If this doesn’t scream spring in a bowl, I don’t know what does. Bright, beautiful, sweet breakfast bowls that can be prepped on the weekend (in less than 10 minutes) and enjoyed all week. Plus do you see that color. It screams EAT ME or be mesmerized by my beauty. Can you tell I am a color girl?
I have always been attracted to color or just art in general. Some kids grow up wanting to be a vet or a doctor or a professional athlete, secretly I wanted to be an artist (and maybe a vet too). I took every art class I possible could during my high school years. It was my saving grace between the lit classes and history….ugh they still make me cringe. But color, its beauty sucks me in. Bold, vibrant, energetic color is my thing. Maybe that is why food blogging is a great hobby for a girl like me. I get to put the two things I love together; food and art. Taking real, wholesome food and turning it into a work of art.
I will stop basking in the beauty of this dish and start talking about the deliciousness. I used to be an oatmeal kind of girl. Warm, hearty and filling oatmeal was my go-to food. Then I jumped the health wagon and started learning to like eggs. I did quite well at this task in finding unique ways to incorporate one of the best sources of protein into my diet. Then I got pregnant and it all went downhill. It is always my food aversion while pregnant…eggs. Every single time I slowly stop being able to eat them and then cook them for my family and there is even a small window of time where I can’t look at them without feeling nauseous. Its a problem and one I can’t seem to avoid no matter how hard I try to like them while pregnant, I just can’t do it. The good news is once baby arrives, eggs are back on the menu.
But that means finding an alternative, healthy, filling, hearty and nutritious breakfast I can eat and that I can cook for my family. And I’m hear to tell you I’ve found it. You may be able to call if “faux” oatmeal, or a hearty breakfast porridge or maybe even an alternative to cereal. Either way, this Sweet Breakfast Bowl with Chia Seed Porridge is just as easy as making oatmeal, but way more nutritious and filling.
You can eat it cold or warm whatever you choose and top it with your favorite berries, nuts or nut butters. It is loaded with healthy fats, protein and even some added gelatin. It is a winner folks, a simple, delicious, winner!
Make it ahead and eat it all weekend long. Or take it to go. It’s versatile… and now you have no excuse not to eat a nutritious breakfast!
- 1½ cups almond milk – or any milk of your choice
- 3 Tbsp chia seeds
- 2 Tbsp ground flaxseed
- 3 Tbsp finely shredded coconut, unsweetened
- A generous handful almonds, pecans, walnuts or hazelnuts, chopped
- 1 tsp pure vanilla extract
- 1 Tbsp gelatin
- Toppings:
- Fruit – mango, avocado, orange, banana, pomegranate, kiwi, apple, berries, etc.
- Nut butters
- Nuts & Seeds
- Toasted coconut
- Mix all ingredients together in a bowl, cover and place in the fridge.
- Let it soak all night.
- In the morning you divide your porridge into two bowls.
- Top the porridge with toppings of choice. The more variety to better the flavor.
- The porridge keeps well for 3-4 days in the refrigerator.
