|2 min||6 min||1|
|3/4 cup||Quinoa, cooked (prepare as per package directions)|
|1/2 cup||Almond milk, unsweetened|
|1/4 cup||Rolled oats- Gluten Free|
|1 tbsp||Almond butter (sugarfree)|
|1 packette||Stevia sweetener, powder|
|1 tbsp||Almonds, raw|
|1 scoop||Fermented protein powder, vanilla|
1. Heat almond milk and almond butter in a pan on medium heat stirring constantly until mixed to a thicker consistency.
2. Add oats and stir until heated thoroughly. Add cooked quinoa, the stevia (or xylitol optional) and almost all of the cinnamon (save some for the end, same with the almonds if you don't want them to be as crunchy).
3. Continue to cook until desired thickness and consistency is reached.
4. I sprinkled with hulled hemp, black chia seeds and slivered almonds and sometimes coconut as well asthe remaining cinnamon. Feel free to add fresh or dried fruits, chopped nuts and/or any seeds that you please and use Meal Garden to figure out how to cater to your nutritional or dietary needs.
This is a great powerhouse breakfast for the morning. The energy it gives you is long lasting and it's full of plant-based, low cal complete protein.
Xylitol is mentioned in this recipe, I prefer it to Stevia as it is a natural sugar-like substance, all natural and made from Birch Bark (so it's often local) but it has no after-taste and is actually good for you teeth (they use it in toothpaste, and it's a sugar alcohol, so it kills bacteria). It is a slow burning carb so it doesn't spike blood sugar levels but it does have some caloric value, only half of that of sugar so I think it's still worth it.