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.
So let’s talk about breakfast here for a minute. I must confess, my breakfasts lately have been either grab and go or snacky. That’s a word, right? But come weekend, I’m all about that sit down brunch. Gah, scrambled eggs and 3 ingredient waffles make me so happy! That and endless cups of coffee, pj’s required.
I guess you could say that I am a full BELIEVER in breakfast anytime. A hearty breakfast doesn’t have to be at breakfast time. Am I right? This is where my POWER bowl obsession comes in. Power bowls are great for post workout, late breakfast, brunch, lunch, or when you need a make ahead (meal prep) breakfast for the week.
What is a power bowl?
And no, I’m not referring to a taco bell power bowl. I’m referring to a hearty gluten free whole grain bowl with soaked oats, quinoa, chia seed, fruit, coconut milk, etc. Aka ALL THE SUPERFOODS in a bowl.
How do you make a power Breakfast Bowl?
I thought you’d never ask. It’s simple, really. You simply mix all the ingredients together! But wait, there’s more! The key to really maximizing nutrient absorption is mixing the grain and seeds, soaking them in non-dairy milk, then waiting for them to absorb the milk, preferably overnight.
HOW TO MAKE GLUTEN FREE POWER BREAKFAST BOWL
Make (prep) breakfast power bowls the night before (soaking the grains) to maximize your nutrient intake and ease digestion.
Tips and 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.
Is that enough reason for you to try breakfast power bowls?
My nerdy nutrition talk is complete, I promise! Now, let’s POWER through the rest of this post and make it to the recipe, shall we?
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Gluten Free Breakfast Power Bowls
- Total Time: 35 minute
- Yield: 2 1x
- Diet: Gluten Free
Description
Gluten Free Breakfast Power Bowls, vegan friendly!
Ingredients
- 2/3 to 1 cup cooked quinoa
- 1/4 cup to 1/3 c or less gluten free rolled oats (you can also use this as a topping versus mix in, if you prefer).
- 2 –3 tbsp chia seed
- 8 oz coconut milk or almond milk (save extra for topping before serving)
- 1 –3 tbsp maple syrup or or honey (to taste)
- splash of lemon juice
- 1/4 tsp cinnamon
- 3 tbsp slivered or chopped nuts or seeds
- 1 tbsp cocoa nibs or dark chocolate chips
- Fruit of choice – berries, banana, kiwi fruit, etc. 1 cup or less.
- Toss fruit in a dash of lemon juice to keep fruit from browning. This is if preparing the power bowls a day ahead, for meal prep.
- Optional toppings or mix in – 1 tbsp creamy nut butter or plain yogurt to top.
Instructions
- First cook your quinoa according to package instructions. Or use leftover cooked quinoa. Brown rice or millet may be substituted.
- In a large bowl, mix together 2/3 cup to 1 cup of cooked quinoa, optional oats, and chia seed. Pour the milk on top to cover the grain/seed mix. Stir in sweetener (maple syrup or honey) and pinch of cinnamon.
- Let this mix sit in the fridge for 30 minutes up to overnight. This mixture will thicken into a chia pudding like texture.
- Once the grain/seed mix has thickened to your liking or you’re ready to eat, remove from fridge and layer with toppings: nuts, chocolate, oats, fruit, etc. Pour a splash more of non-dairy milk or honey on top, if desired.
- Keeps well in fridge for up to 5 days. Makes for the perfect overnight (make ahead) breakfast bowl! You can also spoon portions into mason jars for breakfast on the go!
Notes
- Keeps well in fridge for up to 5 days. Makes for the perfect overnight (make ahead) breakfast bowl! You can also spoon portions into mason jars for breakfast on the go!
- Nutrition below based on using almond milk (unsweetened).
- 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:
- Calories: 339
- Sugar: 19.2 g
- Sodium: 90.1 mg
- Fat: 12.6 g
- Saturated Fat: 2.5 g
- Carbohydrates: 48.9 g
- Fiber: 9.5 g
- Protein: 8.7 g
- Cholesterol: 0.4 mg
Keywords: power bowls, whole grain, vegan, breakfast, make ahead, meal prep, gluten free, healthy, chia pudding
Well folks, that’s all I have for now. Be sure to keep in touch on Instagram where we’re sharing the perks of gluten free whole grains with Bob’s Red Mill on stories for the whole MONTH of May!
Do you have a favorite breakfast bowl recipe or power bowl recipe? Do share! I love more ideas. You know my love for BOWL recipes.
😉
