Home
Recipes
Browse Recipes
Sticky Pecan Breakfast Bowl
The number of items in your shopping list has exceeded the maximum limit. Please remove some items, or create a new shopping list.
Nutrition Facts
Serving Size 297 g
(Approx. 4 Servings)
Amount Per Serving
Calories 470 Calories From Fat 190
% Daily Value*
Total Fat 21 g 32%
Saturated Fat 6 g 30%
Trans Fat 0.0 g
Cholesterol 0 mg 0%
Sodium 150 mg 6%
Total Carbohydrate 59 g 20%
Dietary Fiber 12 g 48%
Sugars 17 g
Protein 11 g
Vitamin A 25% • Iron 20%
Vitamin C 0% • Calcium 30%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
 
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
 
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.
Sticky Pecan Breakfast Bowl
Rate and Review | Read Reviews (1)
Prep Time
5 minutes
Cook Time
5 minutes
Total Time
10 minutes
Serves
4  People

Ingredients

Recipe makes 4 Servings

1 cup(s) Bob's Red Mill Steel Cut Oats
1 cup(s) Ancient Harvest Quinoa Flakes
1/2 cup(s) H-E-B Organics Coconut Flour
1/2 Tsp ground cinnamon
1 Tsp vanilla extract
3 1/4 cup(s) H-E-B Original Unsweetened Almondmilk
1/2 cup(s) toasted pecans, chopped
4 Tbsp toasted unsweetend coconut
1/4 cup(s) H-E-B Organics Maple Syrup
Check All
Uncheck All
Add to List

Instructions

1
In a medium saucepan over medium heat, combine oats, quinoa flakes, coconut flour, cinnamon, vanilla, and almondmilk. Bring to a simmer.
2
Reduce heat and allow to cook 2 minutes, stirring constantly.
3
Remove from heat and serve with chopped pecans, toasted coconut and syrup.

Source:

Add to Recipe box Add to Recipe box  
Add to List Add to List View Lists
Email
Print Print

more recipes like this

Sticky Pecan Breakfast Bowl
Add to Recipe Box
Spinach Quinoa Breakfast Bowl
Add to Recipe Box

Reviews

Tell us what you think!
Tell us what you think!
Be the first to write a review!
Wondering what to say?
  • Include usage tips, key benefits, and helpful suggestions.
  • Did you have a good or bad experience?
  • Would you recommend this to friends or family?
  • Be respectful to others.
Terms & Conditions Review Guidelines
{{state.lastResponse.streamInfo.approvedCommentCount}} Reviews
{{review.commentTitle}} {{review.timestampFormatted}}
{{review.commentText}}
by {{review.sender.screenName}} {{review.sender.screenName ? review.sender.screenName : 'Anonymous'}}
Was this review helpful to you? Yes {{review.posVotes}} No {{review.negVotes}} Flag
{{reply.commentTitle}}
Customer Relations
{{reply.timestampFormatted}}
{{reply.commentText}}
Load more reviews