Cashew nuts, raw
(roughly chopped, for quinoa cereal)
1 tbsp
Chia seeds, ground
(for smoothie)
2 tbsp
Coconut flakes
(topping)
1 cup
Coconut milk, sweetened
(for smoothie)
1/4 cup
Coconut oil
(melted, for quinoa cereal)
2 tbsp
Dark chocolate chips
(topping)
1/4 cup
Flaxseeds
(for quinoa cereal)
3/4 cup
Honey
(for quinoa cereal)
1/2 mango
Mango
(chopped, sliced, topping)
4 leaf
Mint, fresh
(topping)
3 1/4 cup
Quinoa, cooked
(for quinoa cereal)
1/3 cup
Rolled oats, dry
(for smoothie)
1 pinch
Salt
(for smoothie)
1 pinch
Salt
(for quinoa cereal)
1/2 cup
Sesame seeds, black
(or white seeds, for quinoa cereal)
1/2 tsp
Vanilla extract, pure
(for smoothie)
1/2 tbsp
Vanilla extract, pure
(for quinoa cereal)
Instructions
To make the Crunchy Black Sesame Quinoa Cereal: Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment or a silpat. In a large bowl add the quinoa, almonds, cashews, sesame seeds and flax seeds. Stir in the honey, coconut oil, vanilla extract, instant coffee (if using) and a pinch of salt, Mix well. Dump the mixture out over the 2 prepared baking sheets and spread evenly. Bake for 35-50 minutes, stirring every 15 minutes until lightly golden brown all over. Remove from the oven and allow to cool before storing.
To make the Coconut Banana Oats: Mix together the oats, 1/2 cup coconut milk, chia seeds, vanilla and salt in a small bowl. Cover and place in the fridge for for at least 30 minutes or preferably overnight. (Now is a good time to make the quinoa cereal). The next morning add the mixture to a blender along with the remaining 1/2 cup coconut milk and banana. Blend until smooth and creamy.
To Assemble the Bowl: Pour the creamy oats into a bowl. Top with the crunchy quinoa cereal, sliced mango and chocolate chips. Add some mint and coconut flakes if desired!
Notes:
*Optional to add 1 tsp of instant coffee to quinoa cereal.
