Rejuvenating Australian Gluten-Free Breakfast Bowl

Allergens

Nuts (almonds, walnuts, pecans), dairy (optional Greek yogurt)

Ingredients

• 1 cup gluten
• free rolled oats
• 1 ripe avocado
• 1/2 cup mixed berries (strawberries, blueberries, raspberries)
• 1/2 cup diced pineapple
• 1/4 cup almond milk
• 1 tablespoon chia seeds
• 1 tablespoon honey or maple syrup
• 1 tablespoon mixed nuts (almonds, walnuts, pecans)
• 1 tablespoon shredded coconut
• 2 tablespoons Greek yogurt (optional)

Instructions

1. In a medium saucepan, bring 2 cups of water to a boil and cook the gluten free rolled oats for 3 minutes or until tender but not mushy. Drain and rinse with cold water to stop the cooking process.
2. In a blender, combine the mixed berries, pineapple, almond milk, chia seeds, honey or maple syrup, and half of the avocado. Blend until smooth, creating a vibrant and refreshing smoothie base.
3. To assemble the breakfast bowl, layer the cooked oats at the bottom of two serving bowls. Pour the smoothie mixture over the oats, ensuring an even distribution.
4. Slice the remaining avocado and place on top of the smoothie covered oats. Sprinkle with mixed nuts and shredded coconut. If desired, add a dollop of Greek yogurt for extra creaminess.
5. Enjoy this rejuvenating breakfast bowl that will fill you with energy and vitality to start your day on the right foot.

Chef’s Insight

This recipe is not only visually appealing but also packed with nutrients that will fuel your day. The combination of protein, healthy fats, and carbohydrates ensures a balanced meal to kickstart your morning.

Notes

Adjust the sweetness of the recipe according to your preference by using more or less honey or maple syrup.