Breakfast Power Bowls
Ingredients
Base Ingredients
-
⅔
cup
cooked quinoa
-
¼
cup
gluten free rolled oats
-
2 to 3
Tablespoons
chia seed
-
8
ounces
coconut milk or almond milk
-
1 to 3
Tablespoons
maple syrup or honey
-
splash
lemon juice
-
¼
teaspoon
ground cinnamon
Toppings
-
1
cup
fruit (berries, banana, kiwi, etc.)
-
3
Tablespoons
chopped nuts or seeds
-
1
Tablespoon
cocoa nibs or dark chocolate chips
-
1
Tablespoon
yogurt
-
1
Tablespoon
creamy nut butter (optional)
Instructions
- Cook the quinoa according to package instructions or use leftover cooked quinoa.
- In a large bowl, mix together cooked quinoa, optional oats, and chia seed.
- Pour the milk on top to cover the grain/seed mix and stir in maple syrup and cinnamon.
- Let this mixture sit in the fridge for 30 minutes or overnight until it thickens.
- Once thickened, stir in optional nut butter and toppings. Optionally, add a splash of milk and drizzle honey.
- Store in an airtight container in the fridge for up to 5 days or portion into mason jars for on-the-go breakfast.
Nutrition Facts (estimated)
Servings
2
Calories
347
Total fat
12.6g
Total carbohydrates
50.1g
Total protein
8.9g
Sodium
90.1mg
Cholesterol
0.4mg
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