Your kids are going to love this dessert-for-breakfast idea. Berry Cobbler for breakfast?!? Oh yes, when it includes tons of everyday superfoods like quinoa, blueberries, coconut oil, walnuts, and greek yogurt!
How often are your kids allowed (and even encouraged!!) to eat dessert for breakfast? Well, this is one hearty and satisfying breakfast that will start their day off right.
Nothing leaves my kid hungrier than traditional before-school-hurry-out-the-door breakfasts like toast, cereal, waffles, and bagels. So we try to boost that first meal of the day with protein and healthy fats to satisfy her and keep her full longer. And as she’s leaving for KINDERGARTEN in just two short weeks (EEEEK!!!) this meal will matter even more. And so will her lunch, but that’s a whole different story. This breakfast berry cobbler is perfect because of all the superfoods packed into one little bowl.
- Quinoa – This tiny seed contains all nine essential amino acids and is one of the most protein-rich foods you can eat. Quinoa is a seed, not a grain, and is entirely gluten-free. It’s also full of iron, manganese, lysine, and riboflavin (B12), which help with blood sugar control, weight management, brain function, and more.
- Blueberries – Blueberries are bursting at the seams with antioxidants (more than any other fruit), vitamin C, and fiber. They help protect vision, increase brain function, reduce belly fat, and even boost heart health. When they’re not in season, frozen is a perfect substitution!
- Coconut Oil – Now deemed a healthy saturated fat containing medium-chain fatty acids, it actually reduces hunger and promotes higher fat burn—a one-two punch for weight management.
- Walnuts – There’s almost too much to write about this amazing nut! Full of antioxidants, omega-3 fatty acids, B vitamins, protein, folate, and more, walnuts help prevent heart disease, assist in weight management, help lower diabetes risk, improve brain function, aid in a good night’s sleep, make your skin glow, strengthen your hair, and even help reduce stress.
- Greek Yogurt – Full of calcium, B vitamins, potassium, probiotics (good for digestion), and zinc, the Greek variety ups the ante over regular yogurt by delivering almost twice the protein content, helping you feel full longer.
A couple of notes:
- Feel free to use whatever combination of berries you like. I used 2 cups frozen wild organic blueberries and 1 cup fresh diced strawberries. But you could sub in blackberries or raspberries.
- I made it gluten-free with rolled oats, quinoa, and quinoa flour. But you are welcome to sub in regular whole wheat flour if gluten doesn’t bother you.
- Instead of a dollop of ice cream, it’s topped with a dollop of plain Greek yogurt and a drizzle of honey. Another protein boost, yes!! If you prefer to keep it dairy-free, just leave off the yogurt or sub in Silk’s vanilla dairy-free yogurt alternative.
- Are your kiddos back to school already?
- What are your go-to breakfasts for busy weekdays?
Kelly is the author, recipe creator, and food photographer behind the blog Nosh and Nourish. She incorporates nourishing superfoods into every meal for her husband, adorable toddler, and herself (think quinoa, Greek yogurt, chickpeas, kale, blueberries, etc..) and manages to keep everything tasting absolutely delicious! She is also the author of the cookbook Superfoods at Every Meal, on shelves now. When not creating new recipes or taking pictures of them, she can be found exploring the Rocky mountains, gardening, hiking, or fly-fishing.
Breakfast Berry Cobbler with Quinoa
- 1 cup oats, dry
- 1/2 cup Quinoa, cooked
- 1/2 cup quinoa flour
- 1/2 cup walnuts, chopped
- 1/2 cup coconut oil
- 1/4 cup flaxseed, ground
- 1 teaspoon vanilla extract
- 1/4 cup maple syrup, pure
- 1/4 cup almond milk, unsweetened
- 1/4 teaspoon cinnamon
- 2 cup blackberries, frozen
- 1 cup strawberries, frozen, unsweetened
- 1 cup Greek yogurt, plain
- Cook quinoa according to package directions. You will need 1/2 cup cooked.
- Preheat oven to 375 degrees.
- Combine all ingredients, except the berries, in a large mixing bowl.
- Pour the berries into a 9 x 9 baking dish, then spread the quinoa/oat mixture over the top evenly.
- Bake for 35 – 40 minutes or until lightly browned/crispy on the top.
- (optional) Serve with a dollop of Greek yogurt and a drizzle of honey.