Too Cold For Smoothies? 3 Nourishing Winter Breakfasts
If you’ve been following me for a while you probably know by now how much I love my morning smoothies (specially with frozen fruits & veg). But during the cold winter months I don’t crave them as much. Instead, my body craves for something warm and soothing. So, as I’m a big believer in listening to my body and eating according to the seasons, I tend to have warm breakfasts more often at winter.
I can imagine a lot of you think oatmeal when I talk about warm breakfasts, but eating the same breakfast every day?! I’m definitely someone who needs some variety. If you’re the same as me you would probably enjoy my winter breakfast recipes.
Sweet potato warm porridge:
Heartier vegetables, such as deeply rooted carrots, squashes and sweet potatoes grow more abundantly in the wintertime and are going to add warmth to the body. Because of the fact they are root vegetables, they’re energetically grounding.
1 medium sweet potato
½ apple (choose Granny Smith if you like the sourness)
¼ tsp cinnamon
½ cup coconut milk (or another plant based milk)
1 tsp maple syrup or honey (optional)
Preheat the oven to 350°C. Wrap the sweet potato with aluminum foil, pinch few holes with a fork and place it on a trey in the oven.
Bake until it softens
In a blender, place the sweet potato with the rest of the ingredients and blend until you get a smooth consistency. Add some more liquid if you want it more running.
Place it in a pan, cook for about four min while stirring it over a small flame.
Poor into a bowl, you can top it with some nuts, seeds and/or coconut shred/flakes.
*Makes one serving but you can triple the amount and keep it in the fridge for 3 days (all you’ll have to do is warm it up in the morning)
Ingredients: 4 tbsp cooked quinoa ½- ¾ cup water Pinch of cinnamon ½ banana (sliced into cubes) 1 tsp almond butter (I love using the type without the shell for this recipe) 1 tsp maple syrup (optional) Directions:
Place all the ingredients (except from the maple & almond butter) in a pot and bring to boil while stirring
Cook for 2 minutes on a low flame
Remove from the stove and use a hand blender to blend, until you get a texture you like
Poor into a bowl, add the almond butter and maple syrup
Blueberry Baked Oats:
This recipe is by: Food Matters Kitchen
Also great as a snack :)
2 cups oats
1 tsp cinnamon
1 tsp vanilla
1 tsp baking powder
1 cup blueberries (fresh or frozen)
½ cup chopped nuts & seeds
2 tbsp coconut oil
1 egg (vegan option- mix 1 Tbsp flax meal with 3 Tbsp of hot water)
1 cup almond or coconut milk
¼ cup maple syrup
Preheat oven to 180 degrees C.
In one bowl, mix together dry mixture of oats, nuts, seeds, baking powder, spices & add in melted coconut oil & blueberries.
Another bowl, mix together egg, milk, maple syrup & whisk to combine.
Pour oat mixture into a baking dish and pour wet mixture over top.
Bake for 25-30 minutes until golden brown
Serve with some more fruits and coconut yogurt or on its own!
Hope you enjoy these warm comforting breakfasts! The great thing about all these recipes is that you can prepare bigger portions and keep them in the fridge for few days ( -/+ 3 days), you'll only need to warm them up.