Let me set the record straight: I pretty much eat the same thing for breakfast 365 days of the year. That being said, I do think it’s good to switch things up every once in a while. Winter time is my favorite time of year to experiment in the kitchen. Snowy days call for more time indoors and more time for baking, recipe testing and DIY projects. Eating the same bowl of oats each and every day is always nutritious , but this holiday season I want to tantalize my taste buds.
Join me in testing out these great new recipes from Joanna Stankiewicz and see if you ever find breakfast boring again. Lets get cooking!!!!!
PARSNIP & GRAPES PORRIDGE BREAKFAST
- 1/2 cup rolled oats
- 1/2 cup semolina
- 2 cups of soy milk or other non dairy beverage
- 1 vanilla pod
- 1 parsnip grated (medium size)
- pinch of salt
- 6 large raisins sliced
- almond flakes
- 1 bunch of red grapes
- Firstly wash and separate grapes, spread evenly on a baking sheet and roast in the oven at 350 F for approximately 35 minutes.
- Next combine, rolled oats, semolina, soy milk, grated parsnip, sliced raisins, salt and vanilla pod in a pot and cook slowly over medium heat for about 10-15 minutes until porridge has thickened. (be sure to stir continuously to prevent porridge from burning or sticking to the pot)
- Remove porridge from heat and let rest.
- Toast almond flakes lightly in a frying pan on the stove top then set aside.
- Gently combine porridge, almonds and grapes together.
- Serve in a jar topped with more roasted grapes and almond flakes. Enjoy!
COCONUT PORRIDGE AND SEEDS SERVED IN A YOGURT PARFAIT WITH DRILLED CHERRIES
- 1/2 cup rolled oats
- 200 ml almond milk
- 50 ml of coconut milk
- maple syrup
- sunflower & pumpkin seeds
- lemon juice
- pitted cherries still in juice
- greek yoghurt
- Combine oats, both milks, maple syrup and seeds in a pot. Gently bring to a boil, then let simmer for a few minutes. The porridge should be creamy.
- Add some lemon juice to balance out the sweetness.
- In a separate bowl combine about 2 tbsp. of greek yoghurt, 1 tbsp. of canned coconut milk (thick part) and maple syrup to taste. *you can add cherry juice and beet powder for added colour!
- Prepare your parfait. Begin creating layers in a jar, first start with some cherries, then alternate between porridge and yoghurt layers add more cherries then more porridge and yoghurt, top with cherries, serve and enjoy!