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

 

• Mix the quinoa, oats, chia seeds and almond milk together.

• Heat over medium heat for 5 min, or have cold.

• Place in a bowl with the inca berries and pecans topped over.

• Drizzle with honey and enjoy! 

 

Preparation time: 10 min

Makes 2 breakfast bowls

BIRCHER MUESLI