I won’t lie, a breakfast this good is going to require a little effort. But before you get instantly deterred from making this bright little beauty … the good news is every bit of it can be made in advance and used in an absolute ton of recipes.
Not only can the final result be hastily thrown together before taking the kids to school or rushing off to work, this breakfast has a ton of health benefits and is guaranteed to keep you feeling full for hours.
The awesome thing about breakfast bowls is that they can be added to and adapted as you wish. Depending on the fruit you love and what you have in the kitchen cupboards. Feel free to play, experiment and alter this recipe. And let me know how yours turns out.
I do love porridge but for me it has to have plenty of flavours in it. There’s nothing worse than grey, bland oats. I’ve made this one with cinnamon, a little maple syrup, chunks of fresh pineapple and a handful of nuts and raisins. Warm everything through in a pan of coconut milk and leave overnight.
Turmeric and Ginger Chia Pudding
Turmeric and ginger have so many incredible health benefits, if these delicious spices are not yet in your life … they should be. I find turmeric powder a little bitter, the root tastes much nicer. Available very cheaply from Asian supermarkets, its really worth stocking up. Sliced and soaked in hot water to make fresh turmeric tea, or juiced to add a ton of health benefits to freshly pressed juices – it’s amazing stuff.
To make this pudding I simply juice a large chunk of ginger with a palmful of turmeric root and a couple of pears into a jug. I add an equal quantity of almond or coconut milk and a little manuka honey or maple syrup to sweeten. It’s always worth adding a twist of black pepper. The piperine in pepper helps the body to absorb the turmeric. Then I stir in my chia seeds. The quantity will vary depending how much liquid you have. 3 tablespoons of chia to 1 cup of liquid – that’s the formula you need to remember! Chia pudding can be made in advance and kept in the fridge for up to 5 days.
Made dairy free using coconut milk and cashew nuts, this mousse looks as delicious as it tastes. The ratio for cashew cream is 100g of soaked cashews to 200ml of coconut milk, then I add a tablespoon of melted coconut oil, a little maple syrup to sweeten and of course around 100g of berries for this blueberry version.
Soak the cashews in water for an hour to plump and soften them. Blitz them with the coconut milk, coconut oil, maple syrup and blueberries. Place in the fridge so that it sets. It will keep for at least 5 days.