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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.
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
- Prep Time: 30 minutes up to 24 hours
- Total Time: 30 minutes up to 24 hours
- Yield: 2 1x
Print Recipe
Pin RecipeDescription
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).
- Category: breakfast
- Method: mix
- Cuisine: american
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.
😉
Hi, I’m Lindsay! Gluten Free Nutrition Specialist, food photographer and author of 
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SuzLyfe (@suzlyfe) says
February 18, 2015 at 6:48 AMTee hee, seeing these reminds me so much of my lunch quinoa power bowls for alex, just with sweet ingredienta rather than savory! IDEA STEALER 😉
Linz @ Itz Linz says
February 18, 2015 at 6:50 AMyum! looks so good! i’m ALL about a second breakfast!! or a first breaksnack – i like the way you think lady! 🙂 🙂
Kim@ FITSIQUE says
February 18, 2015 at 7:08 AMThis looks fantastic! My daily eggs are getting a little boring and I’ve been thinking about other ideas to start my day!
CARLA says
February 19, 2015 at 5:49 AMYES
same
Im needing an addition to my eggggggs here too 🙂
Brittany @ Delights and Delectables says
February 18, 2015 at 7:34 AMthis looks perfect! be right over…
Maryea {happy healthy mama} says
February 18, 2015 at 7:37 AMDo 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. 😉
LCCotter says
February 18, 2015 at 2:20 PMi 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
Natalie says
May 16, 2019 at 6:23 PMYou 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.
Lindsay Cotter says
May 16, 2019 at 8:43 PMYes! So true! We love TruRoots! Their sprouted lentils are awesome too.
Livi @ Eat, pray, work it out says
February 18, 2015 at 7:40 AMThis looks soooooo good! A sweet breakfast that won’t give you a sugar crash an hour later!
LCCotter says
February 18, 2015 at 3:34 PMyou know it! 😉
misszippy says
February 18, 2015 at 7:48 AMThe nut butter is not optional, at least in my world! Sounds great and I’m all about this kind of breakfast.
Michele @ paleorunningmomma says
February 18, 2015 at 8:17 AMThanks for the info on soaking, I’ve never done it but I’m intrigued. Looks so yummy! Good luck with your packing 🙂
Heather (Where's the Beach) says
February 18, 2015 at 8:32 AMI 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).
Chelsea @ Chelsea's Healthy Kitchen says
February 18, 2015 at 8:34 AMYummmm! 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.
Liz @ I Heart Vegetables says
February 18, 2015 at 9:16 AMThose sound delicious and your photos are gorgeous, girl! Happy Wednesday!
Jody - Fit at 57 says
February 18, 2015 at 9:28 AMThat 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!!!!!!!!
Diana says
February 18, 2015 at 9:57 AMI’m going to have to try this – looks delicious!
Lisa @ RunWiki says
February 18, 2015 at 11:15 AMI need some power in the morning! Like a cheerleader in a bowl!
★★★★★
Megan @ Skinny Fitalicious says
February 18, 2015 at 11:19 AMLove this. I’ve been obsessed with quinoa lately.
Ang @ Nutty for Life says
February 18, 2015 at 11:24 AMWow!! 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!
Les @ The Balanced Berry says
February 18, 2015 at 11:25 AMThis 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!
Christine @ Love, Life, Surf says
February 18, 2015 at 11:28 AMOMG why have I never made overnight quinoa for breakfast?! I love power bowls. I really do! Have the most amazing time in NZ!! xox
Bonnie says
February 18, 2015 at 12:25 PMThis 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!
Melanie @ Nutritious Eats says
February 18, 2015 at 12:30 PMSo healthy and nourishing! eeek- Have a blast on your trip!!!
Cara's Healthy Cravings says
February 18, 2015 at 12:52 PMMy 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 🙂
Sarah says
February 18, 2015 at 1:06 PMI’m a big fan of power bowls and this one looks amazing!!
Rebecca @ Strength and Sunshine says
February 18, 2015 at 1:10 PMYummy 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!
LCCotter says
February 18, 2015 at 1:58 PMoh yes, buckwheat for sure!
Sue @ This Mama Runs for Cupcakes says
February 18, 2015 at 1:21 PMI 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?
LCCotter says
February 18, 2015 at 1:29 PMyes! i added protein for sure with the quinoa or I use gelatin powder that dissolves. You can also mix in greek yogurt versus milk.
Chris says
February 18, 2015 at 1:35 PMHey, 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.
Amanda @ .running with spoons. says
February 18, 2015 at 1:40 PMI’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.
Tara Newman says
February 18, 2015 at 1:41 PMOMG! 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.
neil@neilshealthymeals.com says
February 18, 2015 at 2:17 PMYep, 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!
★★★★★
She Rocks Fitness says
February 18, 2015 at 2:54 PMBreakSNACK? 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
Shashi at RunninSrilankan says
February 18, 2015 at 2:56 PMSo, 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!
Ashley @ My Food N Fitness Diaries says
February 18, 2015 at 3:52 PMThis looks fantastic, my friend! I love overnight oats, so I’m intrigued by the idea of using quinoa. Yum!
Jen says
February 18, 2015 at 3:53 PMYes. Making. Pinning. Wishing I was eating now!
LCCotter says
February 18, 2015 at 9:08 PMdude, i ate it for dinner one night too! LOL!
Lauren says
February 18, 2015 at 4:15 PMThis looks amazing. I love oats or power bowl concoctions for breakfast. Mine will probably look less pretty but just as delish!
LCCotter says
February 18, 2015 at 9:09 PMi’m sure yours are GORGEOUS!
Jess @hellotofit says
February 18, 2015 at 4:20 PMAhhh 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!
LCCotter says
February 18, 2015 at 9:08 PMyou can add any fruit!
J.L. says
February 18, 2015 at 5:27 PMThese 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!
Kristie says
February 18, 2015 at 6:40 PMWhat a beautiful breakfast! I’ve got to try this one – I’m pinning it!
★★★★★
LCCotter says
February 18, 2015 at 9:08 PMthanks Kristie! Let me know if you do!
Laura @ Sprint 2 the Table says
February 18, 2015 at 9:23 PMI have a feeling I’m going to be eating a LOT of this on the road in a week and a half!
Beth @ Running with the Sunrise says
February 18, 2015 at 9:38 PMYet 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!
LCCotter says
February 18, 2015 at 10:25 PMlet me know if you give it a whirl Beth!
Hayley@healthyregardshayley says
February 18, 2015 at 9:55 PMSo 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!
LCCotter says
February 18, 2015 at 10:32 PMlet me know if you do! it helps me for sure.
Katie says
February 18, 2015 at 10:05 PMAwesome 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!
Arman @ thebigmansworld says
February 19, 2015 at 2:51 AMdying 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?
LCCotter says
February 19, 2015 at 7:59 AMi’ll try to jump the ditch. haha!
Lauren says
February 19, 2015 at 3:54 AMThese look so good! Leftover quinoa is such a great breakfast and makes a fab switch from oats!
Kierston says
February 19, 2015 at 6:44 AMWhen can I come over?
Tara | Treble in the Kitchen says
February 19, 2015 at 6:55 AMlove 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.
LCCotter says
February 19, 2015 at 7:59 AMno YOU ROCK! love you!
Meghan@CleanEatsFastFeets says
February 24, 2015 at 8:38 PMI 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.
Emma {Emma's Little Kitchen} says
January 4, 2016 at 10:22 AMI love this Lindsay, what a great way to shake up breakfast!
Jessica Heitman says
January 25, 2016 at 3:50 PMThis 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
★★★★★
Cotter Crunch says
January 25, 2016 at 10:53 PMso glad you liked it Jess!
Annielaurie says
March 18, 2016 at 6:12 PMSo, 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. 🙂
Cotter Crunch says
March 18, 2016 at 7:48 PMnot 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?
Kori says
June 2, 2016 at 8:23 AMNot only is this visually appealing, but it sounds so nutritious and amazing! Great idea to combine the two side-by-side.
Cotter Crunch says
June 2, 2016 at 12:58 PMYes, it so is! let me know if you try it Kori!
Kori says
June 2, 2016 at 1:26 PMI certainly will! I’ve saved the recipe and will be making it soon. 🙂
Kat says
July 14, 2016 at 3:18 PMIt 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!
Cotter Crunch says
July 14, 2016 at 3:31 PMYep! I use rice cooker too. That worked great
Cotter Crunch says
July 14, 2016 at 3:32 PMPs try to use a little less water when cooking it so it’s less moist. Better to blend into a flour that way
Bridgette says
July 13, 2018 at 6:21 PMTasty and pretty easy. It was totally a new idea for me, thanks for posting.
★★★★★
Katie Sommerfeldt says
August 21, 2018 at 3:46 PMSo much goodness in one bowl!! Love making these combos for breakfast!
★★★★★
Liz S says
May 16, 2019 at 5:25 AMOMG best nutrient-dense breakfast bowl.
★★★★★
Lindsay Cotter says
May 16, 2019 at 11:36 AMAgreed 😉 haha thank you!
danielle Christy says
May 16, 2019 at 12:07 PMThis looks fantastic. I am definitely adding this to my meal prep this weekend. thank you!
Lindsay Cotter says
May 17, 2019 at 10:40 AMThank you! Let me know how you like it😘