Breakfast Power Bowls provide real energy from real food! These breakfast bowls are made with gluten-free oats, cooked quinoa, and chia seeds soaked in coconut milk or almond milk. Antioxidant rich bowls can help power you through the day! A make-ahead breakfast that is easy and delicious.
Power Bowl Ingredients
A power bowl is a hearty gluten-free whole grain bowl with soaked oats, quinoa, chia seed, fruit, coconut milk, etc. ALL THE SUPERFOODS in a bowl.
- Gluten-free rolled oats
- Quinoa
- Chia seed
- Coconut or almond milk
- Maple syrup or honey
- Lemon juice
- Ground cinnamon
- Toppings – fruit fruit, chopped nuts or seeds, cocoa nibs or dark chocolate chips, and yogurt
- Optional – creamy nut butter
Tips & Tricks
- You want to soak the cooked quinoa, gluten-free oats, and the chia seed in non-dairy milk (or yogurt). This helps break down the phytic acid (in seeds and grains) so you can digest it better and absorb nutrients.
- Natural sweeteners: Adding a bit of vanilla extract, honey, and coconut milk to the chia and quinoa will give it more sweet flavor without the extra sugar.
- Splash of lemon! Adding an acidic medium water/juice like dash of lemon juice or juice from the fruit will continue to help break down the phytates (think of phytates as anti-nutrients)
- Texture! Soaking the grains will give this power bowl more of a porridge/chia pudding like texture. Which is of course fun and easy to eat!
- Fiber and Omegas! Gluten-free oats and quinoa are full of insoluble fiber, which keep you full. Chia seed are also rich in plant based protein, fiber, and omegas! Gotta love those healthy fats.
- Quinoa, the POWER grain: Overnight oats are popular, but why not add more variety to boost nutrients! Yes? This is why we mixed the oats with quinoa. Quinoa, a pseudo grain, is rich in plant based amino acids; complete protein.
Gluten-Free Breakfast Power Bowls
- Total Time: 0 hours
- Yield: 2 1x
- Diet: Gluten Free
Description
Breakfast Power Bowls provide real energy from REAL FOOD! These gluten-free breakfast power bowls are made with gluten-free oats, cooked quinoa, and chia seed soaked in coconut milk or almond milk. Antioxidant rich bowls can help POWER you through the day! A make ahead breakfast that is easy and delicious.
Ingredients
- ⅔ cup to 1 cup cooked quinoa
- ¼ cup to ⅓ cup or less gluten-free rolled oats (if desired, use as a topping versus mix in).
- 2 to 3 Tablespoons chia seed
- 8 ounces coconut milk or almond milk + extra for topping
- 1 to 3 Tablespoons maple syrup or honey, to taste
- splash lemon juice
- ¼ teaspoon ground cinnamon
- Toppings – 1 cup fruit fruit (berries, banana, kiwi, etc), 3 Tablespoons chopped nuts or seeds, 1 Tablespoon cocoa nibs or dark chocolate chips, and yogurt
- Optional Mix-in – 1 Tablespoon creamy nut butter
Instructions
- Cook the quinoa according to package instructions or use leftover cooked quinoa.
- In a large bowl, mix together cooked quinoa, optional oats, and chia seed. Pour the milk on top to cover the grain/seed mix. Stir in maple syrup and cinnamon.
- Let this mixture sit in the fridge for 30 minutes or overnight. The mixture will thicken into a chia pudding-like texture.
- Once the mixture has thickened, remove from the fridge and stir in optional nut butter and toppings. If desired, pour a splash of milk on top and a drizzle of honey.
- Keeps well in fridge in an airtight container for up to 5 days for the perfect make ahead breakfast bowl or spoon portions into mason jars for breakfast on the go.
Notes
Substitutes – Brown rice or millet may be substituted for quinoa.
Cooking Tip – If preparing the power bowls for meal prep, toss the fruit in a splash of lemon juice to keep fruit from browning.
Nutrition below based on using unsweetened almond milk.
- Prep Time: 10 minutes up to 24 hours
- chill time: up to 24 hours
- Cook Time: n/a
- Category: breakfast
- Method: mix
- Cuisine: american
Nutrition
- Serving Size: 1 bowl
- Calories: 347
- Sugar: 19.2 g
- Sodium: 90.1 mg
- Fat: 12.6 g
- Saturated Fat: 2.5 g
- Carbohydrates: 50.1 g
- Fiber: 9.7 g
- Protein: 8.9 g
- Cholesterol: 0.4 mg
Hi Lindsay,
Thanks for sharing your recipes and meal plans. Many vegans don’t consider honey to be vegan because it exploits bees. In your vegan recipes, you could suggest date syrup or maple syrup instead of the honey.
Hi Patricia. I understand that, which is why I also listed maple syrup as an option in the recipe card. 🙂
Tried this for the first time this morning and was pleasantly surprised! We eat quinoa fairly regularly, but not really for breakfast. I will definitely be making this again!1
Wonderful! So glad! Thanks for feedback Alex.
I noticed the sugar content was kind of high but would you say if one didn’t add the yummy chocolate chips, the sugar content would be much lower? Is that the main part of the sugar component on the table of nutrients facts? Thank you! 🙂
My hubby and I have been having the steel cut oats and almond milk in the mason jars with the fruits and almonds added, but I love the idea about adding the quinoa and/or the brown rice. So creative!!
Hi Cindy! Yes, you could cut the sugar down by skipping it or using sugar free chocolate chips. I love Lily’s chocolate, it’s sugar free. And so glad the husband is on board with healthy eating. YAY!
Blows kiss.
Catches kiss enthusiastically and sends Meghan a breakfast power bowl made with love ?❤️
This looks fantastic. I am definitely adding this to my meal prep this weekend. thank you!
Thank you! Let me know how you like it?
OMG best nutrient-dense breakfast bowl.
Agreed ? haha thank you!
So much goodness in one bowl!! Love making these combos for breakfast!
Tasty and pretty easy. It was totally a new idea for me, thanks for posting.
It says in the recipe that the quinoa is to be cooked, I usually make mine in a rice cooker with water. How do you recommend to cook it?
This sounds delicious and I can’t wait to try it!
Yep! I use rice cooker too. That worked great
Ps try to use a little less water when cooking it so it’s less moist. Better to blend into a flour that way
Not only is this visually appealing, but it sounds so nutritious and amazing! Great idea to combine the two side-by-side.
Yes, it so is! let me know if you try it Kori!
I certainly will! I’ve saved the recipe and will be making it soon. 🙂
So, I’m feeling a bit dense. I know for cooking quinoa you can either soak, rinse, or dry pan quick roast your quinoa to break down the acid thingies. Here’s my ridiculous question. Soaking before cooking – are you putting acid in the water, soaking for an hour? before cooking? Then you’re putting your cooled quinoa and Chia in the bottom of the bowl with liquids (milk etc) and other toppers, sans banana, for an additional soak overnight? I read through all the comments to see if someone asked, but didn’t see anything of the kind. You talked about all the reasons for/why soaking is important but not how it related to the cooking or soaking of the quinoa. I’m looking forward to making this for my boys. 🙂
not a silly question at all. I soak my quinoa precooked in regular water for a few hours to release the certain enzymes (phytic acid) that can be hard to digest. If you add an acid, it will probably neutralize it faster, I could be wrong on that though. I think just letting it soak before cooking, then cooking, then soaking it again with the milk in the breakfast bowl is just as powerful as adding an acid presoaking because you are really double soaking it. Does that make sense?
This is one of the tastiest and most filling breakfast bowls that I have ever had and I didn’t even refrigerate it overnight! If you have not tried it yet, please do so! It was also easy on my blood sugar
so glad you liked it Jess!
I love this Lindsay, what a great way to shake up breakfast!
I believe in eating whole foods for most of my meals, and I’m a big proponent of first and second breakfast. This power bowl look amazing. I love the addition of the fruit, the chocolate and the nuts.
love this idea and all of the information about quinoa and helping it digest better 🙂 You rock! Totally trying this tomorrow for a Friday morning breakfast.
no YOU ROCK! love you!
When can I come over?
These look so good! Leftover quinoa is such a great breakfast and makes a fab switch from oats!
dying a little inside that you’re not pitstopping Australia 🙁
Saying that….we will be on the same time zone so expect constant communication 🙂
Can you also pack one of these for me?
i’ll try to jump the ditch. haha!
Awesome idea for breakfast!! I must try… this will def. come in handy during the summer months! I’m currently loving 3 grain breakfast porridge topped with nuts/seeds & berries! Otherwise I love a big bowl of fluffy oats with a scoop of vega!
So interesting about the soaking and phytic acid! Quinoa has been hurting my tummy lately so I wonder if soaking would help with that! Doesn’t hurt to try!
let me know if you do! it helps me for sure.
Yet another awesome recipe, Lindsay! I love the idea of adding in some non-traditional grains for breakfast. And this recipe would be easy to play with, I think–adding in different fruits depending on what’s in season. Can’t wait to try this!
let me know if you give it a whirl Beth!
I have a feeling I’m going to be eating a LOT of this on the road in a week and a half!
What a beautiful breakfast! I’ve got to try this one – I’m pinning it!
thanks Kristie! Let me know if you do!
These look great! I often make a batch of quinoa or steel cut oats to last about 4 days. But the toppings…I definitely needed this for inspiration, mine are pretty lacking. I just bought some raspberries that I think will definitely be a topping for tomorrow. I love the square bowls, too! SO fun!
Ahhh this recipe looks so good! I have all the ingredients, too, except for fresh bananas – all of mine are currently frozen, awaiting to be banana ice cream ;). Pinning this so I can make it later!
you can add any fruit!
This looks amazing. I love oats or power bowl concoctions for breakfast. Mine will probably look less pretty but just as delish!
i’m sure yours are GORGEOUS!
Yes. Making. Pinning. Wishing I was eating now!
dude, i ate it for dinner one night too! LOL!
This looks fantastic, my friend! I love overnight oats, so I’m intrigued by the idea of using quinoa. Yum!
So, I have soaked cooked quinoa before but that was just to get it real mushy before using it to make pancakes – I had no clue that soaking it lead to the breakdown of phytic acid! Lady – like this bowl – you are a powerhouse – of information! I love coming by your space not only to get my drool rolling but to learn something new – guaranteed! That bowl is such a wonderful array of textures and flavors – so much better than a breakSNACK!
BreakSNACK? You’re so corny Crazy Cotter, but you know what, I am going to give this a try, because I need to experiment with quinoa. I only eat it the savory way. XOXO
Yep, you know I’m a huge fan of breakfasts and if I could get away with it I’d just eat that all day.
I like your addition of cocoa nibs or dark chocolate chips, I’ll need to give that a try in one of my breakfasts.
Lovely recipe!
OMG! Have a great time. I love the idea of a breaksnack and a second breakfast. I am not good with eating first thing in the morning. I usually grab and avocado or (decaf) coffee with cream.
I’m more than happy to talk about breakfast for more than a minute… especially with someone who believes in first and second breakfast 😀 I’m a HUGE breakfast bowl fan, and while mine usually involve oats, I’ve been switching it up with rice every now and then and I’m loving the results.
Hey, have fun on your trip!! I love having a second breakfast, because I also grab and much on my commute then usually have oatmeal or whatever my main breakfast is once I get to work while reading emails.
I have never tried a breakfast bowl before. This looks delicious but I need to figure out a way to get more protein into it. Have you ever added protein powder to it?
yes! i added protein for sure with the quinoa or I use gelatin powder that dissolves. You can also mix in greek yogurt versus milk.
Yummy goodness! Breakfast should always be in a bowl 😉 Love all the grains out there! Quinoa, buckwheat, oats, there are just so many protein packed ones to choose!
oh yes, buckwheat for sure!
I’m a big fan of power bowls and this one looks amazing!!
My breakfast bowls are not as exciting or beautiful as yours, but they are tasty! My go-to is oats, banana, chia, cinnamon, goji berries, and blueberries, topped with PB and almond milk. Never disappoints.
Good luck with the pack, make a list, it always helps 🙂
So healthy and nourishing! eeek- Have a blast on your trip!!!
This looks SO SO GOOD! Making it for tomorrow if I get my act together before then. 🙂 Have fun joining James in NZ! (how long are you gone for?) Missing you today!
OMG why have I never made overnight quinoa for breakfast?! I love power bowls. I really do! Have the most amazing time in NZ!! xox
This sounds AWESOME. Quinoa + chia is a combo I’ve never tried before, so I need to get on that. For me a breakfast bowl usually is a super-thick smoothie that I can eat with a spoon. It’s so much more satisfying that way!
Wow!! These look really amazing. I def have to bookmark this and put it on my breakfast rotation for next week. My breakfast bowl as of late is always topped with blueberries, almond butter, and hemp seeds. It’s usually oats underneath. I need to venture out and use different grains!
Love this. I’ve been obsessed with quinoa lately.
I need some power in the morning! Like a cheerleader in a bowl!
I’m going to have to try this – looks delicious!
That looks amazing!!!!!!!!!!!! I love quinoa but I admit – lazy at cooking it! I am way to lazy to soak but I should! 🙂
YES, your photos are awesome these days!!!!!!!!
Those sound delicious and your photos are gorgeous, girl! Happy Wednesday!
Yummmm! Sweet bowls of grains + fruit + nuts/seeds are seriously my favourite way to start the day. Oatmeal with banana and almond butter is my standard, but I like to switch it up with different grains, fruits, and toppings too.
I never think of quinoa for breakfast. But I do add chia to my overnight oats that I have each day (though, I reheat it in the morning).
Thanks for the info on soaking, I’ve never done it but I’m intrigued. Looks so yummy! Good luck with your packing 🙂
The nut butter is not optional, at least in my world! Sounds great and I’m all about this kind of breakfast.
This looks soooooo good! A sweet breakfast that won’t give you a sugar crash an hour later!
you know it! 😉
Do you always soak your quinoa before cooking/eating? I need to be better about that. I love the looks of this breakfast! I’d have to heat it up in the morning, though. I can’t do cold grains. Overnight oats make me gag a little. 😉
i don’t always soak, but when it’s paired with a seed and has an acidic juice, i feel like it’s more beneficial for the gut. So breakfast makes that easy, ya know?. P.s you can always reheat the quinoa in the morning then add the chia pudding after or leave out
You can buy sprouted quinoa. If I can buy something that takes an extra step away, I’ll do it, lol. The brand I bought is TruRoots.
Yes! So true! We love TruRoots! Their sprouted lentils are awesome too.
this looks perfect! be right over…
This looks fantastic! My daily eggs are getting a little boring and I’ve been thinking about other ideas to start my day!
YES
same
Im needing an addition to my eggggggs here too 🙂
yum! looks so good! i’m ALL about a second breakfast!! or a first breaksnack – i like the way you think lady! 🙂 🙂
Tee hee, seeing these reminds me so much of my lunch quinoa power bowls for alex, just with sweet ingredienta rather than savory! IDEA STEALER 😉