Autumn Breakfast Bowls
Preparation time is 5minutes
Cook time is 10minutes
Total time is 15minutes
Serve is for 4 people
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Difficulty level: 3 out of 4
10 Ingredients
Number of servings
4
- 2teaspoons vanilla extract
- 2 pears, cored, sliced
- 1 banana, sliced
- 1teaspoons ground cinnamon (plus extra to serve)
- 1teaspoons ground turmeric
- 1tablespoons almond spread
- 2tablespoons toasted coconut flakes
- 1 3/4 cup quinoa flakes
- 4 medjool dates, pitted, chopped
- 3 cup unsweetened almond milk
Nutrition per serving
2370kJ / 565Cal
2370 Kilojoules or 565 Calories
27% of daily energy intake*
Protein
16.2grams
Fat
14.0grams
Carbs
90.8grams
Sugars
35.2grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 1
Toast quinoa flakes in a frying pan over medium heat for 4-5 minutes, stirring regularly. Stir in milk, 1 1/2 cups water, dates, vanilla, cinnamon and turmeric. Bring to a simmer, then reduce heat to medium-low and stir for 4 minutes or until thickened and creamy. Stir in almond spread. Divide among serving bowls and top with fruit and coconut. Sprinkle over extra cinnamon and serve.
Categories
- Pescatarian
- Low saturated fat
- Low salt
- Seafood free
- Gluten free
- Quick & easy breakfast
- Egg free
- Bowl
- Sesame free
- Father's Day
- Pear
- Australian
- High protein
- High fibre
- Soy free
- Wheat free
- Breakfast
- Dairy free
- Peanut free
- Fresh Ideas
These categories are provided as a guide only and do not reflect any ingredients or products displayed or referred to on this recipe page and that are not listed in the recipe’s ingredients list. Find out more about allergy, dietary and lifestyle category tags.
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