Maple Pecan Quinoa Breakfast Bowl
With the simple addition of toasted pecans, a pinch of ground cinnamon and a *generous* drizzle of maple syrup, your bowl of fiber-filled oatmeal goes from plain Jane to mall-style, Cinnabon status. Might sound lame, but damn is it good. It's sweet, it's comforting, it's simple and yet it's decadent and almost dessert-like. It's a must-make. Like nowish?
Servings 1 serving
Combine oats, quinoa flakes, coconut flour and water into a small sauce pan. Turn on medium high and bring to a boil.
Reduce to low heat, stir in cinnamon and half the pecans and let cook until thick, about 30 seconds. If the mixture becomes too thick, add more water 1 tablespoon at a time, stirring completely between each addition, until the desired consistency has been reached.
Remove from heat, transfer to a bowl and garnish with remaining pecans and maple syrup.
Serve immediately and enjoy!
Calories: 579kcal | Carbohydrates: 81g | Protein: 11g | Fat: 23g | Saturated Fat: 3g | Sodium: 49mg | Potassium: 256mg | Fiber: 12g | Sugar: 28g | Calcium: 61mg | Iron: 3.6mg