Strawberries and cream breakfast bowls {coconut + caramelized quinoa}

Strawberries and cream breakfast bowls – creamy strawberry coconut yogurt with crunchy caramelized quinoa topping – it’s a treat, with health benefits!

Although not technically spring yet, it seems we are into a full blown spring mode here in California. You can feel it in the warm, sweetly perfumed air, and increasingly longer days; you can see it in the blooming trees, exploding with color, and the lush green, covering the hills;  you can hear it in the loud bird chatter outside the window, and it all makes me itch for long hikes outside, and away from the house.

Yup, spring is springing all around!  Hibernation is officially over!

It makes me crave fresh produce and juicy fruits but alas, nature cannot be completely fooled by this early spring.  The markets are lagging behind, and still look a little barren and plain, with only citrus and apples on display.  I know we are months away from fresh strawberries but I had a strong longing for something new and different, and summery.

Since fresh is not an option, frozen is the next best thing.

This breakfast bowl satisfied my cravings a bit, was a breeze to make, and so delicious, the kids were blown away.  I try to vary our standard breakfast routine of yogurt + fruit + granola a bit so it doesn’t get too old, and this was a nice change.  It was creamier because of the added coconut cream (which also makes it healthier), and even though I used frozen strawberries they added a great boost of flavor.  I cannot wait to make it with fresh strawberries when they are in season and bursting with sweetness.

The topping is as fun and easy to make, as can be – I quickly roasted a handful of quinoa seeds in the oven with some sugar and coconut oil until they were nicely toasted and caramelized.   Although my kids don’t quite like quinoa, this time it was disguised as a cool, crunchy topping, so they were game about it.  I love the feel of the tiny crispy seeds in my mouth and the burned caramel aftertaste.

So if you are in a spring mood, make this fresh and super delicious strawberries & cream breakfast bowl, that feels and tastes like a treat!

5 from 1 vote

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Strawberries and cream breakfast bowls {coconut + caramelized quinoa}

Prep Time

5 mins

Cook Time

15 mins

Total Time

20 mins

 

Strawberries and cream breakfast bowls - creamy strawberry coconut yogurt with crunchy caramelized quinoa topping - it's a treat, with health benefits!

Course: Breakfast

Servings: 3

Calories: 313 kcal

Author: Viktoria

Ingredients

• 1 cup non-fat Greek yogurt
• 1 cup frozen or fresh strawberries
• 1/2 cup coconut cream*
• 1 tsp vanilla extract
• 1 tbs honey
• For the topping:
• 1/4 cup quinoa
• 1 tsp coconut oil
• 1 tbs coconut sugar

Instructions

1. Preheat oven to 300ºF
2. Mix quinoa with coconut sugar and coconut oil and spread on a baking sheet
3. Toast in the oven for 15-20 minutes until caramelized, stirring once or twice. Let cool completely
4. Meanwhile, in a food processor or blender, mix the Greek yogurt, coconut cream, frozen strawberries, honey and vanilla extract until smooth.
5. Pour into 4 bowls and serve with caramelized quinoa.

Recipe Notes

* Coconut cream is different from Cream of coconut, which is sweetened and used in drink mixes. You can either buy a can of coconut cream, or use a can of full-fat coconut milk, leave it in the fridge overnight, and scoop out the solid cream top that forms.