What a great way to add protein to breakfast and use up leftover quinoa! Assemble ingredients in a mason jar and you’ve got a pack-and-go breakfast!  These yummy bowls can be made up to two days in advance.

 

Any old combination of seeds, nuts, fruits, and leftover grains will do, but we used:

Blueberries

Blackberries

Pine nuts

Almonds, slivered

Leftover Quinoa

Greek Yogurt

Honey

Fresh Mint

 

1. Mix to combine a teaspoon of honey, a handful of berries, and a cup of Greek yogurt.

2. Divide honeyed yogurt between two glass jars.

3. Add other ingredients as desired.

 

Cap the jar with the lid and go! You’ll have the energy you need to take you through a hectic morning. Breakfast bowls can be prepared up to two days in advance.