I’ve been craving a combination of crunchy oats and coconut morphed with blueberries for ages after strolling through Pinterest and decided to come up with this dish. It is so healthy, loaded with healthy fats, complex carbohydrates, protein and fibre to keep you full and satisfied. These are perfect for breakfast or just as a snack with a side of coconut yoghurt or coconut cream!
I am usually a creature of habit when it comes to my breakfasts, often sticking with peanut butter on sprouted toast, chia pudding of some sort or the occasional oats. This recipe uses buckwheat flour which I mill out of activated buckwheat groats as well as a plantbased version of buttermilk. Served with blueberry and maple syrup swirled coconut yoghurt, this dish was the perfect Sunday breakfast in front of the fireplace with a warm matcha latte.
I have been making my own muesli combinations for years as it is efficient, economical and you can add whatever ingredients you desire. My go to combination is always organic and if possible, locally sourced. They include organic rolled oats, chia seeds, flaxmeal, sesame seeds, almonds, pepitas (pumpkin seeds), sunflower seeds, coconut flakes and cinnamon. Although soaking your oats and milk overnight is essentially easier to digest, sometimes you do not feel like oats until the morning!
As the mornings become chillier, the breakfasts become warmer. I used organic, local Sundowner apples in this recipe which definitely brings the Autumn vibes. Served on top of warm oats and topped with activated walnuts, it is perfect.
As some of you may have noticed, I am loving these poached organic Bosc pears. Personally, Bosc pears are not that delightful raw as a snack however when poached, baked or added to cakes- they’re a delight! Pears are currently in season and poaching them with herbal tea (yes, herbal), cinnamon/cassia quill and star anise is so perfect for this Autumn/ Winter phase.