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Home › Recipes › By Type › Breakfasts
★★★★★86 Comments

Gluten Free Breakfast Power Bowls

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by Lindsay Cotter Posted: May 16, 2019

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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.

Overhead view breakfast powder bowl with grains and seeds in white bowl, topped with mini chocolate chips, fresh fruit and small flowers.
Side view bowl of breakfast power bowl filled with oats, seeds, fresh berries, and mini chocolate chips, milk pitcher and bag of oats in the background.

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.

A spoon in a white bowl half filled with oats, chia seeds, and quinoa
Overhead view breakfast power bowl filled with oats, chia seeds, and quinoa in white bowl, topped with berries, chocolate chips and small flowers.

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

GLUTEN FREE BREAKFAST POWER BOWLS

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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Overhead view white bowl filled with oats, quinoa, chia seeds for a breakfast bowl recipe, topped with berries and mini chocolate chips.

Gluten Free Breakfast Power Bowls


★★★★★

5 from 8 reviews

  • Author: Lindsay Cotter
  • Total Time: 50 minute
  • Yield: 2 1x
  • Diet: Gluten Free
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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

Units Scale
  • 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 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

  1. Cook the quinoa according to package instructions or use leftover cooked quinoa. 
  2. 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.
  3. Let this mixture sit in the fridge for 30 minutes or overnight. The mixture will thicken into a chia pudding-like texture.
  4. 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.
  5. 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:
  • 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

Keywords: power bowls, whole grain, vegan, breakfast, make ahead, meal prep, gluten free, healthy, chia pudding

We have a new cookbook!

Allergy Friendly Recipes for Everyone Around The Table! Pre-order here

Milk from a small white pitcher being poured into a white bowl filled with oats, quinoa, chia seeds for a breakfast bowl, topped with berries and chocolate chips.
Close up overhead view fresh berries and chocolate chips over a bowl of oats, quinoa, and chia seeds.

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.

😉

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Categories: Breakfasts, Dairy-Free, Egg-Free, Gluten-Free, Has Video, Nightshade-Free, No-Bake, Snacks and Appetizers, Vegan, Vegetarian Tags: breakfast, quinoa, vegan

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breakfast power bowls pin
breakfast power bowls pin
Lindsay Cotter of Cotter Crunch

About Lindsay

Hi, y’all, I’m Lindsay Cotter, a Nutrition Specialist with a focus on Gluten-Free eating. I love creating delicious nourishing food that anyone can enjoy.

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    Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

  1. Patricia Morrow

    02/12/2021 at 9:14 PM

    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.

    ★★★★★

    Reply
    • Avatar photoLindsay Cotter

      02/13/2021 at 8:50 AM

      Hi Patricia. I understand that, which is why I also listed maple syrup as an option in the recipe card. 🙂

      Reply
  2. Alex

    06/08/2020 at 7:06 AM

    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

    Reply
    • Avatar photoLindsay Cotter

      06/08/2020 at 11:30 AM

      Wonderful! So glad! Thanks for feedback Alex.

      Reply
  3. Cindy

    06/15/2019 at 8:22 PM

    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!!

    Reply
    • Avatar photoLindsay Cotter

      06/16/2019 at 10:47 PM

      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!

      Reply
  4. [email protected]

    05/25/2019 at 3:28 PM

    Blows kiss.

    Reply
    • Avatar photoLindsay Cotter

      05/25/2019 at 9:47 PM

      Catches kiss enthusiastically and sends Meghan a breakfast power bowl made with love ?❤️

      Reply
  5. danielle Christy

    05/16/2019 at 12:07 PM

    This looks fantastic. I am definitely adding this to my meal prep this weekend. thank you!

    Reply
    • Avatar photoLindsay Cotter

      05/17/2019 at 10:40 AM

      Thank you! Let me know how you like it?

      Reply
  6. Liz S

    05/16/2019 at 5:25 AM

    OMG best nutrient-dense breakfast bowl.

    ★★★★★

    Reply
    • Avatar photoLindsay Cotter

      05/16/2019 at 11:36 AM

      Agreed ? haha thank you!

      Reply
  7. Katie Sommerfeldt

    08/21/2018 at 3:46 PM

    So much goodness in one bowl!! Love making these combos for breakfast!

    ★★★★★

    Reply
  8. Bridgette

    07/13/2018 at 6:21 PM

    Tasty and pretty easy. It was totally a new idea for me, thanks for posting.

    ★★★★★

    Reply
  9. Kat

    07/14/2016 at 3:18 PM

    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!

    Reply
    • Cotter Crunch

      07/14/2016 at 3:31 PM

      Yep! I use rice cooker too. That worked great

      Reply
    • Cotter Crunch

      07/14/2016 at 3:32 PM

      Ps try to use a little less water when cooking it so it’s less moist. Better to blend into a flour that way

      Reply
  10. Kori

    06/02/2016 at 8:23 AM

    Not only is this visually appealing, but it sounds so nutritious and amazing! Great idea to combine the two side-by-side.

    Reply
    • Cotter Crunch

      06/02/2016 at 12:58 PM

      Yes, it so is! let me know if you try it Kori!

      Reply
      • Kori

        06/02/2016 at 1:26 PM

        I certainly will! I’ve saved the recipe and will be making it soon. 🙂

        Reply
  11. Annielaurie

    03/18/2016 at 6:12 PM

    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. 🙂

    Reply
    • Cotter Crunch

      03/18/2016 at 7:48 PM

      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?

      Reply
  12. Jessica Heitman

    01/25/2016 at 3:50 PM

    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

    ★★★★★

    Reply
    • Cotter Crunch

      01/25/2016 at 10:53 PM

      so glad you liked it Jess!

      Reply
  13. Emma {Emma's Little Kitchen}

    01/04/2016 at 10:22 AM

    I love this Lindsay, what a great way to shake up breakfast!

    Reply
  14. [email protected]

    02/24/2015 at 8:38 PM

    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.

    Reply
  15. Tara | Treble in the Kitchen

    02/19/2015 at 6:55 AM

    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.

    Reply
    • LCCotter

      02/19/2015 at 7:59 AM

      no YOU ROCK! love you!

      Reply
  16. Kierston

    02/19/2015 at 6:44 AM

    When can I come over?

    Reply
  17. Lauren

    02/19/2015 at 3:54 AM

    These look so good! Leftover quinoa is such a great breakfast and makes a fab switch from oats!

    Reply
  18. Arman @ thebigmansworld

    02/19/2015 at 2:51 AM

    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?

    Reply
    • LCCotter

      02/19/2015 at 7:59 AM

      i’ll try to jump the ditch. haha!

      Reply
  19. Katie

    02/18/2015 at 10:05 PM

    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!

    Reply
  20. [email protected]

    02/18/2015 at 9:55 PM

    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!

    Reply
    • LCCotter

      02/18/2015 at 10:32 PM

      let me know if you do! it helps me for sure.

      Reply
  21. Beth @ Running with the Sunrise

    02/18/2015 at 9:38 PM

    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!

    Reply
    • LCCotter

      02/18/2015 at 10:25 PM

      let me know if you give it a whirl Beth!

      Reply
  22. Laura @ Sprint 2 the Table

    02/18/2015 at 9:23 PM

    I have a feeling I’m going to be eating a LOT of this on the road in a week and a half!

    Reply
  23. Kristie

    02/18/2015 at 6:40 PM

    What a beautiful breakfast! I’ve got to try this one – I’m pinning it!

    ★★★★★

    Reply
    • LCCotter

      02/18/2015 at 9:08 PM

      thanks Kristie! Let me know if you do!

      Reply
  24. J.L.

    02/18/2015 at 5:27 PM

    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!

    Reply
  25. Jess @hellotofit

    02/18/2015 at 4:20 PM

    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!

    Reply
    • LCCotter

      02/18/2015 at 9:08 PM

      you can add any fruit!

      Reply
  26. Lauren

    02/18/2015 at 4:15 PM

    This looks amazing. I love oats or power bowl concoctions for breakfast. Mine will probably look less pretty but just as delish!

    Reply
    • LCCotter

      02/18/2015 at 9:09 PM

      i’m sure yours are GORGEOUS!

      Reply
  27. Jen

    02/18/2015 at 3:53 PM

    Yes. Making. Pinning. Wishing I was eating now!

    Reply
    • LCCotter

      02/18/2015 at 9:08 PM

      dude, i ate it for dinner one night too! LOL!

      Reply
  28. Ashley @ My Food N Fitness Diaries

    02/18/2015 at 3:52 PM

    This looks fantastic, my friend! I love overnight oats, so I’m intrigued by the idea of using quinoa. Yum!

    Reply
  29. Shashi at RunninSrilankan

    02/18/2015 at 2:56 PM

    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!

    Reply
  30. She Rocks Fitness

    02/18/2015 at 2:54 PM

    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

    Reply
  31. [email protected]

    02/18/2015 at 2:17 PM

    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!

    ★★★★★

    Reply
  32. Tara Newman

    02/18/2015 at 1:41 PM

    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.

    Reply
  33. Amanda @ .running with spoons.

    02/18/2015 at 1:40 PM

    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.

    Reply
  34. Chris

    02/18/2015 at 1:35 PM

    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.

    Reply
  35. Sue @ This Mama Runs for Cupcakes

    02/18/2015 at 1:21 PM

    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?

    Reply
    • LCCotter

      02/18/2015 at 1:29 PM

      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.

      Reply
  36. Rebecca @ Strength and Sunshine

    02/18/2015 at 1:10 PM

    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!

    Reply
    • LCCotter

      02/18/2015 at 1:58 PM

      oh yes, buckwheat for sure!

      Reply
  37. Sarah

    02/18/2015 at 1:06 PM

    I’m a big fan of power bowls and this one looks amazing!!

    Reply
  38. Cara's Healthy Cravings

    02/18/2015 at 12:52 PM

    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 🙂

    Reply
  39. Melanie @ Nutritious Eats

    02/18/2015 at 12:30 PM

    So healthy and nourishing! eeek- Have a blast on your trip!!!

    Reply
  40. Bonnie

    02/18/2015 at 12:25 PM

    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!

    Reply
  41. Christine @ Love, Life, Surf

    02/18/2015 at 11:28 AM

    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

    Reply
  42. Les @ The Balanced Berry

    02/18/2015 at 11:25 AM

    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!

    Reply
  43. Ang @ Nutty for Life

    02/18/2015 at 11:24 AM

    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!

    Reply
  44. Megan @ Skinny Fitalicious

    02/18/2015 at 11:19 AM

    Love this. I’ve been obsessed with quinoa lately.

    Reply
  45. Lisa @ RunWiki

    02/18/2015 at 11:15 AM

    I need some power in the morning! Like a cheerleader in a bowl!

    ★★★★★

    Reply
  46. Diana

    02/18/2015 at 9:57 AM

    I’m going to have to try this – looks delicious!

    Reply
  47. Jody - Fit at 57

    02/18/2015 at 9:28 AM

    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!!!!!!!!

    Reply
  48. Liz @ I Heart Vegetables

    02/18/2015 at 9:16 AM

    Those sound delicious and your photos are gorgeous, girl! Happy Wednesday!

    Reply
  49. Chelsea @ Chelsea's Healthy Kitchen

    02/18/2015 at 8:34 AM

    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.

    Reply
  50. Heather (Where's the Beach)

    02/18/2015 at 8:32 AM

    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).

    Reply
  51. Michele @ paleorunningmomma

    02/18/2015 at 8:17 AM

    Thanks for the info on soaking, I’ve never done it but I’m intrigued. Looks so yummy! Good luck with your packing 🙂

    Reply
  52. misszippy

    02/18/2015 at 7:48 AM

    The nut butter is not optional, at least in my world! Sounds great and I’m all about this kind of breakfast.

    Reply
  53. Livi @ Eat, pray, work it out

    02/18/2015 at 7:40 AM

    This looks soooooo good! A sweet breakfast that won’t give you a sugar crash an hour later!

    Reply
    • LCCotter

      02/18/2015 at 3:34 PM

      you know it! 😉

      Reply
  54. Maryea {happy healthy mama}

    02/18/2015 at 7:37 AM

    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. 😉

    Reply
    • LCCotter

      02/18/2015 at 2:20 PM

      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

      Reply
    • Natalie

      05/16/2019 at 6:23 PM

      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.

      Reply
      • Avatar photoLindsay Cotter

        05/16/2019 at 8:43 PM

        Yes! So true! We love TruRoots! Their sprouted lentils are awesome too.

        Reply
  55. Brittany @ Delights and Delectables

    02/18/2015 at 7:34 AM

    this looks perfect! be right over…

    Reply
  56. [email protected] FITSIQUE

    02/18/2015 at 7:08 AM

    This looks fantastic! My daily eggs are getting a little boring and I’ve been thinking about other ideas to start my day!

    Reply
    • CARLA

      02/19/2015 at 5:49 AM

      YES
      same
      Im needing an addition to my eggggggs here too 🙂

      Reply
  57. Linz @ Itz Linz

    02/18/2015 at 6:50 AM

    yum! looks so good! i’m ALL about a second breakfast!! or a first breaksnack – i like the way you think lady! 🙂 🙂

    Reply
  58. SuzLyfe (@suzlyfe)

    02/18/2015 at 6:48 AM

    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 😉

    Reply

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Lindsay Cotter of Cotter Crunch

About Lindsay

Hi, y’all, I’m Lindsay Cotter, a Nutrition Specialist with a focus on Gluten-Free eating. I love creating delicious nourishing food that anyone can enjoy.

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