Thursday, May 22, 2014

Vegan Breakfast Bowl

Sorry for the lack of posts this past week! We had my parents in town, moved, Stephen went out of town, and then his parents came into town! All within a week period! So fun, but definitely no room for blogging.  Anyways, today I experimented with this breakfast bowl.  Since I am usually out the door by 7:00 am each morning, it's important that I get a good breakfast to keep me awake and energized.  This yummy bowl does just that.  It has an oatmeal base (with chia seeds!) and a homemade granola topping.  As for the fruit, you can pretty much add anything you want.  I went with frozen mango, fresh raspberries, and dark chocolate pieces.  See? Healthy AND delicious!  Who wouldn't want chocolate for breakfast? Here is what you will need:

Oatmeal base:

1/3 cup rolled oats
1/2 cup coconut milk
1 tsp. vanilla extract
1 TBS. chia seeds
1 small banana (or half of a large one)
1/2 mango (this is totally optional but I liked the sweetness it added)


1 cup puffed rice
3 cups cooked quinoa
3/4 cup honey
1/2 sesame seeds
1 cup chopped almonds
1/2 cup chopped walnuts
1 TBS. vanilla extract

In a small bowl add the rolled oats, coconut milk, vanilla extract, and chia seeds and let sit in the fridge for at least 30 min, or overnight. While you are waiting for your oats to soak, cook 1 cup dry quinoa in 3 cups water (or per package instructions).  Pre heat oven to 350. Once the quinoa is cooked, combine with puffed rice, honey, sesame seeds, chopped almonds, and chopped walnuts and vanilla extract.  On a cooking sheet (I lined mine with parchment paper to avoid a sticky mess) evenly distribute the mixture.   Cook for 35-45 minutes (I re-distributed the mixture midway through to ensure even cooking). While the granola is cooking, add the oatmeal mixture into a blender along with the banana (and mango).  Once the granola has finished cooking, assemble your breakfast bowl!

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