Breakfast Bowls

Oats topped with Kiwi, Pumpkin Seeds, Peanut Butter and Chia Seeds

Breakfast bowls are a personal favourite breakfast of mine, and something I often recommend to clients. They are filling and satisfying, and you can easily switch up the toppings to keep things interesting.

Another things is that it's very easy to make the oats and quinoa in advance, so mornings are easier, even if you're on the go.

Berry Oats topped with Walnuts, Almond Butter and Frozen Berries

ALL DAY BREAKFAST OATS

1 cup oats, cooked

Toppings - fruit, nuts, seeds, nut milk, nut butters etc.

1. Cook oats according to directions on package. * I like to cook in nut milk instead of water, and add in a touch more then the recipe calls for. You can also add fruits and nuts into the oats while cooking (for example, berries were added during cooking in the picture above).

2. Place in a bowl (or container) and top with toppings of choice.

Oats can be store in the fridge for 2-3 days.

Chocolate Quinoa topped with Frozen Fruit, Peanut Butter and Pecans

CHOCOLATE BREAKFAST QUINOA

1 cup quinoa, cooked

2 1/2 tbsp cacao powder

3 tbsp nut milk

Toppings - fruit, nuts, seeds, nut milk, nut butters etc.

Optional: 1 tbsp natural maple syrup

1. Cook quinoa according to package directions.

2. While cooking, mix cacao powder with nut milk (plus optional maple syrup), until quinoa is fully covered in cacao nut milk mixture.

3. Place in a bowl (or container) and top with toppings of choice.

Can store extra quinoa in fridge for 3-4 days.

My favourite additives: maca & cacao powder, collagen powder, pumpkin seeds, hemp hearts

Chocolate Quinoa Oats with Coconut, Raspberries, Pumpkin Seeds and Peanut Butter