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Breakfast Grain Bowls with Honey Yogurt and Berries

Breakfast Grain Bowls with Honey Yogurt and Berries

Breakfast
Prep Time
15min
Cook Time
30min
Servings
4
Calories
385
Chef's Note

For a time-saving tip, cook the grains the night before and refrigerate them. In the morning, simply reheat them with a splash of water or milk before assembling your bowls. You can also customize these bowls with any seasonal fruits you have on hand!

Tags
breakfast
grain bowl
yogurt
berries
vegetarian
make-ahead
healthy
protein
seasonal
Ingredients

  • 1 cup rolled oats

  • 1 cup quinoa, rinsed

  • 4 cups water

  • 1/2 teaspoon salt

  • 2 cups plain Greek yogurt

  • 3 tablespoons honey

  • 1 teaspoon vanilla extract

  • 1 cup fresh strawberries, sliced

  • 1 cup fresh blueberries

  • 1/4 cup sliced almonds

  • 1/4 cup unsweetened coconut flakes

  • 2 tablespoons chia seeds

  • 1 teaspoon ground cinnamon

Instructions
  • 1

    In a medium saucepan, bring 2 cups of water to a boil. Add 1 cup quinoa and 1/4 teaspoon salt, reduce heat to low, cover, and simmer for 15 minutes until water is absorbed and quinoa is tender.

  • 2

    While the quinoa cooks, in another saucepan, bring 2 cups of water to a boil. Add 1 cup rolled oats and 1/4 teaspoon salt, reduce heat to low, and simmer for 5-7 minutes, stirring occasionally, until oats are creamy but still have some texture.

  • 3

    In a small dry skillet over medium heat, toast 1/4 cup sliced almonds and 1/4 cup coconut flakes for 3-4 minutes, stirring frequently until golden brown. Set aside to cool.

  • 4

    In a medium bowl, whisk together 2 cups Greek yogurt, 3 tablespoons honey, and 1 teaspoon vanilla extract until smooth.

  • 5

    Once cooked, fluff the quinoa with a fork and let both grains cool for 5 minutes.

  • 6

    To assemble each bowl, place 1/4 of the cooked quinoa and 1/4 of the cooked oats in the bottom of each bowl.

  • 7

    Top each bowl with 1/2 cup of the honey yogurt mixture.

  • 8

    Arrange 1/4 cup sliced strawberries and 1/4 cup blueberries on top of each bowl.

  • 9

    Sprinkle each bowl with 1 tablespoon of the toasted almond-coconut mixture, 1/2 tablespoon chia seeds, and 1/4 teaspoon cinnamon.

  • 10

    Serve immediately, or cover and refrigerate assembled bowls for up to 2 days.

Nutrition Information (per serving)
385
Calories
18g
Protein
52g
Carbs
12g
Fat
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