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
- 1 x 400g bag frozen blueberries
- 1 x 400g bag frozen mixed berries
- Sugar to taste (optional)
- 1 tablespoon each of flaked almonds, desiccated coconut, shelled pistachios and chia seeds.
- 2 tablespoons natural yogurt (optional)
- 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.
- 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.