GLUTEN FREE BREAKFAST BOWL
As the weather gets warmer, we’re ALL about breakfast bowls! They are an easy way to pack a ton of nutrition into your first meal of the day, plus they’re completely customizable based on which ingredients you have on hand. This delicious recipe from @bitesbybekah uses antioxidant-rich beetroot powder to give the oatmeal a gorgeous pink color, while adding in healthy nutrients like fiber, calcium, folate, and potassium. With the addition of a Munk Pack Protein Cookie and fresh fruits, this gluten free breakfast bowl looks just as good as it makes you feel.
What are your favorite breakfast bowl toppings? Comment below and let us know!
1/2 cup quick gluten free oats
2 tbsp ground flax seeds
1 cup boiling water
1/4 cup almond milk
1 tsp beetroot powder
1 tsp cinnamon
Toppings: Sliced bananas, fresh berries, and a Munk Pack Snickerdoodle Protein Cookie
1. Combine the oats, flax seeds, cinnamon and beetroot powder in a bowl, and cover with boiling water. Let sit for 10-15 minutes (optional, but allows it to thicken as the oats soak up the water).
2. Add the almond milk, mix, and then microwave for 1-2 minutes.
3. Add any desired toppings – I used fruit along with a crumbled up Munk Pack Snickerdoodle Protein Cookie!