These berry breakfast bowls are a visual treat and a delicious, nourishing way to start your day, perfect for a Valentine's Day breakfast for two. Serve in glass bowls to highlight the layers for the best display.
Blend the sauce the night before and store in the fridge overnight if you want to save time in the morning. If you want a contrast of warm and chilly, serve it chilled over the oats, or allow it warm up to room temperature before serving.
Serving Size: Make 5 Cups
Prep Time: 15 Mins
Cook Time: 25 Mins
Ingredients:
TOPPINGS
1 banana, peeled and sliced
1 kiwi, peeled and sliced
1/2 cup figs sliced
2 tbsn sliced almonds
1 tsp chia seeds
1/2 tbsp raisins
SAUCE
2 cups fresh or frozen strawberries, chopped into large pieces
1 cup fresh or frozen raspberries
OVERNIGHT OATS
1 cup dry steel-cut oats
8 to 10 medium dates, pitted
1/2 teaspoon pure vanilla extract
Direction:
1- In a medium mixing bowl, combine the oats, dates, and 212 cup water. Refrigerate overnight, covered. If you're making a sauce with frozen strawberries and raspberries, defrost them overnight in the refrigerator.
2- Transfer the oats mixture to a saucepan in the morning. Over medium heat, bring to a boil. Cover and boil for 10 minutes, or until the oats are soft and the liquid has evaporated. Remove the pan from the heat. Pour in the vanilla extract. Remove from the equation.
3- In a blender combine fresh (or thawed frozen) strawberries and raspberries. Blend into a sauce.
4- Divide the oatmeal between two dishes to serve. Cover the oats with enough berry sauce to cover it. Fresh fruit should be placed on top. Serve with almonds and seeds as a garnish.
Look for the FIBRE!
We only eat 10-18grams/day of fibre in a western diet.
Health starts at >40grams/day. Increase your daily intake slowly and make sure to drink 8 cups of water a day.
Download your Fibre Chart below - Post it on your kitchen wall and track your fibre & water intake daily.