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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

Prep Time
5 minutes
Cook Time
5 minutes
Total Time
10 minutes
4  People


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



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