Print
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!
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 3
Calories 313 kcal
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
-
Preheat oven to 300ºF
-
Mix quinoa with coconut sugar and coconut oil and spread on a baking sheet
-
Toast in the oven for 15-20 minutes until caramelized, stirring once or twice. Let cool completely
-
Meanwhile, in a food processor or blender, mix the Greek yogurt, coconut cream, frozen strawberries, honey and vanilla extract until smooth.
-
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.