Healthy + Easy: Fruit and Nut Breakfast Bowls
Awhile ago I stumbled upon an article in Bon Appétit Magazine about a farming family and how they made simple, wholesome meals part of their daily lifestyle. There were lots of dreamy scenarios where fresh ingredients were pulled from the garden or the chicken coop. I was struck by a photo of the "cereal" their children ate — certainly not anything poured from a box (can you even imagine) but instead a colorful array of fruits and nuts.
Now, it's no secret that Bon Appétit Magazine can make just about anything look appetizing, but I was immediately intrigued and had to try this foraged breakfast for myself. Guess what? It's real good, people.
And so I don't think you could call it a recipe and I definitely won't take credit for the idea, but I've been mixing up different sorts of bowls lately to test the theory: can a mixture of fresh + dried fruit and roasted nuts really fill the Golden-Graham-shaped hole in my heart?
The answer: I'm still eating these babies (which, by the way are a nice source of sustainable energy, a very appealing breakfast quality) and I'm not planning on stopping anytime soon.
Below are three of my favorite equations, but here's the gist: always start with about a third a cup of roasted nuts, mix with up to a cup of fruit, dot with something chewy, and top with a little extra flourish. I pour unsweetened almond milk over my bowls as a personal preference.
Tropical Fruit and Nut Breakfast Bowl
1/3 C roasted almonds (or mixed nuts)
2 dried apricots, chopped
2 TB dried pineapple
1/4 C coconut chips
Optional: finish with a sprinkle of turmeric
Berry Fruit and Nut Breakfast Bowl
1/2 C mixed berries
1/3 C roasted nuts
Drizzle with honey
Wintry Mix Fruit and Nut Breakfast Bowl
1 chopped apple
2 dried figs, chopped
2 TB dried cranberries
about 15 pistachios
1/3 C roasted nuts
sprinkle with cinnamon
also yummy with blackberries!