m a foodie at heart, love Taylor Swift and read books in my free time.

1 thought on “Apple Cinnamon Quinoa Chia Breakfast Bowl”

5 from 1 vote

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