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…).
-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.