This winter breakfast bowl is the easiest dish to make, and only takes five minutes, starting your day with a serving of fruit and five plant points.
Most people don’t go straight to fruit when asked what’s in season in January, but passion fruit and pomegranate are both in season right now, and they’re both easily added to any breakfast dish. This recipe is a very simple bowl of oats, with added passion fruit and pomegranate, some vegan Greek yoghurt for some added protein and chopped pecans. The added protein and fats makes this bowl really filling and keeps you satisfied for hours.
Nutritional Information
Each serving contains 568 calories, 21.6g of protein and 14g of fibre and a wide range of vitamins and minerals. Per bowl, you’ll get half of the recommended daily amount of B2, a third of your daily B1, a quarter of your daily vitamin A and at least 20% of each of the following
- B5
- Vit C
- Vit D
- Vit K
- And 4mg of iron.
This recipe contains 5 plant points.
Ingredient Choices and Substitutions
I used soy milk and soy yoghurt so there’s enough soy to include it as a plant point, but you can use other dairy alternatives if you’d prefer something else. Greek yoghurt sound strange? Skip it if you’re really not a fan, but it makes the oats extra creamy and as long as the oats are nice and hot, it doesn’t cool them down too much as long as you’re eating them straight away.
Alternatively, make this dish an overnight breakfast pot. Use the same quantities of everything, mix everything in a jar other than your pecans, leave it for a few hours, or overnight, and top with the pecans before serving.
How to store and keep
Serve fresh and do not reheat, see above if you want to make this dish and overnight option.
Winter Fruits Breakfast Bowl Recipe
Warming winter breakfast bowl with seasonal fresh fruit and chopped nuts to create a filling, balanced and satisfying breakfast ready in under 10 minutes.
Course Breakfast
Cuisine British
Keyword Winter Breakfast Bowl
Prep Time 2 minutes
Cook Time 6 minutes
Total Time 8 minutes
Servings 1
Calories 568 kcal
Ingredients
- ? cup GF oats
- 1 cup dairy free milk I used vanilla soy
- 2 heaped tbsp vegan Greek yoghurt I used Alpro
- 2 passion fruit
- 60 g pomegranate seeds
- 25 g approx. chopped pecans
Instructions
- Add oats, dairy free milk, salt, cinnamon and vanilla (if using) to a pot or saucepan over medium/high heat.
- Bring mixture to a low boil, reduce heat to a low simmer and continue to cook for about 5-7 minute. Stir in the pomegranate seeds.
- Transfer to a bowl and either stir in the yoghurt or serve on top. Top with the passionfruit and chopped nuts.
