Peanut Butter and Raspberry Breakfast Quinoa

Celebrate your Mom on Mother’s Day with this delicious peanut butter and raspberry breakfast quinoa. It’s filling, sweet and full of protein to keep her energized for the day.


  • 2 tbsp peanut butter
  • 2 tbsp Bonne Maman Raspberry Preserves
  • 23 tbsp coconut milk


  1. In a medium bowl add cooked quinoa and coconut milk until desired consistency is reached. Warm in microwave for about 45 seconds or so.
  2. Put 2 tbsp peanut butter in another small bowl and warm in the microwave for about 20 seconds.
  3. Mix one tablespoon of the warmed peanut butter and one tablespoon of the Bonne Maman Raspberry Preserves into the quinoa. Stir well.
  4. Drizzle the other tablespoon of peanut butter and preserves over top of the quinoa. Top with chopped peanuts and raspberries.
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