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

Serves 4

INGREDIENTS

To serve

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

Serves 2

INGREDIENTS

To serve

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

Serves 2

INGREDIENTS

To serve

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.

1 Comment
  • Joanne Gibson
    Posted at 11:47h, 23 May Reply

    Add 2 tablespoons coconut oil to your breakfast bowl of porridge too and get added benefits from the oil. It doesn’t affect the flavour but does carry all the benefits of coconut oil. I usually add my cinnamon raw to my cooked oatmeal in the morning rather than cooking it – but then I LOVE cinnamon!

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