SunButter Breakfast Quinoa Bowl

SunButter Breakfast Quinoa Bowl

  • Start to finish: 25 Minutes
  • Makes: 4 Bowls

Print Recipe

Ingredients

3/4 cup dry quinoa
1-1/2 cups water
3/4 cup canned coconut milk
1/2 cup non-dairy milk, plus more for topping
1 date, chopped, or 1 tablespoon maple syrup (optional)
2 teaspoons ground cinnamon
2 teaspoons vanilla extract
Pinch of salt
Whatever toppings you want! (SunButter, banana, blueberries,coconut flakes, walnuts, chia seeds, chocolate chips)

IMPORTANT:  Check to ensure all individual ingredients are produced in a peanut and tree nut free facility.

Directions

In a medium saucepan, add quinoa and water. Bring to a boil; reduce heat to low, cover, and cook for 13 to 15 minutes, until the quinoa is fluffy.

Keep the heat on low. Add coconut milk, non-dairy milk, sweetener, cinnamon, vanilla, and salt. Stir to combine. Cook until the quinoa has absorbed most of the milk, but it is still pourable. Add more non-dairy milk, if needed.

Pour quinoa into 4 bowls and top with more non-dairy milk plus any toppings you want – fruit, nuts, SunButter . . . the possibilities are endless!

SERVING SUGGESTION
You can make a batch of this and divide it equally between 3 to 4 jars or containers to have for easy breakfasts!

Recipe By: @Emilieeats