• 1 cup steel-cut oats*
• 3 cups filtered water
• ¼ tsp. Himalayan salt
• 1 tsp. ground cinnamon
• 1-2 tsp. raw, unfiltered honey
• 1 tbsp. coconut oil, cold-filtered, unrefined
• ¼ cup roasted almonds
• 2 tbsp. toasted unsweetened coconut flakes
• 2 servings protein powder of choice**
• 1 cup fresh blueberries
• 1 banana, sliced

*This recipe can also be made with gluten-free rolled oats for a faster, gluten-free version made in the microwave; however, the water measurements will change.

**If you don’t like the taste of your protein powder, you won’t like the taste of this recipe. Step 1: find a protein powder you enjoy! In this recipe, we used Vital Farms Collagen Peptides, no flavor.  

Directions

1. Bring water and salt to a boil. Then add in the oats, stir and reduce heat to a simmer. Cover and cook for about 10-20 minutes depending on how mushy you like it.
2. Remove from the heat and let cool. Stir in the honey, coconut oil, cinnamon and protein powder. Stir until well combined. You want to make sure to let the oats cool before stirring in the protein powder. Sometimes the protein can get clumpy if it’s too hot.
3. Garnish with ¼ cup blueberries, ¼ banana slices, ½ tbsp. coconut flakes, 1 tbsp. almonds and a drizzle of honey.
4. Serve immediately. You can store the leftovers in individual-serving size Tupperware for easy grab-and-go breakfasts for the following three days. Keep in fridge. When ready to eat, reheat in microwave or on stovetop. Feel free to switch up the flavors by adding fresh fruit, unsweetened dried fruit or chia seeds on top.

Nutritional Information & Macros

Dietary Information: Contains gluten, nuts & dairy

Macros per serving

• 283 calories
• 10g fat
• 36g carbs
• 15g protein

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Adam Bornstein

Adam Bornstein is a New York Times bestselling author and the author of You Can’t Screw This Up. He is the founder of Born Fitness, and the co-founder of Arnold’s Pump Club (with Arnold Schwarzenegger) and Pen Name Consulting. An award-winning writer and editor, Bornstein was previously the Chief Nutrition Officer for Ladder, the Fitness and Nutrition editor for Men’s Health, Editorial Director at LIVESTRONG.com, and a columnist for SHAPE, Men’s Fitness, and Muscle & Fitness. He’s also a nutrition and fitness advisor for LeBron James, Cindy Crawford, Lindsey Vonn, and Arnold Schwarzenegger. According to The Huffington Post, Bornstein is “one of the most inspiring sources in all of health and fitness.” His work has been featured in dozens of publications, including The New York Times, Fast Company, ESPN, and GQ, and he’s appeared on Good Morning America, The Today Show, and E! News.

The post Breakfast of Champions: Best Steel Cut Oats Recipe Imaginable appeared first on Born Fitness.

So we decided to add a little variety to your breakfast menu. This quinoa breakfast bowl offers a high-protein, fat loss friendly meal that will satisfy those frustrating moments when you want something different to start your day.

Why it’s a Healthy Recipe

Dubbed a “superfood,” quinoa has been around for centuries providing an excellent source of fiber-rich carbohydrate that’s also high in protein.

Gogi berries are another one of those foods with nutritional qualities that make it a great addition to almost any meal. This fruit, which is also a herb, has been used for thousands of years in Chinese medicine. With its high antioxidant properties, vitamin C and beta-carotene content, it’s the food version of a super-packed multi-vitamin.

Add the almonds and coconut, both great sources of healthy fats that have been shown to help lower your LDL cholesterol, and you have a potent combination of food that tastes great and provides your body with the nutrients it wants and needs.

Ingredients

Serving size: 2 servings Cook time: 20 minutes Difficulty: Easy

• ½ c uncooked quinoa*
• 1/2 c unsweetened almond milk
• 2 tbsp. Gogi berry
• 2 tbsp. unsweetened toasted coconut flakes, more for garnish is desired
• 2 tbsp. toasted almond slivers
• 2 tsp. stevia
• 1 tsp. ground cinnamon
• 1/2 tsp. sea salt
• 1 tsp. of raw honey, optional
• 2 scoops protein powder

*We used a tri-colored quinoa, but any quinoa will be great in this dish.

 Directions

1. In a small pot, add the quinoa, one cup of water and sea salt. Bring to a boil, then cook and reduce to a simmer until cooked, about 15 minutes.
2. Meanwhile, assemble the ingredients. You might want to lightly toast the almond slivers and coconut flakes. It’s not a necessity, but toasting tends to bring out more flavor.
3. Once the quinoa is ready—you’ll know when it doubles in size and there’s no water left—remove from the heat and fluff it up with a fork.
4. Stir in the almond milk, stevia, cinnamon and salt. Then add the protein powder—it’s better to add this once the quinoa has cooled from the almond milk. Stir and fold in the almonds, coconut and Gogi berries.
5. Drizzle with honey and garnish with more coconut flakes and Gogi berries if you want it to look all pretty.

Nutritional Information & Macros

Dietary Information: Gluten-Free, Vegetarian, Low Fat, Kosher, Vegan (if vegan protein powder is used) Macros per serving (1/2 recipe):

• 343 calories
• 9g fat
• 32.4g carbs
• 33g protein

The post Gogi Berry Quinoa Breakfast Bowl appeared first on Born Fitness.