Protein Breakfast Bowl

Serves: one

Gluten-Free, Soy-Free, Oil-Free, Nut-Free, Vegan (of course!)

This recipe is not your average bowl of oatmeal; in fact, it isn’t even oatmeal. I love to substitute oats with quinoa flakes because they are just as thick and creamy (if not more so), they take about one minute to cook, and they are a complete source of plant-based protein!

By adding tahini to your quinoa flakes, they become even creamier, richer, and more delicious!

I also love to add turmeric to my quinoa flakes because it is extremely anti-inflammatory and you can’t even taste it!



  • One cup of water
  • 1/2 of a cup of quinoa flakes (I use these)
  • One tsp. of cinnamon, plus more for topping
  • One tsp. vanilla
  • 1/2 of a tsp. of turmeric powder
  • Two tbsp. of maple syrup (or more if desired)
  • One tbsp. of tahini
  • One tsp. of chia seeds
  • One spotty banana
  • 1/4 of a cup of wild blueberries
  • One handful of raspberries

How to Make:

  1. In a small bowl, mash half of the banana.
  2. In a medium pot, bring one cup of water to a boil.
  3. Add the turmeric, vanilla, and cinnamon to the water.
  4. Add the quinoa flakes and cook them for about one minute (or until they have absorbed the water and are thick.)
  5. Once the quinoa flakes are cooked, add the mashed banana to the pot and stir it into the quinoa flakes.
  6. Pour the cooked quinoa flakes into a bowl and top them with the tahini, maple syrup, chia seeds, raspberries, blueberries, the other half of the banana, and more cinnamon if desired.
  7. Enjoy!

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