In this series, we're showing off some of the coolest recipes, tips and tricks we've learned from chefs in the all-new Food Network Kitchen app.

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I’m not one of those people who can skip breakfast; if I don’t have something filling in the morning, I will snack constantly until it’s exactly 12:00 p.m. and I can finally eat lunch. Most days I have a big bowl of cold cereal with berries or a banana, though sometimes it’s a smoothie or a few slices of toast with almond butter. But after watching Katie Lee's recent live class on the Food Network Kitchen app, I’m definitely adding her Berry Banana Grain Bowl into the rotation. This quick-fix dish has all the makings of a satisfying breakfast, so it's right up my alley.

Katie’s recipe proves that quinoa for breakfast is a great idea because of all the reasons you love it for lunch or dinner. It’s a superfood that’s packed with protein and fiber, so it’s really filling. (No more pretzels at 10 a.m. for me!) And it has a pretty neutral, slightly nutty taste, so it pairs well with both sweet and savory flavors. In her live class, Katie starts with warm quinoa and then tops it with freshly blended berry milk (just milk + berries!) and plenty of fresh fruit and nuts. She compares it to a smoothie bowl but with more heft. Plus, the fact that it’s served warm is such a bonus on these chilly days. There’s nothing better than filling up with a comforting meal before facing the cold November air.

You can watch Katie make this recipe from start to finish in her class on Food Network Kitchen. She gives tons of tips for making the berry milk, plus a lesson in stocking your kitchen with essentials for morning meals.

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