This Gluten Free Magnesium-Rich Breakfast Power Bowl is perfect for cold dark winter mornings.


2/3 to 1 C. Cooked quinoa

¼ to 1/3 C. gluten-free, rolled oats

2-3 Tbsp chia seeds

8 oz. Plant-based milk.

1-3 Tbs. maple syrup or honey

¼ tsp. cinnamon

3 Tbs. slivered or chopped nuts

1 Tbs. cocoa nibs or dark chocolate chips

½ C. blueberries, raspberries, or fruit of choice


Cook your quinoa according to package instructions. Or use leftover cooked quinoa. Brown rice or millet may be substituted.

In a large bowl, mix 2/3 cup to 1 cup of cooked quinoa, optional oats, and chia seed. Pour the plant-based milk on top to cover the grain/seed mix. Stir in sweetener (maple syrup or honey) and a pinch of cinnamon.

Let this mix sit in the fridge for 30 minutes up to overnight. This mixture will thicken into a chia pudding-like texture.

Once the grain/seed mix has thickened to your liking or you’re ready to eat, remove it from the fridge and layer it with toppings: nuts, chocolate, oats, and fruit. Pour a splash more plant-based milk or honey on top, if desired.

Keeps well in the fridge for up to 5 days. Makes for the perfect overnight (make ahead) breakfast bowl! You can also spoon portions into mason jars for breakfast on the go!


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