Gluten Free Breakfast Power Bowls

• Produce

  • 1 Bananas
  • 1 Blueberries

• Refrigerated

  • 6 oz Coconut or almond milk

• Condiments

  • 1 tbsp Agave nectar
  • 1 dash Or lemon juice

• Pasta & Grains

  • 2/3 cup Quinoa, cooked

• Baking & Spices

  • 1 tbsp Cocoa nibs or dark chocolate chips
  • 1/4 tsp Vanilla extract

• Nuts & Seeds

  • 3 tbsp Almonds or seeds
  • 2 tbsp Chia

• Other

  • Optional add in – 1 tbsp melted nut butter. More fruit like pomegranate seeds

Found on cottercrunch.com

Description

Ingredients

• 2/3 cup cooked quinoa
• 2 -3 tbsp chia
• 6-8oz coconut or almond milk
• 3 tbsp slivered almonds or seeds
• 1 tbsp cocoa nibs or dark chocolate chips
• blueberries
• bananas
• 1 tbsp agave nectar (or honey)
• dash or lemon juice
• 1/4 tsp vanilla extract
• Optional add in – 1 tbsp melted nut butter. More fruit like pomegranate seeds

Directions

• Combine your chia seed and quinoa side by side in a serving bowl. Drizzle your honey and nut butter on top and then cover with milk and extract. Might be less than cup at first, but at least 6 oz. Mix or keep them separate. Either way it will come out great, just different textures. Add a dash of the lemon juice then top your bowl with your nuts, cocoa, and blue berries. Save the sliced banana until the morning. Store in fridge for at least 4-5 hrs. Once ready to eat, drizzle more milk or honey on top, if desired.