Maple Pecan Quinoa Breakfast Bowl

• Vegan
• Gluten free

• Condiments

  • 2 tbsp Of pure maple syrup

• Pasta & Grains

  • 3 tbsp Certified gluten free oats
  • 3 tbsp Quinoa flakes

• Baking & Spices

  • 1/2 tsp Cinnamon, ground
  • 2 tbsp Coconut flour

• Nuts & Seeds

  • 1/4 cup Pecans, toasted

• Liquids

  • 1 cups Water

Found on simplyquinoa.com

Description

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
• 3 tablespoons certified gluten-free oats
• 3 tablespoons quinoa flakes
• 2 tablespoons coconut flour
• 1 – 1¼ cups water (plus more as needed)
• ½ teaspoon ground cinnamon
• ¼ cup toasted pecans, chopped
• 2 – 3 tablespoons (or more if you’re feeling adventurous) of pure maple syrup

Directions

• 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!
• 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!
• 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!