Strawberry-Papaya Breakfast Bowls

photo 1Happy Day after Easter! I don’t know about you, but I know that I went a little overboard with the desserts last night and this morning was a fresh start for me…..

Much like every other Monday morning……

What a delicious and super healthy way to start my morning, if I do say so myself.

photo 2I saw a version of this on one of my favorite blogs, A Pinch of Yum and it looked AMAZING. I had to try it. My pictures are not quite as good as hers but I am still learning my way around a real camera ;).

The one thing I am missing here are the chia seeds that the recipe called for and I would HIGHLY recommend adding those because it would add awesome deliciousness and texture to such a nutrient rich breakfast.

I tried adding a hint of cream before serving and it was oh so magical. Heres a photo of natural light gone wrong, apologies!

photo

Try this. I’m telling you you won’t regret it. And if you have the time to make the coconut oil granola yourself- it pairs deliciously and I will post the recipe below as well.

Enjoy the week!

Strawberry Papaya Breakfast Bowls

INGREDIENTS
  • 10 ounces frozen papaya (you can also use mangoes or peaches)
  • 1 cup water
  • 10 ounces frozen strawberries or raspberries
  • 1 cup light coconut milk
  • ⅓ cup chia seeds
  • ¼ cup flaxmeal
  • ¼ cup organic coconut palm sugar (or honey works too)
  • a pinch of salt
  • berries, granola (coconut oil granola recipe below) nuts, coconut, and cream for topping
INSTRUCTIONS
  1. Soften the frozen fruit in the microwave or by leaving it out on the counter for a little while.
  2. Blend the papaya/mangoes/peaches with the water. Blend the strawberries/ raspberries with the coconut milk.
  3. Combine the two fruit puree mixtures and stir in the chia seeds, flax, coconut sugar, and salt. Let stand for 10-15 minutes to thicken.
  4. Serve with toppings of your choice.

Coconut Oil Granola

INGREDIENTS
Dry Ingredients
  • 3 cups rolled oats
  • 1 heaping cup pecans, chopped roughly
  • ½ to ¾ cup pistachios, chopped roughly
  • ½ cup white whole wheat flour
  • ¼ cup chia seeds
  • 1 teaspoon cinnamon
  • ½ teaspoon salt
  • ½ cup golden raisins
Wet Ingredients
  • ¾ cup melted coconut oil (see notes)
  • 2 tablespoons honey
  • 2 tablespoons real maple syrup
INSTRUCTIONS
  1. Preheat the oven to 250 degrees. Mix all the dry ingredients together (except the raisins – set aside for later). Whisk the wet ingredients until smooth. Combine the wet and the dry ingredients in a large bowl until the mixture is moistened.
  2. Spread the mixture on the baking sheet in a thin layer (use two pans if necessary – I just use one 10×15 jelly roll pan).
  3. Bake for one hour, stirring every 20 minutes. During the last 20 minutes of baking, stir in the golden raisins. When you remove the granola from the oven at the end, don’t stir it right away – the granola will form crunchy clusters as it cools. Yum!
NOTES
To ensure clustering, use 1 cup coconut oil and ¼ cup honey. The more sticky the mixture, the more clustering will happen.

I made a few batches on parchment paper but I didn’t like how those turned out with the oil sort of absorbing into the paper. If you have a nonstick baking sheet, I’d recommend going without parchment paper.

This recipe is not as good when you reduce the coconut oil. I tried making this recipe with about ½ cup coconut oil and it seemed really dry to me.

Be careful with the nuts! If you pulse them in a food processor and they get too fine, they’ll make the granola dry because it almost acts like a flour. I recommend just roughly chopping or barely running them through your processor.

Recipe from A Pinch of Yum

 

This entry was posted in Blogs.

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