Banana Pecan Breakfast Bowl
Multi-grain hot breakfast with added pecans and sweetened with Bananas.
Servings: 4 - 3/4 c serving
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.
Notes
Serving Suggestion
Add any milk or low-fat yogurt.
Storage
Keep covered in the refrigerator up to 3 days.
Freezing
This freezes well. Place in a serving size freezer and microwave safe container with a tight-fitting lid. Label and date. Freeze up to 3 months. Remove container from freezer to microwave and heat on high 2 – 3 minutes. Stir and heat for 30 seconds more if necessary.
Plan Ahead
Make the night before or up to 3 days ahead. Reheat in the microwave in a microwave safe dish.
Sodium Content
No salt has been added to this recipe. The only sodium is that which occurs naturally in the food.