The Last Breakfast Power Bowl You’ll Ever Need

breakfast-power-bowl

Anabelle Harari of Local Belle creates the most beautiful and delicious looking breakfast power bowls (I mean just look at this one!). Today, she shares a recipe that has us running for the kitchen. Enjoy!

The pressure was on when Natalie approached me about creating a breakfast bowl for The Boston Day Book. I needed to come up with something that was quick and easy (raise your hand if you have zero time in the mornings!) and also delicious and that would power you through the morning.

Well, friends, I think I came up with the perfect solution in this coconut date amaranth porridge. What I love about this porridge is that you can make a big batch of it and warm it up for the next 3 days as you run out the door in the morning.

Amaranth is an awesome alternative to oats or quinoa because it’s full of protein, fiber, magnesium, manganese and iron. Just one cooked cup has 9 grams of protein and 5 grams of fiber – which translates to keeping you full for longer. Plus, I love this grain because it’s much cheaper than quinoa and just as delicious.

Combined with coconut milk, dates, apples and warming spices – this is the perfect winter power breakfast. Enjoy!

breakfast-coconut-porridge

Coconut Date Amaranth Porridge
Yields: 4-6 servings

Ingredients:

1 can full fat coconut milk
1 cup amaranth
½ cup of water
3 dates, pitted and chopped
1 apple, shredded
1 carrot, shredded
1 tsp cinnamon or 1 cinnamon stick
6 cardamom pods

Toppings:

Coconut Flakes
Granola
Chia Seeds
Banana
Berries
Peanut Butter

To make:

Combine coconut milk, water and amaranth in a small pot, heat to a boil. Reduce heat to low, cover and cook for 20-25 minutes, stirring occasionally so the amaranth doesn’t stick to the bottom of the pot.

Add chopped dates, apples, carrots, cinnamon and cardamom to the pot and stir to incorporate

Divide into bowls and top with your favorite toppings. Enjoy!

What have you been cooking lately? Thanks so much for sharing, Anabelle! xo 

Image credit: Anabelle Harari

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