Fall Spice Breakfast Bowl
It’s the time of year when the leaves start falling and I crave hearty, warming breakfasts. This cozy breakfast idea is sure to warm you up and fill your tummy on those cool, fall or winter days.
Fall Spice Breakfast Bowl Recipe
Prep time:
10 Minutes
Cook time: 30 Minutes
Servings:
4 servings
Gluten Free
Low Sodium
Vegan
Ingredients
- 370g quinoa, cooked
- 300g unsweetened almond milk
- 125g unsweetened applesauce
- 40g maple syrup
- 1tsp cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp ground cloves
- 1 ripe pear, cored and diced
Toppings (optional)
- Hazelnuts
- Almond butter
- Coconut shreds
Instructions
- Cook quinoa according to directions on package.
- Once it’s ready, over medium heat add almond milk, applesauce, cinnamon, ginger, cloves and pear. Stir gently to mix well.
- Slowly bring to a simmer and cook for 10-15 minutes, reducing heat if necessary, until pear is tender.
- Remove from heat and taste. Depending on the sweetness of the fruit, you may want to add the maple syrup at this point.
- Scoop into bowls, top with nuts, almond butter and coconut if desired.
- This dish stores well in a sealed container in the fridge for up to 5 days.
About The Author
Sara Stevens
Sara Stevens is a Registered Holistic Nutritionist, blogger, plant-based recipe developer at The Forest and Fig and beekeeper living in Vancouver, BC. She is enthused about all things food related - cooking, eating, and growing - and is passionate about health and nutrition, the connection between what we eat and how that relates to our personal health and wellbeing.
