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Gluten Free Breakfast Power Bowls

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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.

power bowls with quinoa, oats, and chia! Vegan and gluten free

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 bowl

Gluten Free Breakfast Power Bowls

★★★★★

4.5 from 15 reviews
  • Author: Lindsay Cotter
  • Prep Time: 30 minutes up to 24 hours
  • Total Time: 30 minutes up to 24 hours
  • Yield: 2 1x
Print Recipe

Description

Gluten Free Breakfast Power Bowls, vegan friendly!

Scale

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

  1. First cook your quinoa according to package instructions. Or use leftover cooked quinoa. Brown rice or millet may be substituted.
  2. 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.
  3. Let this mix sit in the fridge for 30 minutes up to overnight. This mixture will thicken into a chia pudding like texture.
  4. 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.
  5. 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

  1. 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!
  2. 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.

😉

 

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Related Posts

Photo of Lindsay Cotter of Cotter CrunchHi, I’m Lindsay!  Gluten Free Nutrition Specialist, food photographer and author of Nourishing Superfood Bowls, and meal plan guru! I’d love to know you more! Follow me on Instagram, Facebook, Pinterest, and drop a comment below.

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  5. Maryea {happy healthy mama} says

    February 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 says

      February 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 says

      May 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

  16. Ang @ Nutty for Life says

    February 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

  17. Les @ The Balanced Berry says

    February 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

  19. Bonnie says

    February 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

  21. Cara's Healthy Cravings says

    February 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

  25. Chris says

    February 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

  26. Amanda @ .running with spoons. says

    February 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

  27. Tara Newman says

    February 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

  28. neil@neilshealthymeals.com says

    February 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

  30. Shashi at RunninSrilankan says

    February 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

  34. Jess @hellotofit says

    February 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

  35. J.L. says

    February 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

  38. Beth @ Running with the Sunrise says

    February 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

  40. Katie says

    February 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

  47. Jessica Heitman says

    January 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

  48. Annielaurie says

    March 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 says

      March 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

  49. Kori says

    June 2, 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

  50. Kat says

    July 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

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