dessert•snack•breakfast
Maple Pecan Quinoa Breakfast Bowl
For Diabetes Type 2 Adult, Non Insulin Independent
579 kcal
23 gfat
81 gcarbs
11 gprotein
Ingredients
- 3 tablespoons certified gluten-free oats
- 3 tablespoons quinoa flakes
- 2 tablespoons coconut flour
- 1 - 1 1/4 cups water (plus more as needed)
- 1/2 teaspoon ground cinnamon
- 1/4 cup toasted pecans (chopped)
- 2 - 3 tablespoons or more if you're feeling adventurous of pure maple syrup
Preparation
- 1
Step 1
Combine oats, quinoa flakes, coconut flour and water into a small sauce pan. Turn on medium high and bring to a boil. - 2
Step 2
Reduce to low heat, stir in cinnamon and half the pecans and let cook until thick, about 30 seconds. If the mixture becomes too thick, add more water 1 tablespoon at a time, stirring completely between each addition, until the desired consistency has been reached. - 3
Step 3
Remove from heat, transfer to a bowl and garnish with remaining pecans and maple syrup. - 4
Step 4
Serve immediately and enjoy! Bon appetit!