In 2017, breakfast is no longer about the humble toast and cereal. It’s about getting an extra health kick by eating what foodie’s now refer to as “smoothies in a bowl.” It sounds odd but hear us out. Three of this year’s biggest breakfast trends are the Acai Bowl, the Chia Pudding Bowl, and the Savoury Oatmeal Bowl. And though, they are stuff in bowls; each one is chock full of extra nutrients, fresh fruit and vitamins (and they look a lot more Instagram-worthy to boot). Scroll for three easy recipes that will make breakfast time a whole lot more interesting.
– 100g acai
– 1 small frozen banana
– 3 frozen strawberries
– 240ml unsweetened almond milk (or any plant-based milk)
– 1tbsp protein powder of choice
– ½ banana, sliced
– 1tbsp coconut flakes
– 5 strawberries, sliced
– 25g or small handful of berries (I use blueberries)
Whack acai, banana, strawberries, almond milk and protein powder in a blender; puree until smooth. Pour into a bowl and add the coconut flakes and fruit toppings.
Tip: For an extra hint of sweetness, sprinkle a drop of honey over the top before digging in.
Chia Pudding Bowl
– 240g plain low-fat Greek yoghurt
– 120ml unsweetened almond milk (or any plant-based milk)
– 1tbsp chia seeds
– ¼ tsp ground cinnamon
– 1tsp peanut butter
– 50g blueberries
– 1tbsp granola
Whack yoghurt, almond milk, chia seeds and cinnamon in a medium bowl and whisk. Cover and chill overnight. Add the toppings when ready to eat.
Savoury Oatmeal Bowl
– 1tsp olive oil
– ¼ small yellow onion, sliced
– 1 clove garlic, minced
– 225g cremini mushrooms, thinly sliced
– 85g cherry tomatoes
– 90g cooked steel-cut oats
– Salt and pepper
– A pinch of fresh thyme leaves
Heat the olive oil in a pan over mild heat and sauté onion and garlic for 3 to 5 minutes, until the onion softens. Add mushrooms and tomatoes, and cook for another 2-3 minutes. Stir in the oats and, and sprinkle salt and pepper with a hint of thyme at the end.