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

Photos