Gluten Free Breakfast Power Bowls
Serving size: 2
Ingredients
- 2/3 cup to 1 cup cooked quinoa
- 1/4 cup to 1/3 cup or less gluten free rolled oats (if desired, use as a topping versus mix in).
- 2 to 3 Tablespoons chia seed
- 8 ounces coconut milk or almond milk + extra for topping
- 1 to 3 Tablespoons maple syrup or or honey, to taste
- splash lemon juice
- 1/4 teaspoon ground cinnamon
- Toppings – 1 cup fruit fruit (berries, banana, kiwi, etc), 3 Tablespoons chopped nuts or seeds, 1 Tablespoon cocoa nibs or dark chocolate chips, and yogurt
- Optional Mix-in – 1 Tablespoon creamy nut butter
Directions
- 1. Cook the quinoa according to package instructions or use leftover cooked quinoa.
- 2. In a large bowl, mix together cooked quinoa, optional oats, and chia seed. Pour the milk on top to cover the grain/seed mix. Stir in maple syrup and cinnamon.
- 3. Let this mixture sit in the fridge for 30 minutes or overnight. The mixture will thicken into a chia pudding-like texture.
- 4. Once the mixture has thickened, remove from the fridge and stir in optional nut butter and toppings. If desired, pour a splash of milk on top and a drizzle of honey.
- 5. Keeps well in fridge in an airtight container for up to 5 days for the perfect make ahead breakfast bowl or spoon portions into mason jars for breakfast on the go.
Nutrition
Amount per serving
Calories: 347
Total Fat: 12.6g
Saturated Fat: 2.5g
Cholesterol: 0.4mg
Sodium: 90.1mg
Total Carbohydrate: 50.1g
Dietary Fiber: 9.7g
Sugars: 19.2g
Protein: 8.9g