Has the time change hit anyone else really hard? I’m not certain whether my failure to adjust is due to the fact I was already exhausted going into last weekend or whether my body’s clock really is as off as it feels. Whatever the case may be, I haven’t been springing out of bed the past few mornings as quickly as I would like. That is why it is especially important that I get a filling and nutritious breakfast in before heading off to work each day. Enter my new favorite chia seed-based gluten free breakfast bowls.
Chia seeds have become my go-to breakfast base and I have been having fun experimenting with all kinds of different combinations of toppings. My new favorite way to eat chia seeds is by soaking them overnight in vanilla coconut milk and mixing them with cooked quinoa to create a delicious breakfast bowl. I finish my bowl off by piling on fruit and shaved almonds and drizzling either honey or almond butter over the top. The end result is a perfect marriage of fruity and nutty flavors. It is almost like having an ice cream sundae for breakfast!
Aside from looking and tasting great, the two main ingredients of these gluten free breakfast bowls are packed with beneficial elements:
Chia Seeds: High in protein, fiber, Omega-3 fatty acids, calcium, magnesium, and antioxidants.
Quinoa: Filled with fiber, protein, and antioxidants. Quinoa is also high in minerals, particularly magnesium. For more information about quinoa I highly recommend an article Helen Nichols of Well-Being Secrets wrote that takes an in depth look at the full benefits of the complete protein.
These bowls add a bit of color to my mornings, they taste amazing and they’re incredibly healthy. With all those perks I only see myself eating these more and more frequently as the days grow warmer and longer.
| Servings | Prep Time |
| 2 people | 15 minutes |
| Cook Time | Passive Time |
| 5 minutes | 8 hours |
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Thanks to a base of chia seeds & quinoa, these antioxidant rich gluten free breakfast bowls give you the fuel you need to take on even the busiest of days.
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- 6 tbsp chia seeds - divided between bowls
- 1 1/3 cup vanilla coconut milk - divided between bowls
- 1 cup cooked quinoa - divided between bowls
- toppings - of your choice
- Soak chia seeds in milk overnight.
- Mix in pre-cooked quinoa the following day.
- Add however many or few toppings as you desire!