Caroline's Simple Springtime Breakfast
Over the years I've discovered that my morning routine has to be quick, easy and healthy to get me on the right track for the day. Fussing in the kitchen is the last place I have time to spare as my day kicks in so I've found a couple of dishes that I can prep over the weekend and grab from a Tupperware during the week. One of my favorites is this quick, yet nourishing breakfast, Berries & Cream Oaty Raw-Nola Bowl from Aussie-based Harriet Birrell's cookbook, Whole by Natural Harry.
The very first recipe I made from her book was the Easy Pancakes with Coconut Yogurt and Berries and it was delicious! So when I came across the rawnola bowl and had almost every ingredient on hand, I knew I had to give it a try. Plus, the assembly is quick and easy. Sold!
Harriet Birrell started out operating a wooden beach-side caravan in Australia, selling organic plant-based smoothies and raw desserts. Whole by Natural Harry is her second cookbook, featuring more than 100 plant-based, whole-foods recipes.
The only part of this breakfast that requires actual cooking is making the oaty rawnola. A no-bake alternative to granola, rawnola is made by pulsing dates and rolled oats in a food processor and adding cinnamon, vanilla and a pinch of salt. It's quite easy to make and you can double the batch for breakfast all week.
Rawnola is a great alternative to some of the more sugary, processed granola that you find at the store. One of the main ingredients is dates, which have a natural sweetness and are packed with fiber, vitamins and minerals. And, dates help curb my intense chocolate cravings.
This breakfast bowl can be prepared in advance to take on-the-go or served deconstructed for a simple sit-down breakfast. For serving up, I used our Smooth Cereal Bowls for the coconut yogurt and rawnola and a Gold Brush Cookie Plate for the raspberries and blueberries.
Lace Salad Plate layered under the Smooth Cereal Bowl
This rawnola bowl can easily be topped with a variety of seasonal fruit – from raspberries and blueberries to poached pears and apples with cinnamon in the cooler months.
For this recipe and more delicious plant-based meals, pick up the cookbook, Whole by Natural Harry in-store or online at dianiboutique.com.
Bon Appétit!
