It’s no secret that I’m a dessert for breakfast kinda girl. This baklava-flavoured breakfast bowl takes my treat-for-breakfast obsession to the next level. The chia seeds and quinoa really sing with the addition of rose water, orange juice, and maple syrup. Topped with pomegranate seeds, berries, fig, and pumpkin seeds, this is a fancy café-style breakfast waiting to be devoured. Divine!
1/4 cup (60 mL) chia seeds
1 1/2 cups (350 mL) coconut milk or other nondairy milk, divided
1/2 cup (125 mL) almond milk or other nondairy milk
1/2 cup (125 mL) cooked quinoa, cooled
1 Tbsp (15 mL) fresh orange juice
2 Tbsp (30 mL) maple syrup
1 to 2 Tbsp (15 to 30 mL) rose water (optional)
4 Tbsp (60 mL) coconut milk or other nondairy milk
2 tsp (10 mL) maple syrup
3/4 cup (180 mL) pomegranate seeds
1 fig, quartered
Handful of blueberries
1 tsp (5 mL) orange zest
1 Tbsp (15 mL) pumpkin seeds
1 Tbsp (15 mL) walnuts, chopped into small pieces
1 to 2 tsp (5 to 10 mL) rose petals (optional)
Combine chia seeds with 1 cup (250 mL) coconut milk and almond milk. Mix thoroughly with fork. Set in fridge for 30 to 45 minutes.
Add quinoa and remaining 1/2 cup (125 mL) coconut milk, and stir to combine. In small cup, combine orange juice, maple syrup, and 1 Tbsp (15 mL) rose water. Taste. Add extra 1 Tbsp (15 mL) rose water if preferable (do it!).
Divide chia mix into two bowls, and top with coconut milk and maple syrup. Top bowls with fruit, orange zest, pumpkin seeds, walnuts, and rose petals, and serve.