Today we are featuring a recipe that has been a favorite of the FIO team! This bowl uses quinoa instead of oatmeal as the base (yes, it is delicious, we swear) and is blended with a banana and topped with pure maple syrup! We assure it is worth making some quinoa so that you can indulge in this healthy breakfast option.  You could even enjoy this again for lunch!

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Maple Nut Breakfast Bowl

  • Servings: 2
  • Difficulty: easy
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Ingredients:
– 1/2 cup cooked or uncooked quinoa* see directions note below
-1 cup almond milk*
-2 tablespoons chopped pecans or chopped walnuts
-1 banana, mashed (if you prefer not to mash in a banana, you can always slice one and place on top of quinoa bowl when eating)
-1 teaspoon cinnamon
-2 tablespoons organic maple syrup
-1/4 cup craisins or raisins (optional – Elyse is not a fan, but David loves them!)

Directions:
If using cooked quinoa (we usually always have a container filled with cooked quinoa in the fridge, ready to go), place the quinoa, milk, nuts, banana, and cinnamon in a saucepan and cook until most of the liquid has absorbed and you have a creamy texture that you prefer. Remove from heat and stir in craisins (if using) and maple syrup.

*If using uncooked quinoa, cook quinoa in a sauce pan, but use1 ½ cups of almond milk instead of just 1 cup (uncooked quinoa will need more to absorb). Once the quinoa begins to cook and some of the milk begins to absorb, stir in nuts, banana, and cinnamon. Continue cooking until it is the texture you desire. Remove from heat and stir in craisins (if using) and maple syrup.

As with other quinoa bowls, this recipe can easily be doubled and prepared in advance for those on the go! Just store in the fridge, heat when ready to eat, and voila! Breakfast is served!

If you are not a member yet, check out Our Burnin’ Meal Plans page where you can learn about joining and getting more healthy recipes like this one!

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