FILLED WITH FLAVOUR
BREAKFAST
NUTTY QUINOA & OAT BREAKFAST BOWL
To up the protein we’ve added quinoa to this delicious breakfast bowl and topped it with an array of raw seeds and nuts.
SERVES 4 STANDING TIME: OVERNIGHT PREPARATION: 10 MIN COOKING: 20 MIN
375ml (1½c) wholegrain steel cut oats
250ml (1c) strongly brewed rooibos tea
250ml (1c) boiling water
2,5ml (½t) cinnamon (optional) 250ml (1c) cooked quinoa
45ml (3T) smooth sugar- and salt-free peanut butter
15ml (1T) honey
pinch of salt
TO FINISH
plain yoghurt
mixed raw seeds (such as flaxseeds, sunflower and pumpkin seeds)
raw almonds
fresh mint (optional)
1 Cover the oats with water and leave to stand overnight.
2 Drain the oats and add to a deep saucepan. Add the rooibos tea along with the boiled water. Bring to the boil and simmer for 15-20 minutes, stirring frequently.
Add the rest of the ingredients and mix through. Bring to the boil, remove from the heat and set aside
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