If you’ve been following my blog especially lately, you’ve probably noticed I have been posting A LOT lately. I am aiming for about 4 posts a week in order to really get my content out there. I wanted to thank everyone who shares my pictures on Pinterest, recipes on social media and spreads the word about Exploring Healthy Foods! It really helps grow my blog and inspires me to create more recipes and blog posts!
With that said, it’s time for another breakfast recipe!
This Quinoa Crunch recipe is the perfect protein boost that can be topped on a variety of foods. I personally like it on non-fat Greek yogurt with mango and blueberries but it also tastes great with fruit and overnight oats {which is a great vegan option}. This recipe stores great in a mason jar {or any airtight container} for about a week.
This recipe is loaded with protein from the quinoa and chia seeds – both great plant-based protein sources! Chia seeds are also a great source of healthy fats, calcium, magnesium and fibre.
Quinoa Crunch
- Total Time: 15 mins
- Yield: 2 cups 1x
Description
Protein packed Quinoa Crunch recipe that tastes great on top of greek yogurt, fruit and more!
Ingredients
- 2 cups quinoa, uncooked
- 4 tbsp chia seeds
- 1/4 cup almonds, sliced
- 2 tbsp maple syrup
- 1 tbsp coconut oil, melted
- 1 tbsp coconut sugar {optional}
Instructions
- Preheat oven to 350 degrees F and line a baking sheet with parchment paper
- Add all ingredients to a large bowl and stir well
- Spread the quinoa mix evenly on the baking sheet and bake for about 10 minutes
- Remove from oven and let cool for about 5 minutes
- Break baked quinoa into small pieces and store in an airtight container for up to a week!
- Enjoy!
- Prep Time: 5 mins
- Cook Time: 10 mins
- Category: Breakfast
Thanks for reading!
-Brittney
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Allie @ Miss Allie's Kitchen
Wait I LOVE this!!!!!! So awesome. Kinda like a granola, but better.
Exploring Healthy Foods
Totally!! Thanks Allie:)