Breakfast recipes: Quinoa-chia protein bar and Moringa-oatmeal to start your day
Prep yourself up for the upcoming Diwali celebrations with two healthy breakfast recipes shared by organic products manufacturer Naturevibe Botanicals, exclusively for Indulge readers.
Quinoa Chia Seeds Protein Bar
These Quinoa Chia Seed Protein Bars make for a perfect, healthy breakfast or snack.
Serving: 12, calories: 239 kcal, prep time: 15 mins, cooking time : 16 mins
Half cup dry quinoa, half cup chia seeds, two tbsp ground flax seeds, one cup gluten free rolled oats, 1/4 tsp pink Himalayan salt, cinnamon one tsp, cardamom one tsp, half cup coarsely chopped, raw almonds, 1/4 cup honey, 1/4 cup brown rice syrup and half cup almond butter.
Preheat oven to 350 F. In a large mixing bowl, take quinoa, chia seeds, flax seeds, rolled oats, cinnamon, salt, cardamom and chopped raw almonds and mix them together. In a small, microwave-safe dish, combine raw almond butter, organic brown rice syrup and honey. Stir to mix, then microwave for one minute to soften.
Pour the wet ingredients over the dry ingredients and stir with a plastic spatula to thoroughly mix them. If the wet ingredients begin to firm up, use clean hands to knead the mixture together. When finished, transfer your mixture to a parchment lined baking dish and pat down mixture with a plastic spatula to make a single, even layer. Bake on middle rack of oven for 15 minutes.
When finished, remove from oven and let it cool for 10 minutes. Remove bars from the pan by lifting up the sides of the parchment paper. Place the bars on a wire rack to finish cooling. Cut finished bars with a sharp, non-serrated knife or pizza cutter. Wrap them in saran wrap and store them in refrigerator.
Healthy Moringa Oatmeal recipe
Four cups gluten-free rolled oats, five cups almond milk, three tbsp agave or maple syrup, two tsp vanilla extract, 2-3 tsp moringa powder, 1/3 cup pistachios (chopped), 1/3 cup dried mulberries, 1/4 cup unsweetened shredded coconut, 2 tbsp chia seeds (optional)
In a medium saucepan, add the rolled oats, milk, vanilla extract and maple syrup. Cook the mixture over low to medium heat, stirring occasionally, until some of the milk has been absorbed and the oats have softened. Turn the heat off and add the moringa powder and the remaining ingredients. Stir and serve.
Note: If you like a thinner consistency, add more milk to the oatmeal. You can refrigerate the leftover oatmeal in a sealed container for up to 5 days.