Description
An anti-inflammatory plant-based breakfast bowl with berries, almonds & coconut milk. Meal prep friendly with a low-carb option. Ready in 10 minutes.
Ingredients
Scale
- 1 cup (100 g) gluten-free oats or quinoa
- 14 oz (400 ml) coconut milk
- 1 cup blueberries
- 1 cup strawberries
- 1 cup raspberries
- 1 cup almonds
- 1–2 Tbsp nut butter of choice (almond, peanut, cashew – all work)
- 2 Tbsp coconut flakes
- 1–2 Tbsp maple syrup, to taste
Instructions
- Cook your base. If using oats, simmer with the coconut milk according to package directions (usually about 5 minutes). If using quinoa, rinse first, then cook in the coconut milk with a pinch of salt until fluffy (about 15 minutes – I usually make a big batch ahead so this step is already done).
- Divide the base into 4 bowls or meal prep containers.
- Distribute the berries evenly across the bowls.
- Top with almonds and a generous spoonful of nut butter on each.
- Sprinkle with coconut flakes and drizzle with maple syrup to taste.
- Eat warm or cold – this bowl is forgiving either way.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: breakfast
