For this breakfast bowl, you can use either rolled oats or steel-cut oats. Steel cut oats sit lower on the glycemic index, but they take longer to cook, at least 30 minutes. (Those on a gluten-free diet will want to make sure to use pure oats that don’t contain wheat.)

For the granola, I recommend making your own using my homemade healthy granola recipe – it’s naturally sweetened with maple syrup and super easy to make.  If you’re going to use store-bought granola, make sure to choose a brand that has very little sugar, as some granola brands are overloaded with it.

I love to top my breakfast bowl with strawberries, blueberries, bananas and raspberries, but feel free to add any of your favorites!

Healthy Quinoa & Oats Breakfast Bowl
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Recipe type: Breakfast
Cuisine: Vegan, Gluten-Free
Ingredients
  • ¼ cup cooked quinoa
  • ¾ cup cooked oats (rolled or steel cut)
  • ½ banana
  • ½ cup berries of choice
  • 2 tbsp homemade granola or organic, naturally sweetened granola
  • 1 tsp chia seeds
  • 1 tsp pure maple syrup
  • Dash of cinnamon, to taste
Instructions
  1. If using steel-cut oats, combine the oats and quinoa in a pan with 4 cups of water and cook for about 30 minutes, stirring occasionally. (If using rolled oats, cook the oats separately, and boil quinoa in 2-3 cups water.)
  2. Soak chia seeds in 1 tsp water for 1 minute until they have a plump, jelly-like substance.
  3. In a medium sized bowl, combine the cooked oats and quinoa with maple syrup, cinnamon and chia seeds and stir well.
  4. Top with granola and fresh fruit.
Serving size: 1 bowl Calories: 225 Fat: 4g Carbohydrates: 43g Sugar: 10g Sodium: 3mg Fiber: 4g Protein: 7g
Notes
Makes 2 servings.

 

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