Bowl of oatmeal with almond and banana + quinoa, mango and cashews

For breakfast, snack or even lunch!

It's super healthy, and very refreshing… especially if you live in a place where it gets a little hot sometimes.

Preparation time: 10 minutes

Cooking time: 45 minutes

Servings: 1 breakfast bowl + 3 and 1/2 cups quinoa / granola.

INGREDIENTS

OATMEAL, BANANA AND ALMOND SMOOTHIE
1/3 cup of ground oats
1 cup of almond milk
1 tablespoon chia seeds
1/2 teaspoon vanilla extract
pinch of salt
half of a medium banana.

QUINOA AND AJONJOLÍ CEREAL
3 1/4 cups Quinoa Crunch Natural Del Alba
1 cup of Almonds Of Alba whole chopped
1/2 cup of Marañones Del Alba entirely chopped
1/2 cup sesame seeds
1/4 cup flax seeds
3/4 cup honey
1/4 cup coconut oil, melted
1 tablespoon vanilla extract
1 pinch of salt.

COVER
Half a mango cut into slices
1 ounce dark chocolate, chopped
1 branch of fresh mint
unsweetened coconut flakes

CEREAL PREPARATION

Preheat the oven to 170 degrees C. On the second baking sheet with parchment paper or a silpat.
In a large bowl add the quinoa, almonds, cashews, sesame seeds, and flax seeds. Add the honey, coconut oil, vanilla extract, and a pinch of salt. Mix well. Pour the mixture over the 2 prepared trays and distribute evenly. Bake for 35-50 minutes, stirring every 15 minutes until lightly browned all over. Remove from oven and cool before storing.

PREPARATION OF OATS WITH COCONUT AND BANANA

Mix the oatmeal, 1/2 cup of the almond milk, chia seeds, vanilla, and salt in a small bowl. Cover and place in the fridge for at least 30 minutes or preferably overnight. (This is when I would make the quinoa cereal.) The next morning add the mixture to a blender along with the remaining 1/2 cup of the almond and banana milk. Blend until smooth and creamy.

TO ASSEMBLE THE CUP.

Pour the creamy oatmeal into a bowl. Top with crunchy quinoa or granola cereal, sliced mango, and chopped chocolate. Add some mint and a drizzle of coconut flakes and let's eat!