Quinoa Oatmeal Breakfast Bowls are filled with creamy quinoa steel cut oatmeal and includes 4 delicious ways to customize them. They're gluten free, dairy free, vegan and great for meal prep!
Place the coconut milk and water in a medium sauce pan and bring to a boil over medium high heat.
2 cups coconut milk, 2 cups water
Add the quinoa, steel cut oats, maple syrup and pinch of salt and stir well to combine. Reduce the heat to medium low and simmer for 25 minutes, stirring occasionally, until all of the liquid has been absorbed.
1/2 cup quinoa, 1/2 cup steel cut oats, 3 tablespoons maple syrup, Pinch of salt
Blueberry Almond Butter Bowl:
Add 1 teaspoon ground cinnamon to quinoa oatmeal during the cooking time.
1 teaspoon ground cinnamon
Divide the oatmeal into bowls and top with blueberries.
1 1/2 cups blueberries
Place the almond butter and coconut oil in a small bowl and microwave on high for 20 seconds or so until softened. Stir together until combined and drizzle over the blueberries.
Make the quinoa oatmeal in advance and store in an air tight container in the fridge, or divide the oatmeal into jars or containers large enough to hold 1/2 cup of the quinoa oatmeal and toppings.
Before serving, add about 1/4 - 1/3 cup more milk of your choice and microwave on high for 1 - 1 1/2 minutes.
Banana, tropical fruit and raspberries are best when added just before serving.
Notes
Feeding a crowd? This recipe is easily doubled.
Quinoa oatmeal keeps in the fridge in an air tight container for up to 5 days.
Customize bowls with your favorite spices, sweeteners, fruit, nuts and seeds, and nut butters!