Upside Down Pluot Cobbler

Humpday happiness right here ↓

Hot Upside Down Pluot Cobbler fresh out of the oven and topped with a generous scoop of vanilla ice cream.

I mean, who doesn’t need an Upside Down Pluot Cobbler to help get them through the week? I, for one, can tell you that I REALLY wish the fam and I hadn’t scarfed down this entire dessert in one sitting so I could still be enjoying a piece as I write this, but at least I came home to Santa Barbara with two bags full of stone fruits from my in-laws’ garden, so there will be another cobbler in my very near future. I hope the same is true for you!


I was actually inspired to make a cobbler by a peach one my mother-in-law made for us a couple of weeks ago. We walked into the house after a long day of travel and it smelled heavenly in there, and as soon as I took a bite I knew exactly why. It was the perfect mix of soft, crunchy, sweet and doughy and, although this isn’t her recipe here, this Upside Down Pluot Cobbler is equally as delicious, especially with the boatload of fresh pluots they gave me straight from their backyard.

I had never made a cobbler before, but after tasting my MIL’s, I knew I was up for the challenge. I wanted to keep it easy for this first go-around, so I trolled the Internet for a bit of inspiration. I really liked the idea of dumping everything – fruit topping and biscuit topping – into a baking dish at once and baking it altogether. Of course, I also had to make it photogenic, and I’d say this upside-down technique – with the pluots peeking through the center of the batter – did the trick!

A sweet, fruity filling peaks through the center of this Upside Down Pluot Cobbler.

My main inspiration for the biscuit-like batter came from this Paula Deen recipe for Peach Cobbler. But of course I couldn’t make it #basic and had to sprinkle drops of marzipan throughout. That extra kick of almond flavor compliments the pluots perfectly and is a welcome surprise when you bite into the finished product.

For the pluot filling, I simmered the fresh fruit over the stove with some sugar and water, plus a good dose of cornstarch to make the filling extra-syrupy and thick, perfect for oozing throughout the batter as the cobbler cooks.

For baking, first spread the biscuit batter throughout the pan (don’t forget the marzipan!), then carefully dump in the simmered pluots. The fruit may seem completely covered at first but have no fear, as your Upside Down Pluot Cobbler bakes, the pluots will peak through, just enough to give you a good little tease of the delicious tastes to come.

This one-dish Upside Down Pluot Cobbler is the perfect end-of-summer treat!

Of course, no cobbler of any kind, and especially no Upside Down Pluot Cobbler, should be served without some high-quality fresh vanilla ice cream, so be sure you have some on-hand before you embark on your little baking journey.

And don’t be shy to swap in other stone fruits for the pluots – nectarines, peaches and the like will all still pair beautifully with the marzipan, depending on what you happen to have on hand in your kitchen right now.

A serving of this Upside Down Pluot Cobbler will turn any week around!

With less than an hour of baking time and a list of ingredients you can easily find at any grocery store, there’s no reason why you shouldn’t be whipping up an Upside Down Pluot Cobbler this very evening. Not only is it mind-blowingly delicious but, with many schools starting up again next week, it’s the perfect treat to cap off a summer well-spent. Here’s to an ultimate end-of-summer treat!

Hot Upside Down Pluot Cobbler fresh out of the oven and topped with a generous scoop of vanilla ice cream.
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Upside Down Pluot Cobbler
Prep Time
20 mins
Cook Time
55 mins
Total Time
1 hrs 15 mins
 

This summer stone fruit cobbler has a wonderfully sweet and crunchy dough and a thick, oozy filling of perfectly ripe pluots. 

Course: Dessert
Author: CaliGirl Cooking
Ingredients
For the pluot filling:
  • 1 1/2 pounds pluots (about 6-8), pitted and sliced
  • 1 cup sugar
  • 1/2 cup water
  • 3 tablespoons cornstarch
For the biscuit batter:
  • 1 1/2 cups self-rising flour
  • 1/2 cup almond meal
  • 1 cup sugar
  • 1 1/4 cups milk
  • 1/4 cup butter, melted plus 1 tablespoon for greasing baking dish
  • 3 ounces marzipan
  • Vanilla ice cream, to serve
Instructions
  1. Preheat the oven to 350 degrees Fahrenheit. Grease a 12- by 8-inch baking dish with 1 tablespoon melted butter and set aside.

  2. First, make the pluot filling. Combine pluots, sugar and water in a medium saucepan over medium heat. Bring to a simmer and stir until pluots break down and begin to form a syrupy mixture, about 5 minutes. Turn off heat and stir in cornstarch, breaking up any large clumps. Set aside while you make the batter.

  3. In a medium mixing bowl, whisk together the self-rising flour, almond meal, sugar, milk and ¼ cup melted butter.

  4. Pour the batter into your prepared baking dish. Break marzipan into small balls and sprinkle over the top of the batter. 

  5. Next, pour in the pluot filling so that it fairly evenly spreads throughout the batter, but is a bit more condensed in the center. Bake in 350 degree oven for 45-55 minutes, or until the top of the cobbler is a beautiful golden brown. 

  6. Cool just slightly before serving with vanilla ice cream. 

Upside Down Pluot Cobbler | CaliGirlCooking.com

Bacon and Goat Brie Pizza with Vanilla Passion Fruit Jam

Boy, have I got a treat for you today!

This Bacon and Goat Brie Pizza with Vanilla Passion Fruit Jam is delicious fresh out of the oven and topped with fresh arugula.

The name of this pizza may be a mouthful, but trust me when I say you’ll be wanting to stuff your mouth full with as much of it as possible as soon as you taste that first bite. Bacon and Goat Brie Pizza with Vanilla Passion Fruit Jam, your day has come.


Okay, I know I haven’t entertained you with my travel post all about our second honeymoon/babymoon to Kauai yet, but I promise it’s coming! And this recipe can be seen as a little sneak peak of what’s in store, because I actually got the idea from one of the restaurants we visited in a little town called Kapaa.

We stopped into The Local one afternoon after a hike to some waterfalls and some glorious beach time, ready for a refreshing drink and light snack. We had scoped out the menu online, and the place had come highly recommended to us by a few of our friends, so we definitely wanted to check it out. Among other things, “The Local Pizza” had caught my eye – I mean, this gal can’t really pass up a pizza that features brie, bacon, arugula and JAM – and I was instantly curious.

Unfortunately, since we were there around 3:00pm, we were too late for lunch and a little too early for dinner, so we only had a limited Happy Hour menu available to us to order, which meant no pizza 🙁 That’s okay, though, we made up for it with a huge basket of French fries and tasty deviled eggs with crispy chicken skin on top. Nevertheless, I snapped a photo of the pizza’s description on the menu and decided I’d just have to make my own version to try it out!

No one will be able to resist this Bacon and Goat Brie Pizza with Vanilla Passion Fruit Jam!

Man, I love it when I’m not disappointed.

The original recipe for The Local Pizza included local papaya vanilla jam, brie, bacon, arugula and the option of adding sliced jalapeños on top. I knew it would be a little tricky for me to find papaya vanilla jam at home, so I raided the pantry to see what sort of tropical fruit jam we had and came across passion fruit (or lilikoi) that we had found at our local Asian market. Another flavor that is a little more easy to come by here in the states is guava jam, which would also be a fantastic option. The issue of adding in some vanilla flavor was easily solved by stirring some vanilla bean seeds into the jam when I was ready to spread it on the pizza.

The only other changes I made to the original toppings were (a) omitting the jalapeños (I’m not a huge fan unless they’re involved in some sort of Mexican food) and (b) using goat milk brie instead of the more typical cow milk brie.

Bacon and Goat Brie Pizza with Vanilla Passion Fruit Jam straight out of the oven, before adding the fresh arugula topping.

As I do with just about all my pizzas these days, I turned to Jim Lahey’s internet-famous pizza dough recipe for my base to this tasty treat. Even though it requires an overnight rise, it is soooo easy and takes less than 10 minutes to prep. You could also use some store-bought pizza dough if you’re feeling lazy (my fave is Trader Joe’s brand) but trust me when I say Jim Lahey’s dough is totally worth the slightly more trouble (if you call mixing a quick dough together harder than getting in your car and driving down to your local supermarket, looking for parking, standing in line, etc.) Bacon and Goat Brie Pizza with Vanilla Passion Fruit Jam is just a leeeetle special, so I think it’s fair to say it deserves a special crust.

Jim Lahey’s recipe asks you to break the dough up into four pieces for four smaller pizzas, but I used the entire recipe to make one big pie. This made the crust slightly thicker, so if you’re more a fan of the thin-crust stuff, you may want to break it down to two (or even the four suggested) pies.

Because there are so many delicate flavors on this pizza, I of course omitted any sort of tomato or white sauce and stuck to a simple coating of olive oil and fresh garlic before loading on the vanilla-scented jam, bacon and goat brie. After a quick 15-minute turn in the oven, your Bacon and Goat Brie Pizza with Vanilla Passion Fruit Jam is ready for its “crowning moment”: a hefty sprinkling of fresh arugula, dash of olive oil and sprinkle of sea salt!

A delicious slice of Bacon and Goat Brie Pizza with Vanilla Passion Fruit Jam.

After taking your first bite, you’ll definitely notice the flavor explosion – sweetness from the jam, saltiness from the bacon, an earthy creaminess from the goat brie and a fresh bite from the arugula. So many wonderful things going on! You may also just feel like this Bacon and Goat Brie Pizza with Vanilla Passion Fruit Jam is transporting you to a tropical island somewhere, which isn’t a bad way to spend a Monday, am I right??

This Bacon and Goat Brie Pizza with Vanilla Passion Fruit Jam is the perfect lunch or dinner for any day of the week!

This post contains affiliate links. As always, all thoughts and opinions are my own. Thank you for continuing to support the brands that make CaliGirl Cooking possible!

This Bacon and Goat Brie Pizza with Vanilla Passion Fruit Jam is delicious fresh out of the oven and topped with fresh arugula.
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Bacon and Goat Brie Pizza with Vanilla Passion Fruit Jam
Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
 

This pizza is a flavor explosion - sweetness from the jam, saltiness from the bacon, earthiness from the goat cheese and the fresh tang of arugula!

Course: Main Course
Author: CaliGirl Cooking
Ingredients
  • 1 batch Jim Lahey's pizza dough, already risen overnight (Link in notes)
  • 2 tablespoons olive oil, plus more for topping
  • 3 cloves garlic, peeled and minced
  • 1/3 cup passion fruit (lilikoi) jam
  • Seeds of 1/2 a vanilla bean
  • 5 ounces goat brie, thinly sliced into squares
  • 5 pieces cooked bacon, chopped
  • 2-3 cups arugula, for topping
  • Sea salt, for topping
Instructions
  1. Preheat the oven to 475 degrees Fahrenheit.

  2. In a large, greased pizza pan, roll out the pizza dough to the desired thickness and shape. Spread on the olive oil using a pastry brush or paper towel, then sprinkle on the minced garlic.

  3. In a small bowl, combine the jam and vanilla bean seeds. Spread the jam mixture evenly onto the pizza crust over the olive oil and garlic.

  4. Sprinkle the goat brie and bacon pieces over the jam, then place pizza in the 475 degree oven for 10-15 minutes, depending on the thickness of your crust. Remove when crust is slightly golden and feels firm to the touch.

  5. Sprinkle arugula over the cooling pizza, then drizzle with olive oil and sprinkle on some sea salt. Serve immediately.

Bacon and Goat Brie Pizza with Vanilla Passion Fruit Jam | CaliGirlCooking.com

Tropical Tea Zinger

Time for another round of tea drinks!

Tropical Tea Zinger | CaliGirlCooking.com

I don’t know why (maybe because they’re not that widespread yet?) but I love a good tea cocktail. Whether served cold or hot, I think they’re a fun, semi-healthy way to kick back and relax while enjoying a good drink. This Tropical Tea Zinger is perfect for summer, served cold over ice with the refreshing addition of spicy ginger beer and fresh orange juice.


I first ventured into the world of tea cocktails with this Pineapple Green Tea Martini, which I must say would also be a fantastic one to whip up this time of year when the weather is warm and tropical flavors sound like the best thing ever (and if you can actually drink booze right now!)

Then, during some of the colder months, I ventured into the boozy hot tea category with this Warming Ginger Tea Whiskey Cocktail and this Elder-Berry Tea Cocktail. I love both of these on cool fall or winter afternoons and evenings, which I might mention are just around the corner! [Side note: Has anyone else been seeing pumpkin slowly creeping back onto the scene already? On one hand it feels so soon to me but on the other I can’t wait for everything pumpkin season to arrive!]

This Tropical Tea Zinger is a perfect balance between the cold boozy tea martini and the hot toddy types that we need to shelve for another month or two. It’s cool and refreshing, yet does not contain any of the hard stuff. That being said, I certainly wouldn’t object if you wanted to perk it up a bit with some whiskey 😉

This Tropical Tea Zinger is a refreshing summer mocktail with plenty of spice!

My mom always has some homemade iced tea sitting in her refrigerator whenever I visit, and this time I was excited to find some decaf Lipton Tropical Iced Tea waiting in a huge pitcher. It’s been so refreshing to sip on during this warm weather, I immediately knew I wanted to use it to make this week’s mocktail!

While I love unsweetened iced tea, in order to make it mocktail-worthy I felt like it needed a little sweetness and spice. I turned to my good ol’ non-alcoholic friend, ginger beer, for some unexpected fizz and that gingery tang, and then added some fresh orange juice to sweeten the deal and give the tea a whole other dimension. Let’s just say I immediately fell in love, and I’m pretty sure you would, too.

A tall, refreshing glass of this Tropical Tea Zinger is just what you need on a warm summer's day!

Plus, it’s Friday, which means a Tropical Tea Zinger – whether you booze it up or not – is the perfect way to reward yourself after a long week and kick off a relaxing weekend. I know I’ll be kicking up my feet with a few of these at the ‘rents’ house. What exciting things will you be bringing these Zingers too this weekend??

This post contains affiliate links. As always, all thoughts and opinions are my own. Thank you for continuing to support the brands that make CaliGirl Cooking possible!

Tropical Tea Zinger | CaliGirlCooking.com
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Tropical Tea Zinger
Prep Time
5 mins
 

A refreshing iced tea-based mocktail full of tropical flavor and plenty of zing from spicy ginger beer and fresh-squeezed orange juice.

Course: Drinks
Servings: 1 drink
Author: CaliGirl Cooking
Ingredients
  • 3 ounces Lipton Tropical Iced Tea, brewed and brought to room temperature (or chilled)
  • 2 ounces ginger beer
  • 1 ounce fresh-squeezed orange juice
  • Citrus leaves and an orange wedge, for garnish (optional)
Instructions
  1. Pour all ingredients into a tall glass filled with ice. Stir gently to combine.

  2. Garnish with citrus leaves and an orange wedge, if desired.

Tropical Tea Zinger | CaliGirlCooking.com

Bruschetta Bar

Who’s ready for a party??

A Bruschetta Bar is perfect for entertaining guests, with tons of options for toppings like Classic Tomato Bruschetta with Mozzarella, Mushroom Bruschetta and Roasted Eggplant White Bean Spread!

Because today I’m bringing you a fun, inventive way to serve up some light snacks to your next party guests – a homemade Bruschetta Bar!


In all honesty, today’s post should only be considered the tip of the iceberg, because the possibilities are endless. I’ll get you started with some of what I consider the “must-have” basics for any Bruschetta Bar, and then leave it up to you to get creative from there and come up with some of your own toppings. You could even add these Butternut Squash Crostini with Crispy Prosciutto and Sage or these Goat Cheese, Apricot and Pistachio Crostini with Honey to the spread if you really want to wow everyone. There are endless possibilities!

As I mentioned in Monday’s post, I came up to the Bay Area last week for a friend’s baby shower. She’s due just a few weeks before me (another girl!) and I am so excited to be going on this journey with her. It has been great to have someone to talk to and compare stories with as we both experience pregnancy for the first time. It is a pretty big life change, after all!

So when my friend asked if I’d be willing to help with some food for her shower, of course I jumped at the chance. She’s been having a little rougher time with morning sickness than I have, so I was sure to ask her what types of food were sounding best to her before planning the menu. I would hate to show up to her shower with a bunch of food that made her feel sick!

A Bruschetta Bar would not be complete without both a sweet and savory option: Classic Tomato Bruschetta with Mozzarella and Honeyed Ricotta Goat Cheese Spread with Fresh Nectarines!

After a little discussion back and forth, we decided on a Bruschetta Bar. We thought it would be the perfect “light snack” to have available for a mid-afternoon shower, would hold up well in the heat (this was an outdoor shower in the month of August, after all) and actually sounded appetizing to her.

So how do we create a Bruschetta Bar?? Well, my friends, it is incredibly easy (like, you’re going to smack yourself in the forehead after reading this if you have never thought of serving a Bruschetta Bar at a get-together before.) You simply put out a bunch of different topping options (or, better yet, have your friends each bring a topping, potluck style), toast up a big batch of crostini and set it all out for your guests to go to town. That’s it, no last-minute frantic rush in the kitchen or need to dish out plates for your guests. My favorite kind of entertaining!

A Bruschetta Bar is an easy entertaining idea that will keep all guests happy, especially with a Classic Tomato Bruschetta with Mozzarella and Roasted Eggplant White Bean Spread!

As you can see by now (and as I mentioned before), there is really a myriad of directions you could go for your Bruschetta Bar. Here are the basics I settled on for my friend’s shower:

Classic Tomato Bruschetta with Mozzarella
Mushroom Bruschetta
Roasted Eggplant White Bean Spread
Honeyed Ricotta Goat Cheese Spread with Fresh Nectarines

Each topping is incredibly easy to make, with minimal ingredients and not a lot of cooking required. At first glance it may seem intimidating, but I promise you it’s a breeze to throw together. You can also prep a lot of the toppings ahead of time, which means less pressure on you to be in the kitchen and more time to sit and enjoy the company of your guests.

A Roasted Eggplant and White Bean Spread stars in this super-easy Bruschetta Bar.

Read on for the topping recipes, toast up some crostini and be sure to tell me about some of your other favorite variations in the comments below!

Classic Tomato Bruschetta with Mozzarella | CaliGirlCooking.com
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Classic Tomato Bruschetta with Mozzarella
Prep Time
10 mins
 

Fresh tomatoes, garlic and basil come together to form the perfect topping for golden crostini when paired with creamy mozzarella.

Course: Appetizer
Author: CaliGirl Cooking
Ingredients
  • 4 large tomatoes, chopped
  • 2 large garlic cloves, peeled and minced
  • 1 1/2 cups fresh basil, chopped
  • 1/4 cup olive oil
  • Salt and pepper to taste
  • Fresh mozzarella cheese, cut into slices the size of your crostini
Instructions
  1. Add all ingredients to a large mixing bowl and stir to combine. For best results, refrigerate for at least an hour before serving. Serve in a bowl with a platter of mozzarella alongside.

 

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Mushroom Bruschetta
Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
 

Finely chopped mushrooms sauteed in olive oil with a touch of fresh tarragon make the perfect addition to a fun Bruschetta Bar.

Course: Appetizer
Servings: 4 servings
Author: CaliGirl Cooking
Ingredients
  • 2 tablespoons olive oil
  • 12 ounces mushrooms, cleaned and chopped
  • 1 tablespoon chopped fresh tarragon
  • 2 large garlic cloves, peeled and minced
  • Squeeze of fresh lemon juice
  • Salt and pepper to taste
Instructions
  1. Add oil to a saute pan over medium heat. Once oil is warm, add mushrooms, stirring over medium heat until they begin to sweat. Add tarragon and garlic and continue stirring until mushrooms are cooked through. Squeeze in lemon juice and add salt and pepper to taste. Serve warm or at room temperature.

 

Roasted Eggplant White Bean Spread | CaliGirlCooking.com
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Roasted Eggplant White Bean Spread
Prep Time
15 mins
Cook Time
20 mins
Total Time
35 mins
 

Roasted eggplant and white beans come together to form a smooth, silky spread that is perfect to spread on toasted crostini.

Author: CaliGirl Cooking
Ingredients
  • 1 medium eggplant, peeled and diced
  • 5 cloves peeled garlic
  • 2 tablespoons olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 15-ounce can cannellini beans, drained and rinsed
  • 1/4 cup plus 1 tablespoon olive oil
  • 1 tablespoon lemon juice
  • Salt and pepper to taste
Instructions
  1. Preheat oven to 400 degrees Fahrenheit. In a medium mixing bowl, toss together the eggplant, garlic, olive oil, ½ teaspoon salt and ¼ teaspoon pepper. Spread mixture out on a parchment-lined baking sheet and roast at 400 degrees for 20 minutes. Remove from oven and let cool slightly.

  2. Add roasted eggplant and garlic, cannellini beans, olive oil and lemon juice to the bowl of a food processor and process until a smooth puree forms. Add salt and pepper to taste, pureeing between each addition to incorporate. 

  3. For best results, refrigerate for at least an hour before serving.

 

Honeyed Ricotta Goat Cheese Spread with Fresh Nectarines | CaliGirlCooking.com
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Honeyed Ricotta Goat Cheese Spread with Fresh Nectarines
Prep Time
10 mins
 

This sweet, tangy and creamy spread is delicious when paired with fresh nectarines and used to top crunchy crostini.

Course: Appetizer
Author: CaliGirl Cooking
Ingredients
  • 15 ounces ricotta cheese
  • 4 ounces creamy goat cheese, at room temperature
  • 4 ounces cream cheese, at room temperature
  • 1/4 cup plus 1 tablespoon honey
  • 6 fresh nectarines, thinly sliced
Instructions
  1. Stir together ricotta, goat cheese, cream cheese and honey in a medium mixing bowl. Refrigerate for at least an hour before serving. Serve in a bowl alongside a platter of the freshly sliced nectarines.

PB&J Quinoa Bowl

The best Monday breakfast you could ever hope for.

This PB&J Quinoa Bowl is the perfect healthy breakfast to get your week started on the right foot.

That’s right. This PB&J Quinoa Bowl will change the way you view beginning-of-the-week breakfasts forever, and I don’t think you’ll be one bit mad about it.


I don’t know about you, but the weekends always feel like a crazy whirlwind of fun for me, and it’s always just a little bit tough to go to bed on Sunday night knowing I have to wake up and face the “real world” the next day. Yes, I work from home and yes, many feel that’s quite the luxury, but I promise it’s still not easy. If anything, I feel more accountable for being productive, especially after an event-filled weekend like the one I just had.

I’ve been up north at the parents’ house since last Wednesday and I’ll actually be working from up here for the next week due to a heavy influx of close friend and family obligations. I helped cater one of my good friends’ baby showers this past Saturday and next weekend we have a family birthday party, so I just decided to forego 8 extra hours in the car (no bueno for a pregnant mamma!) and stay up here for the week.

The downside of that is, now I’m here surrounded by family, and they all have fun, exciting things that they want to do, yet I still need to be sure I find the time to actually WORK and get done what I need to get done since I’m still held accountable for doing my job, even when I’m not physically at my “home base.” Does anyone else struggle with this? Please tell me you do and give me pointers!

But enough about my time management/life balancing skills, let’s talk about what we REALLY need to get out on the table today (both literally and figuratively) – these PB&J Quinoa Bowls!

Two PB&J Quinoa Bowls ready to be enjoyed on any weekday or weekend morning!

Real life talk: this is another recipe where I have to give all creative credit to a favorite eating establishment of mine. When I first moved to Santa Barbara, one of the things I remember being most excited about was the fact that they had an entire eatery based around the concept of one of my favorite breakfasts – the acai bowl! Yes, I get excited about these things because, hey, I am a food blogger. And there most definitely were no such places in Napa, where I lived previously.

Let me tell you a little bit about Backyard Bowls and why it is so amazing. Well, they literally have any sort of acai bowl you can imagine – green bowls, power bowls, tropical bowls – you name it! Then on top of that they have a whole list of smoothies, PLUS a line of non-acai bowls that are also healthy and taste absolutely amazing. This is the section of the menu where the PB&J Quinoa Bowl resides.

A big PB&J Quinoa Bowl is the perfect healthy, filling breakfast to get your week started on the right foot.

When I was still working in a “real office” full time, a PB&J Quinoa Bowl from Backyard Bowls was one of my favorite breakfasts to pick up on my way to work and eat at my desk, especially if I had a long day ahead of me where I didn’t know what time I’d be able to get to any sort of lunch.

It’s chock full of protein, yet still tastes indulgent at the same time. And the quinoa, oh the quinoa. If you have never ventured into the world of quinoa served oatmeal-style for breakfast, I highly recommend you do so soon (you can try this Banana Peach Breakfast Quinoa with Cinnamon Sugar Pecans while you’re at it.) It is so tasty, super healthy, and full of protein. And yes, quinoa tastes just as good with sweet breakfast-y ingredients as it does with savory dinner-y ingredients.

So here’s the PB&J Quinoa Bowl scoop: First off, you literally cook it just as you would oatmeal. And instead of cooking it using water as the liquid, you’ll use good ol’ cashew milk. In fact, you could really use any sort of regular OR nut milk, I just used cashew because I was trying to really capture Backyard Bowls’ take on the whole thing and that’s what they use. But it’s totally up to you!

Overhead shot of the super-creamy and delicious PB&J Quinoa Bowl. The perfect healthy breakfast!

Once the quinoa is cooked (but while it’s still warm) you’ll stir in a little additional cashew (or other) milk along with your favorite peanut butter to make it extra creamy.

That’s it as far as cooking goes! The next bit, the toppings, is what really takes your PB&J Quinoa Bowl over the edge. First off, your favorite jelly is KEY. I’m quite the traditionalist and prefer to stick to strawberry jam, but feel free to use your own creative license here and use whatever your little heart desires.

Next, you’ll want to add some texture with nicely toasted slivered almonds. They add the perfect crunch to an otherwise texturally one-dimensional bowl. And are such a fun contrast to the peanut butter!

Finally, slice up some fresh banana and fan that out over top. Because what’s a breakfast bowl without a sliced banana topping?

Long story short, this PB&J Quinoa Bowl is a super easy and insanely delicious recipe that needs to make an appearance in your kitchen ASAP. It’s the perfect breakfast to really turn a week around and I guarantee you won’t be mad about it once your piping hot bowl is sitting in front of you on a Monday morning before heading to work.

PB&J Quinoa Bowl topped with strawberry jam, slivered almonds and fresh bananas. The perfect healthy breakfast!

Grab the recipe below and here’s to another productive week ahead! Xo

This PB&J Quinoa Bowl is the perfect healthy breakfast to get your week started on the right foot.
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PB&J Quinoa Bowl
Prep Time
15 mins
Cook Time
9 mins
Total Time
24 mins
 

Protein-packed quinoa gets a morning makeover when cooked with your favorite nut milk and swirled with peanut butter and jam, plus even more delicious toppings!

Course: Breakfast
Author: CaliGirl Cooking
Ingredients
  • 1 1/2 cups rinsed tricolor quinoa
  • 3 cups unsweetened cashew milk, divided
  • 1 tablespoon honey
  • 1/2 teaspoon salt
  • 1/4 cup peanut butter, plus more for topping (if desired)
  • 2-4 tablespoons strawberry jelly
  • 1/2 cup slivered almonds, toasted
  • 2 bananas, sliced
Instructions
  1. Bring quinoa, 2 ½ cups of the cashew milk and honey to a boil in a medium saucepan, stirring occasionally. 

  2. Turn down the heat to a low simmer, cover and cook for 10 more minutes. 

  3. Turn off the heat and stir in additional ½ cup of cashew milk, salt and peanut butter. 

  4. Scoop quinoa into 2-4 bowls and top with strawberry jelly, almonds, banana and more peanut butter, if desired.

PB&J Quinoa Bowl | CaliGirlCooking.com