Matcha Yogurt Parfait, Fig + Blackberry Porridge, or Chunkey Monkey Muffins for breakfast, anyone? These breakfasts don't just sound delicious but provide much needed health benefits for the coming winter mornings, too. Three health food experts, from Navitas Organics, Pollen + Grace, and From My Bowl, shared with us their top choices for a mindful and gratifying breakfast right now.
Words: Meri Frig
Matcha Yogurt Parfait, Recipe by Navitas Organics
Yogurt:
1 cup cashew or coconut yogurt
1 tbsp Navitas Organics matcha powder
2 tbsp Navitas Organics chia seeds
Topping:
2 tbsp unsweetened coconut shreds
2 tsp Navitas Organics acai powder
Image: Navitas Organics
2 tbsp Navitas Organics hemp seeds
8 organic raspberries
1/4 cup grain-free granola
1. In a medium bowl, mix chia seeds and yogurt together, sift in matcha powder and whisk until the powder has completely mixed in.
2. Place in the fridge for 30 minutes to allow the chia to do its thing.
3. While you wait, in a separate smaller bowl, mix the coconut shreds with the acai powder until the coconut is fully coated and you have a nice purple-coloured coconut.
4. After 30 minutes, evenly spoon matcha yogurt into two serving glasses.
5. Top with raspberries, hemp seeds, granola and coconut shreds.
6. Serve and enjoy!
Makes 2 servings
Fig + Blackberry Porridge, Recipe by Pollen + Grace
Image: Pollen + Grace
Ingredients:
1 cup pinhead oats
1 cup coconut milk
1 cup water
2 tbsp maple syrup
Image: Pollen + Grace
1 tsp vanilla essence
2 figs
To serve:
1 fig
A handful of blackberries
Toasted hazelnuts
1. Combine the oats, coconut milk, maple syrup, vanilla and water to a bowl and stir to combine.
2. Add the figs to a blender (any blender will do - it doesn't need to be high powered), and blend to a compote.
3. Stir into the porridge mix.
4. Either leave in the fridge overnight for cold, overnight oats, or add to a pan and cook for 4-5 minutes.
5. Top with sliced fig, blackberries and toasted hazelnuts, and serve.
Vegan / Gluten Free Chunky Monkey Muffins, Recipe by Caitlin Shoemaker (From My Bowl)
Image: Caitlin Shoemaker / From My Bowl
Ingredients:
4 medium ripe bananas, divided (make sure they are brown and spotty!)
2 1/2 cup Rolled Oats, divided
1/2 cup Coconut Sugar
Image: Caitlin Shoemaker / From My Bowl
1/4 cup Creamy natural peanut butter (should only be peanuts + salt)
1/4 cup qalnuts, chopped into small pieces
1/4 cup cacao nibs or chocolate chips
2 tbsp ground flax OR ground chia seeds + 6 tbsp water
1 tbsp baking powder
1 tsp vanilla extract
1 tsp apple cider vinegar
1/2 tsp Salt
1. Preheat your oven to 350F / 175°C.
2. In a small bowl, combine the ground flax or ground chia seeds with 6 tbsp water to form an 'egg'. Stir and set aside for 5-10 minutes.
3. Add 2 cups of the rolled oats into a blender or food processor and blend until they form a fine flour, about 45-60 seconds.
4. Place the oat flour into a medium sized bowl and add the coconut sugar, baking powder, remaining 1/2 cup of Rolled Oats, and Salt. Mix well and set aside.
5. Add 3 of your ripe bananas to a separate, large bowl, and mash with a fork until they form an even, runny texture. Add the peanut butter, apple cider vinegar, vanilla extract, and flax or chia egg to the bowl. Mix well.
6. Slowly incorporate the dry flour mixture into the wet Banana mixture, stirring well and until all clumps have disappeared.
7. Chop the remaining banana into bite-sized chunks. Gently fold the banana chunks, cacao nibs, and chopped walnuts into the batter.
8. Line or grease a muffin tin and divide the batter evenly into all 12 cups.
9. Bake at 350F / 175°C for 35-40 minutes, or until the top of the muffins are golden brown and a toothpick comes out cleanly or with minimal crumbs. Remove from the oven and let cool for 10 minutes in the pan, then remove and enjoy warm, if desired.
10. Store in a container at room temperature for up to one week. (Tip: et the muffins cool completely before storing them in a container).