Here is a breakfast that I’ve come up with over time that’s flexible, quick, healthy, and works really well for me. It uses:
- Raisins (or other sweet dried fruit / sweetener)
- Nuts / Seeds
- Fruit / Berries
I use Organic Quick Rolled Oats, so there’s no cooking required, just add hot (or warm) water; the minute or so you’ll need to prepare this breakfast is enough time for them to soak. This also means there’s no extra dish required to cook or soak them in. I just place them in a breakfast bowl and add hot water:
Next, add something sweet: I use raisins – delicious, and they naturally come in a ready-to-eat form, no chopping needed. Other great choices are for example chopped dried dates or chopped dried apricots.
Next, add nuts or seeds. Here I used sunflower seeds – other great choices include walnuts, pumpkin seeds, flax seeds, shredded coconut.
Next, add two different kinds of fresh fruit / berries. It will already taste fine with just one kind; my experience is though that in order to not get tired of this breakfast over time you’ll want to make sure you have two different kinds.
Below is one example: Strawberry-Melon. Other great fruit / berry choices include for example: Apples, peaches, oranges, raspberries, blueberries, blackberries, nectarines, pears, pineapple, mango, banana, grapes.
Lastly, add milk, and enjoy!
Some more information regarding this breakfast:
- Using water instead of milk for soaking the oats saves some calories and affects the overall taste minimally (if at all).
- While Quick Rolled Oats are slightly more processed than Rolled Oats, they are still minimally processed compared to other breakfast cereals and compared to instant oats. Generally oats have many health benefits, are rich in fiber and protein, and are naturally gluten-free.
- What about granola? With added sugar, salt, fat, and heat, granola tastes good in a way a candy bar tastes good, so it’s not as ideal a breakfast food. (Just to mention, rolled oats aren’t aren’t raw foods either, as they’re steamed in the rolling process.)
- As always, make sure you get all ingredients organic. There is, however, an exception that I currently make: I use this raw almond milk which is not certified organic. It is raw, local, and uses absolutely no other ingredients than almonds and water. I used to use a common brand of soy milk until I got really tired of it at some point. Wondering why this was happening, I read the ingredients list (should have done this earlier), and there were all kinds of things in it – added flavors, sweetener, and other ingredients. It was essentially a processed food. So currently I’m using this delicious pure raw almond milk:
Also keep in mind to use local ingredients where possible. Here is one example, Apricot-Strawberry, where I used apricots from the backyard:
- Lastly, for quick preparation it helps to keep the dry ingredients at hand. I have them in containers directly on the kitchen counter, so putting one of these breakfasts together is super quick:
I make sure I use up one kind of nuts before I get a different one so the ingredients will never sit in the containers for too long.
Hope you like it!! Please share your ideas and experiences in the comments below.
I thank Alex Jacobson for the photography: http://www.akjacobson.com/