My mom made me so many great breakfasts! And as a mom, I love nurturing my family with yummy meals to start the day. It’s the little things that you remember when you think back on childhood. Having breakfast made for me was an act of love that I still appreciate to this day. Taking the time to make a meal for the people you love is an easy and beautiful gift to give.
Bring mom this beautiful, gluten-free, vegan breakfast bowl in bed for Mother's Day! Here's how to make it:
- Bring 1/2 cup quinoa and 3/4 cup light coconut milk to a boil in a small saucepan.
- Reduce heat and simmer until grains are tender, 10-12 minutes.
- Top with a Pure Organic Vanilla Almond Ancient Grain & Nut Crispy Bar (broken into pieces), mixed berries and almond butter.
- Pour in additional coconut milk as desired.
You can also make the quinoa in advance. Just store it in the fridge and serve it chilled.
Thanks to Paige Adams of @LastIngredient who created this recipe!