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 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
Calories: 579kcal
Ingredients
- 3 tablespoons certified gluten-free oats
- 3 tablespoons quinoa flakes
- 2 tablespoons coconut flour
- 1 - 1 1/4 cups water plus more as needed
- 1/2 teaspoon ground cinnamon
- 1/4 cup toasted pecans chopped
- 2 - 3 tablespoons or more if you're feeling adventurous of pure maple syrup
Instructions
- 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!
Nutrition
Calories: 579kcal | Carbohydrates: 81g | Protein: 11g | Fat: 23g | Saturated Fat: 3g | Sodium: 49mg | Potassium: 256mg | Fiber: 12g | Sugar: 28g | Calcium: 61mg | Iron: 3.6mg