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|| |
- 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
- 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.)
- Soak chia seeds in 1 tsp water for 1 minute until they have a plump, jelly-like substance.
- In a medium sized bowl, combine the cooked oats and quinoa with maple syrup, cinnamon and chia seeds and stir well.
- Top with granola and fresh fruit.