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
- 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
- Ground cinnamon
- Fresh berries
- Bring the coconut milk to a boil in a small saucepan. Add the quinoa and salt and cook for 10 minutes.
- Add the water, oats, cinnamon, and salt, and cook for a further 5 minutes or until the oats are soft.
- 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
- 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
- Add all smoothie ingredients to a blender and blend until creamy and smooth.
- Add more milk if needed.
- Divide between 2 serving bowls and serve with fresh berries, nuts and seeds.
3. Chocolate Goddess Breakfast Bowl
- 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
- Heat almond and coconut milk in a small saucepan over medium heat. Once hot, add quinoa and a pinch of salt, and stir.
- Bring to a boil over high heat, then reduce heat to low and cook for 20-25 minutes, uncovered, stirring occasionally.
- 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.
- Divide between two bowls, top with dark chocolate, and serve with your choice of toppings.
Recipes adapted from local food-styling whiz Lisa Clark.