Breakfast bowls of champions

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Breakfast bowls of champions

It’s true: the breakfast-pudding mash-up is now a thing. We couldn’t be more stoked. Who wouldn’t prefer a bowl of creamy coconut-chocolate chia pudding to soggy bran flakes?

The trick to a sweet start without the mid-morning crash is sticking to unrefined sugars and turning up the nutrition with good-for-you ingredients such as raw cacao, fruit, wholegrains, nuts and seeds. Sound good? Read on for the breakfast desserts you need in your life right now.

Mango pudding

Blend 1 cubed, frozen mango, 1 large avocado, 2 sliced frozen bananas and 2 t fresh turmeric until smooth. Top with 2 Woolies raw apple, almond, ginger and cinnamon date balls, broken into pieces, and 25 g roughly chopped raw pistachio nuts.

Granola and beetroot yoghurt

Peel and finely grate 2 beetroot. Fold through 2 cups Woolies plain low-fat Ayrshire yoghurt. Serve with 100 g Woolies CarbClever almond-and-cocoa nib granola.

Overnight coconut oats

Soak 60 g rolled oats in 1 x 400 ml can coconut milk overnight. Fold in 2 T cranberries and top with torn fresh figs, flaked almonds and toasted coconut chips.

Spiced barley pudding

In a saucepan, combine 150 g Woolies ready-to-eat barley, 1⁄2 t ground cardamom, 1⁄2 t ground cinnamon, 4 chopped dates, 1 T honey and 1 cup almond milk, and heat until warmed through.

CHOCOLATE CHIA PUDDING

Soak 2 T chia seeds in 1 cup coconut milk, with 2 T cocoa powder for 10–15 minutes. For a decadent twist, stir through 50 g melted 70% dark chocolate. Chill until ready to serve. Serve in halved coconuts and top with crumbled Woolies’ fig- and- pistachio snack bar.

Discover more breakfast recipes here.

TASTE Article by: TASTE

The TASTE team is a happy bunch of keen cooks and writers, always on the look out for the next food trend or the next piece of cake.

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