Breakfast Power Bowls provide real energy from REAL FOOD! These vegan and gluten free breakfast power bowls are made with soaked quinoa and chia seed. The proper preparation for these antioxidant rich bowls can help POWER you through the day! Oh and they are SUPER delicious.
So let’s talk about breakfast here for a minute. I must confess, my breakfasts have been grab and go, unless it’s the weekend. And when I say grab and go, I mean a banana and nut butter. The kiwi will do the same before an early morning swim. But here’s the thing, I fully BELIEVE in a second REAL breakfast. The first one doesn’t really count, does it? It’s just breakSNACK? haha.
This is where my POWER bowl obsession comes in. Power bowls are great for post workout, late breakfast, or for when you actually have time to eat a real breakfast first thing.
The trick is to make the breakfast power bowls the night before, and here’s why.
- You want to soak the quinoa and the chia seed –> helps break down the phytic acid (in seeds and grains) so you can digest it better and absorb nutrients.
- Adding a bit of vanilla extra, honey, and coconut milk to the chia and quinoa will give it more sweet flavor without the extra sugar.
- Adding some 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 it will give you more of a porridge/pudding like bowl. Which is of course fun to eat!
- Fiber, another reason why i eat this post workout (not before) or on a regular non workout day when I can eat a hearty bowl for breakfast first thing. It keeps you full along with the healthy fats.
- Overnight oats are popular, but why not switch out the oats for quinoa ever so often. They are a “pseudo” grain and have more complete amino acid break down.
Is that enough reason for you to try breakfast power bowls?
So yes, let’s POWER through the rest of this post and jump to the recipe, shall we?
Gluten Free Breakfast Power Bowls
- 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
- 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
- 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.
© Cotter Crunch All images & content are copyright protected. Please do not use any text or images without prior permission.
Did you make this recipe?
Let me know if you try this recipe! I'd love to see it and share it!" Tag me on IG @cottercrunchor hashtag #cottercrunch
Well folks, that’s all I have for now. I’ve got to run and pack for New Zealand! Did I tell you that I was leaving this week? Hence the need to power through this week. Gah, can’t wait!
Do you have a favorite breakfast bowl recipe? Do share! I love more ideas!