RECIPES | 1 Min Read

Breakfast Magnesium Bowls

Breakfast Magnesium Bowls

With quinoa, chia, dark chocolate chips, pumpkin seeds and almonds, this delicious Gluten Free Breakfast Power Bowl by Lindsay Cotter, is rich in magnesium and antioxidants to help power you through the day. Makes for the perfect overnight / make ahead Summer breakfast bowl. You can also spoon portions into mason jars for breakfast on the go!

 

Ingredients

2/3 to 1 cup cooked quinoa

1/4 to 1/3 cup or less gluten free rolled oats

2  3 tablespoons of chia seeds

8 oz coconut milk or almond milk (save extra for topping before serving)

1  3 tablespoons of maple syrup or honey (to taste)

Splash of lemon juice

1/4 teaspoon ground cinnamon

3 tablespoons of chopped nuts or seeds

1 tablespoon of cocoa nibs or dark chocolate chips

Fruit of choice – berries, banana, kiwi fruit, etc. 1 cup or less. Toss fruit in a dash of lemon juice to keep fruit from browning. This is if preparing the power bowls a day ahead

Mix in 1 tablespoon of creamy nut butter and add plain yogurt to top

 

Method

  1. Cook your quinoa according to package instructions. Or use leftover cooked quinoa. Brown rice can be a good substitute
  2. In a large bowl, mix together 2/3 cup to 1 cup of cooked quinoa, optional oats, and chia seeds. Pour the milk on top to cover the grain/seed mix. Stir in sweetener (maple syrup or honey) and a pinch of cinnamon
  3. Let this mix sit in the fridge for 30 minutes up to overnight. This mixture will thicken into a chia pudding like texture
  4. Once the grain/seed mix has thickened to your liking or you’re ready to eat, remove from fridge and layer with toppings: nuts, chocolate, oats, fruit, etc.  Pour a splash more of non-dairy milk or honey on top, if desired.
  5. Keeps well in fridge for up to 5 days

 

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