breakfast bowls

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I’ve been inspired by Heidi Swanwson (101 cookbooks). She takes the most beautiful, earthy photographs of food that sounds incredibly satisfying and wholesome. There are a number of recipes I am eager to prepare, but the ones I’ve most look forward to are her breakfast bowls.

In keeping with her theme of eating “whole” foods, I made a breakfast bowl of my own this morning. Next time I will probably use brown rice, but I was too hungry to wait for it to cook today. Whatever grain you choose, use it as the backdrop for a variety of toppings (dried fruits, toasted nuts and seeds, honey, agave nectar, etc…).

Oatmeal Bowl

-1/2 cup rolled oats (not quick oats)

1 cup rice milk (alternatively, try almond, soy, or hemp milk — of course, cows milk will do, too)

3 T fresh cranberries

1/4 tsp salt

2 tsp cashews

1/4 tsp cinnamon

1) Add oats, milk, fruit and salt to a small pot. Cook 5-7 minutes until oats reach your desired consistency.

2) Top with cinnamon and cashews – serve with coffee.

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