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Breakfast Bowl [vegan, gluten free]

If you need an easy healthy breakfast, then my Vegan Breakfast Bowl is exactly what you need.

Full of fruits, nuts, and with gluten free oats, this is not only nourishing but also delicious.

If you like, you can also make this an amazing quinoa breakfast recipe by substituting the oats. Sprinkle your favorite nut butter over this Breakfast Bowl and be energized for the day.

Two portions of the Breakfast Bowl on a decorative towel.

Fresh fruits are winners. Still it’s somewhat difficult for me at times to get my daily dose in.

This is why, about two weeks ago, I started integrating more fruits into my breakfast.

But as I am a slow starter in the mornings, it had to be quick and easy – and this Breakfast Bowl was born.

I’ll admit it: this was not intended to be a blog recipe initially. But I began liking it so much that I just had to share it with you guys.

The main component are gluten-free oats that are cooked in coconut milk.

This one combines with fruits and nuts. My favorite combination is the one you can see here: with blueberries, strawberries, and raspberries. They go well together with almonds.

Top view of one Breakfast Bowl with fresh fruits and nuts, with a spoon at the side.

Making a Quinoa Breakfast Bowl

For extra flavor, I cooked the gluten free oats in coconut milk. I know that many people also look for inspiration for quinoa breakfast recipes.

Well, then I suggest to use quinoa instead of the gluten free oats.

You might have to adjust the amount of milk and the cooking time a bit according to the package information on your quinoa.

Otherwise, this combination also works very well.

Of course, you have to make sure that the quinoa is really well cooked and has absorbed all the liquid. The last thing we want is a soggy mush in our bowl.

Side view on the Breakfast Bowl placed on a decorative towel.

As you can see, I finally sprinkle this vegan Breakfast Bowl with coconut flakes and some nut butter. The one you can see is cashew butter.

But I tried several ones, from almond to hazelnut butters – they all work excellent.

If you need an allergy-friendly version, go for sunflower or pumpkin seeds and sunflower seed butter.

This one probably will come a bit too firm, so you’ll have to use a bit of water to thin before giving it over the bowl.

It’s all super-quick and super-delicious and gives me an early morning energy-boost.

Truly a great way to kick-off your day! You’ll feel full of healthy energy that lasts.

Collage of two pictures of the Vegan Breakfast Bowl with the recipe title text.

If you like this recipe, leave me a note on Instagram or Facebook.

Or pin the above and check my Pinterest Boards. Tell me what you think and what your favorite breakfast is like.

Cheers, Florian.

Breakfast Bowl #vegan #glutenfree | www.contentednesscooking.com

Breakfast Bowl

Yield: 4
Prep Time: 1 minute
Cook Time: 10 minutes
Total Time: 11 minutes

If you need an easy healthy breakfast, then my Vegan Breakfast Bowl is exactly what you need. Full of fruits, nuts, and with gluten free oats, this is not only nourishing but also delicious. If you like, you can also make this an amazing quinoa breakfast recipe by substituting the oats. Sprinkle your favorite nut butter over this Breakfast Bowl and be energized for the day.

Ingredients

  • 1 cup (100 g) gluten-free oats
  • 14 oz (400 ml) coconut milk
  • 1 cup blueberries
  • 1 cup strawberries
  • 1 cup almonds
  • 1 cup raspberries
  • 1-2 Tbs nut butter of choice
  • 2 Tbs coconut flakes
  • 1-2 Tbs maple syrup, to taste

Instructions

  1. Add the coconut milk and the oats to a saucepan and bring to a boil. Cook for 10 minutes on low heat. Stir in the maple syrup.
  2. Wash the berries. Add the oats, berries, and almonds to a bowl. Sprinkle with some coconut flakes and nut butter of you choice.
Nutrition Information:
Yield: 4 Serving Size: 1 bowl
Amount Per Serving: Calories: 192Total Fat: 0.9gSaturated Fat: 0.1gTrans Fat: 0gUnsaturated Fat: 0.5gCholesterol: 0mgSodium: 5.3mgCarbohydrates: 32gFiber: 6.5gSugar: 13gProtein: 2.7g
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