Banana Pecan Breakfast Bowl
I love multi-grain cereal that this Banana Pecan Breakfast Bowl packs some of my favourite flavours. It is easy to prepare, you can cook it while you are getting ready in the morning. There is no added sodium and the banana adds natural sweetness.
Breakfast if the hardest meal to make low or no sodium. So many breakfast foods are high in sodium, bacon, ham, muffins, toast, dry cereal, yogurt and milk. It is sometimes difficult to wade through all of these foods to find something that wakes up your taste buds, even when the rest of you is still asleep.
The other problem with high sodium breakfast foods is that if you take the salt out, you are left with a pretty bland meal. Toasted pecans elevate the flavour of the Banana Pecan Breakfast Bowl so toast some up and keep them in a sealed container to make breakfast easier.
Cook the grains in coconut water or fruit juice to counteract the plainness of water. Added milk or no fat yogurt adds sodium, but no a lot, if everything else is sodium free. Any type of milk is good. I like it with almond milk, and when I make my own, it is a no sodium breakfast.
I have used allspice in this recipe, which gives is a dark brown colour. You could also use ginger or cinnamon, both of which will go well with the pecans and the bananas.
Banana Pecan Breakfast Bowl from the Freezer
The best part about this is that the basic grain recipe freezes well. It is the perfect breakfast for the freezer. I like to freeze it in serving size portions, whether it is individual or family. If you are in rush, grab a single size serving from the freezer, a banana from the bowl on the counter and some pecans and you have breakfast you can eat at your desk.
Banana Pecan Breakfast Bowl
Equipment
- 2-3 quart (medium sized) pot with a tight fitting lid, measuring cup, dry measure, measuring spoon, sharp knife, cutting board
Ingredients
- 2 1/4 c Coconut water with pineapple juice
- 1/4 c Quinoa
- 1/4 c Pearl Barley
- 1/4 c Steel cut oats
- 1/2 tsp Allspice
- 4 tbsp Pecans (toasted optional)
- 1-2 Banana
Instructions
- Place coconut water in pot with a tight fitting lid and bring to a boil over high heat. Reduce heat to low and add quinoa, barley, oats, and allspice. Stir to combine.
- Cover and simmer until all liquid is absorbed and grains are soft, about 25 minutes. Watch carefully in the first 5 minutes to make sure that the pot doesn't boil over.
- Divide evenly among 4 bowls. Top with pecans and slice bananas. Add milk or yogurt if desired.