I’m big on breakfast bowls. I like ’em so much, I don’t even have to eat them for breakfast. I’ll eat them pretty much any time of day, whenever I need a quick meal in 5 minutes or less.
There are lots of variations to the bowl, but the formula remains the same: lots of fruit (sometimes even veggies, like shredded carrots or zucchini) on the bottom, cooked grain or starch, topped with some “cold” whole grain cereal and non-dairy milk or yogurt. Sometimes I’ll add various nuts/seeds to the mix to add crunch and texture. Always pretty, filling, and full of texture and flavor, this is a great way to start your day.
One of my current favorite versions is a recipe I received inspiration from Cinch, by Cynthia Sass (not a vegan diet book, but very vegan/plant based friendly, she offers whole sections on vegan meal ideas, which are all scrumpdidliumpcious, or at least the ones I’ve tried). I’ve tweaked mine a bit, but Cynthia is a genius, combining raspberries, pistachios, and a pinch of clove–a marvelous combination, in my opinion. I never would of thought of that combo, so thanks Cynthia.
This is filling, well-rounded, and keeps me going ’til lunch.
Here it is:
Raspberry Pistachio Whole Grain Bowl
1 cup fresh or frozen unsweetened raspberries (thaw or defrost raspberries)
1/2 cup Go Lean Kashi cereal
1/2 cup puffed whole grains (unsweetened, I like puffed kamut)
1/8 cup (or 2 TBS.) Ezekiel original cereal or Grapenuts
1/2 cup plain/unsweetened non-dairy yogurt (I like the Silk brand)
handful of shelled pistachios (about 1/4 of a cup)
sprinkle of ground clove
stevia to sweeten (optional)
Coarsely chop the pistachios if you so desire. Place raspberries in a big bowl. Layer Kashi and puffed grains. Mix stevia into yogurt for added sweetness, if you’re the kinda girl who likes a little sweet with your yogurt. Top cereal with yogurt. Sprinkle pistachios, clove and Ezekial/Grapenuts cereal (adds a nice crunch) over yogurt. Smile and enjoy, it’s gonna be a good day.
