This Quick Berry Breakfast Bowl with Nuts and Seeds makes a perfect winter breakfast. It’s packed full of vitamins, minerals and antioxidants, is warming and delicious.

I told you last week about my ‘Eat Everything’ challenge. One of the fruits on the chart that I practically never eat is blackcurrants. I don’t really like the taste of them on their own and they don’t crop up all that often – except, I’ve discovered, in bags of mixed berries where they appear to make a regular appearance. Hooray!

I’ve been making this Berry Bowl (AKA berry soup in our house) ever since I found them. A gorgeous low carb option is to serve it with the nuts and seeds scattered on top and some creamy Greek yogurt on the side, followed with a scrambled egg or two if you wish. You could also try it with granola in place of the nuts or swirled into a bowl of hot porridge.

I make this in advance and keep it in a jar in the fridge. It keeps well for a good few days. I just re-heat a bowlful in the microwave each morning. The portion sizes are generous. If you’re just stirring a spoonful or two into porridge, then this will make around 10 servings.

In the recipe, I’ve given you the option to add sugar. I leave it out as I’m trying to keep my sugar intake low but feel free to stir in a spoonful or two if you wish. 

Here are some other breakfast recipes you might like to try:

• Grain, Dairy and Refined Sugar Free Mini Apple and Blackberry Crumbles
• Chocolate Blueberry Smoothie
• Apricot and Almond Milk
• Apple Cinnamon Maple Yogurt

Quick Berry Breakfast Bowl with Nuts and Seeds

Course: Breakfast and Brunch

Prep Time: 5 mins

Cook Time: 15 mins

Total Time: 20 mins

Servings: 6 people

Author: Anna Bloomfield

This Quick Berry Breakfast Bowl with Nuts and Seeds makes a perfect winter breakfast. It’s packed full of vitamins, minerals and antioxidants, is warming and delicious.

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Ingredients

• 1 x 400g bag frozen blueberries
• 1 x 400g bag frozen mixed berries
• Sugar to taste (optional)

To serve

• 1 tablespoon each of flaked almonds, desiccated coconut, shelled pistachios and chia seeds.
• 2 tablespoons natural yogurt (optional)

Instructions

• Tip the berries into a large pan. Add a small splash of water, place the lid on the pan and heat over a low to medium flame, stirring occasionally, until the berries have defrosted. Increase the heat slightly and simmer the berries for a minute or so.
• Add sugar to taste, if using.
  

To serve

• Toast the flaked almonds in a dry frying pan until golden.
• Spoon the berries into bowls and scatter with the nuts and seeds. Serve with the natural yogurt if you wish.

Nutrition

Calories: 85kcal | Carbohydrates: 18g (6%) | Protein: 1g (2%) | Fat: 1g (2%) | Saturated Fat: 0g | Cholesterol: 0mg | Sodium: 4mg | Potassium: 109mg (3%) | Fiber: 3g (12%) | Sugar: 12g | Vitamin A: 1.3% | Vitamin C: 9.9% | Calcium: 2.2% | Iron: 2%

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