Maple Pecan Quinoa Breakfast Bowl

Nutrition Notes

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. 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. 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. 3

   Step 3

   Remove from heat, transfer to a bowl and garnish with remaining pecans and maple syrup.
4. 4

   Step 4

   Serve immediately and enjoy!

5. Bon appetit!