Still on my Samoas cookie kick I decided to switch things up and make a breakfast quinoa bowl instead of the Samoas Cookie Protein Shake I have been enjoying for breakfast a lot lately. While I made this for breakfast, because I love my desserts for breakfast, it can be enjoyed anytime. I decided to go with quinoa as we had some leftover from the night before and it worked so well with the coconut and I enjoyed the texture. The first time I had it warm, as it is so cold here and warm breakfasts are great for cold winter days. I also tried it with cold quinoa and it tasted like more of a dessert but I didn’t get that warm cookie comfort food feel. Either way though it is delicious and gave me that cookie fix as well as a healthy nutritious start to the day!
Are you a sweets in the morning person? What is your favorite Girl Scout Cookie?
Samoas Cookie Quinoa Bowl
Makes 1 serving
3/4-1c cooked quinoa
2 dates, pitted
1/3-1/2c cashew milk, or non dairy milk of choice (used So Delicious)
1 tsp pure vanilla extract
1-2 TBSP cashew or almond butter (used Justin’s Vanilla Almond Butter)
1/4c finely shredded toasted coconut, divided
1-2 TBSP cacao nibs or chocolate chips (used Navitas Naturals Cacao Nibs)
chocolate drizzle topping, optional (1 tablespoon each melted coconut oil, agave, and cacao/cocoa powder whisked together)
If enjoying this breakfast bowl hot warm quinoa. In a Vitamix, or high-speed blender, blend together dates, milk (using 1/3 cup if you would like it less creamy as shown in the photo or 1/2 cup if you would like it creamier), vanilla, and nut butter until smooth. In a bowl mix together half of the toasted coconut and half of the cacao nib/chocolate, quinoa, and the milk mixture. Top with remaining cacao nibs/chocolate, toasted coconut, and if desired chocolate drizzle. Enjoy!