Honey Nut Quinoa Breakfast Bowl

You can multiply the first five ingredients by any amount for speedy breakfasts throughout the week. The base will keep for 5-6 days in the refrigerator.

Yield: 1 serving

For the make-ahead base

1/3 cup blueberries, chopped peaches, or other seasonal fruit of choice (feel free to use more fruit, if desired; thawed frozen blueberries work well, too)
1 small (or half a large) banana, chopped
1 tablespoon chopped toasted almonds or nuts/seeds or choice
Optional toppings: 1 tablespoon flaked coconut and/or other dried fruit of choice; 1 tablespoon dark chocolate chips or cocoa nibs; 1-2 tablespoons granola

In a medium-sized bowl or 16-ounce Mason jar, stir together the almond butter, honey, and vanilla. Slowly stir in the milk. (It’s easier to incorporate the nut butter when done slowly; if it’s cold and very firm, you may wish to warm gently in the microwave first). Add the cooked quinoa, chia seeds, and salt; stir to combine. Cover with plastic wrap or jar lid, and refrigerate overnight (or at least 4 hours).
When ready to eat, top with the fruit, nuts, and optional toppings. Enjoy!

After making once, feel free to add more or less of the quinoa or milk to create a consistency that’s perfect for you. I like a slightly soupy starting point to accommodate all my mix-ins. I tend to add extra fruit when seasonal options are many.
If you prefer a honey-nut drizzle (instead of mixing it in): In a small, microwave-safe bowl, combine the almond butter and maple syrup (peanut butter and honey are delicious, too), and heat just long enough that the nut butter melts and the mixture can be drizzled. After drizzling over the other toppings, I do like to give the bowls a good stir so that it flavors every bite.