PERUVIAN INSPIRED OATS
INGREDIENTS
1/2 cup of cooked quinoa
1/2 cup of oats
1 1/2 cup of fresh almond milk
10 inca berries
2 tbsp of chia seeds
1 tbsp of honey
1 handful of chopped pecans
METHOD
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Mix the quinoa, oats, chia seeds and almond milk together.
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Heat over medium heat for 5 min, or have cold.
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Place in a bowl with the inca berries and pecans topped over.
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Drizzle with honey and enjoy!
Preparation time: 10 min
Makes 2 breakfast bowls
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