21 Jun Warming Breakfast Bowls for Winter

Looking for something to brighten a cold, dark morning but tired of your standard Oats-So-Easy? These nourishing breakfast bowls are packed full of superfoods, ensuring your brain and body will function at their best all day long. How about a bowl of creamy oatmeal with coconut milk and cinnamon? Or warming quinoa studded with hemp seeds and dark chocolate. This is porridge at its best – nutrient-rich, hearty, and delicious. Tuck in!

1. Toasted Coconut Breakfast Bowl

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Serves 4

INGREDIENTS

• 1 can coconut milk
• ½ cup quinoa
• 1 cup water or coconut water
• 1½ cups organic rolled oats
• 1 tsp ground cinnamon
• Pinch of salt
• ½ cup toasted coconut flakes

To serve

• Ground cinnamon
• Fresh berries

METHOD

1. Bring the coconut milk to a boil in a small saucepan. Add the quinoa and salt and cook for 10 minutes.
2. Add the water, oats, cinnamon, and salt, and cook for a further 5 minutes or until the oats are soft.
3. Divide between four bowls and serve with more milk if desired, toasted coconut, fresh fruit and a dash of cinnamon.

2. Super Green Breakfast Bowl

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Serves 2

INGREDIENTS

• ¼ ripe avocado
• 2 ripe bananas
• 2 handfuls baby spinach
• 1 kiwi, peeled and quartered
• ½ cup almond milk or hemp milk
• 1 Tbsp ground flax seed
• 2 Tbsp almond butter or other nut butter

To serve

• Fresh berries
• Chopped nuts
• Hemp seeds or chia seeds
• Sunflower seeds or pumpkin seeds

METHOD

1. Add all smoothie ingredients to a blender and blend until creamy and smooth.
2. Add more milk if needed.
3. Divide between 2 serving bowls and serve with fresh berries, nuts and seeds.

3. Chocolate Goddess Breakfast Bowl

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Serves 2

INGREDIENTS

• 1 cup quinoa
• 1 cup almond milk, plus more for serving
• 1 cup coconut milk
• Pinch of salt
• 2 Tbsp cacao powder
• 2 Tbsp honey or coconut sugar
• ½ tsp vanilla extract

To serve

• Dark chocolate, roughly chopped
• Fresh berries
• Chopped nuts
• Hemp seeds or chia seeds

METHOD

1. Heat almond and coconut milk in a small saucepan over medium heat. Once hot, add quinoa and a pinch of salt, and stir.
2. Bring to a boil over high heat, then reduce heat to low and cook for 20-25 minutes, uncovered, stirring occasionally.
3. Once the liquid is absorbed and quinoa is tender, remove from heat and add cocoa powder, honey, and vanilla. Stir to combine and add a splash of almond milk if needed.
4. Divide between two bowls, top with dark chocolate, and serve with your choice of toppings.

Recipes adapted from local food-styling whiz Lisa Clark.