Kick-start those chilly mornings with help from these delicious winter breakfast recipes
Smoothie Bowls With Berry Nibs
SERVES 2
INGREDIENTS
For The Berry Nibs
1 cup desiccated coconut
½ cup coconut sugar
½ cup walnuts, roughly chopped
½ cup frozen mixed berries
For The Smoothie Bowls
1 avocado, frozen
1 ½ cups milk of choice
Honey, to taste
2 bananas, frozen
2 tbsp cacao powder
2 tbsp maca powder
To serve
1 avocado, halved and sliced
1 banana, sliced
Mint leaves
Coconut shavings, to scatter
METHOD
For The Berry Nibs
1. Preheat oven to 180°C.
2. Mix together all ingredients, except berries. Spread out on a baking tray and bake for 10–12 minutes, until golden and crisp.
3. Mix in the berries. Place in the freezer until ready to serve.
For The Smoothie Bowls
1. Blend the avocado and ½ cup of milk together in a food processor. Sweeten with honey and set aside.
2. Blend the bananas and the remaining cup of milk. Sweeten with honey.
3. Divide the banana mixture between two bowls. Whisk cacao powder into one bowl and maca into the other.
4. Divide the avocado, cacao and maca mixtures between two bowls. In each bowl, swirl the three colours together.
5. Top the smoothie bowls with the berry nibs, sliced avo and banana, a few mint leaves, coconut shavings and fresh fruit of your choice.
Strawberry & Banana Chia Seed Pudding
SERVES 4
INGREDIENTS
1 cup milk
1 ¼ cups plain yoghurt
2 tbsp honey
1 tsp vanilla essence
¼ cup chia seeds
1 cup strawberries, chopped
1 banana, chopped
To serve
4 strawberries, quartered
¼ cup almonds, chopped
METHOD
1. In a large bowl, mix together the milk, yoghurt, honey and vanilla until well combined, then whisk in the chia seeds.
2. Cover the bowl and chill in the refrigerator overnight.
3. In the morning, remove from the fridge and stir well.
4. Place the strawberries and banana in a food processor and blend until smooth, then mix into the chia yoghurt.
5. To serve, spoon the yoghurt into bowls and top with quartered strawberries, chopped almonds, or a sprinkle of muesli.
Gingerbread & Peach Overnight Oats
SERVES 4
INGREDIENTS
For The Overnight Oats
2 cups large oat flakes
2 cups milk
¼ cup honey, or to taste
2 tsp cinnamon
½ tsp nutmeg
2 fresh peaches, thinly sliced
For The Oat Crumble
1 cup flour
¼ cup icing sugar
½ tsp cinnamon
½ tsp ginger
¼ tsp cloves
¼ tsp salt
100 g cold butter, diced
3 tbsp golden syrup
1 small egg
1 cup regular or large oats
To Serve
Fresh peaches
Honey
METHOD
For The Overnight Oats
1. Mix everything together. Place in the fridge overnight
to soak.
For The Oat Crumble
1. Preheat the oven to 180°C. Line a baking tray with baking paper.
2. In a bowl, mix together the flour, icing sugar, spices and salt.
3. Rub in the butter with your fingertips until the mixture forms coarse crumbs.
4. In a separate bowl, mix the golden syrup and egg, then pour into the flour mixture. Mix with a wooden spoon until the crumbs come together into a dough.
5. Mix in the oats. Crumble the mixture onto the lined baking tray and bake for 10–15 minutes, until golden.
To Serve
1. Serve oats topped with gingerbread oat crumble, fresh peaches and honey.
Studded Porridge With Caramelised Pears & Golden Millk
SERVES 4
INGREDIENTS
For The Golden Milk
400 ml coconut milk
1 cinnamon stick
2 tsp honey
1 tsp coconut oil
1 tsp dried turmeric (or
1 tsp grated fresh turmeric)
½ tsp black peppercorns
2 slices fresh ginger
For The Porridge
2 cups milk
2 cups water
1 cup oats
¼ cup sunflower seeds,plus extra to serve
¼ cup chopped almonds, plus extra to serve
2 tbsp sugar
1 tbsp chia seeds
Pinch salt
For The Pears
⅓ cup sugar
⅓ cup water
2 pears, sliced
METHOD
For the golden milk
1. Place all of the ingredients in a pot over medium-low heat.
2. Simmer the mixture for 10–12 minutes, then remove from the heat and strain.
For The Porridge
1. Place all of the ingredients in a pot over medium heat, bring to a slow boil and stir until creamy.
For The Pears
1. Place the sugar and water in a separate pot over medium heat and wait for the sugar to melt completely.
2. Add the pears and simmer until the sugar water thickens into a syrup.
3. Serve the porridge with the caramelised pears, sprinkled with extra seeds and nuts.
Photography HMIMAGES.CO.ZA
