When Less is Not More

We can't always find the palate for a plain bowl of steel cut oats in the morning. Some prefer these simple things in life, but I personally need additional ingredients in there in to feel satisfied - especially if it's the first thing I eat in the morning. 

You've heard me say it before. My style of "cooking" or preparing meals is not strict, meaning I don't typically measure exact ingredients and I may randomly be inspired by some ingredient on the fly that I'll throw in there.

Turmeric on my grapefruit? Sure! Even then, I didn't sprinkle. I sort of drowned those grapefruit slices because "The more turmeric, the more cancer fighting it is!" Really, these are thoughts I have.


Beautiful on their own, before I heavily sprinkled them. More is more. 

Lately, I've been playing with my breakfast options by using what I have on hand and adding my own spontaneous flair. The results so far have been surprisingly very satisfying, minus the huge batch of granola that I burned the other week. So many rolled oats gone to waste. The biggest of Le sighs.

That said. Try kickstarting your mornings with some of these options or let it be inspiration in finding your own creative freedom in the kitchen. 


Almond Butter & Jelly Quinoa Oats

1 cup plain rolled oats  & quinoa (equal parts of both)

1 tsp ground cinnamon

2 tbsp almond butter

1 tbsp coconut oil, room temperature  

Hemp seeds, for garnish

Blueberry Jam for topping (I used Le Pain Quotidien's organic variety

1. In a saucepan, bring 2 cups of water to a boil.

2. Pour oats, quinoa, and cinnamon into saucepan and reduce heat to medium, stirring occasionally. 

3. Once water has been soaked up and oats and quinoa look completely cooked, transfer to a bowl. 

4. Stir in coconut oil until melted and then follow right behind with the almond butter until evenly mixed. 

5. Sprinkle with hemp seeds (or any other toppings of choice) and then a dollop or two of blueberry jam. 



Smoothie Bowls

I love smoothie bowls. When I don't have to take a smoothie with me on the go, I prefer to pour it into a bowl and top with whatever I'm in the mood for - it's a little more filling and satisfying to "eat."

With this one, I cheated and grabbed a smoothie from the juice bar around the corner, brought it home and topped with almond butter chunk granola, hemp seeds, and shredded coconut that I had in my pantry. There are so many options here, so I suggest trying it with your favorite go-to smoothie and play around with toppings that you can stir in. I aim for one piece of chunky granola in each bite of my bowls, but that's a weird personal thing.  


Almond Butter Sandwich Thins

2 slices of your bread of choice (I used sunflower bread) 

2 tbsp homemade or store bought almond butter (For this homemade version, I added 1 cup almonds, 1 tsp almond oil, 1/2 tsp maca powder, and shredded coconut to a food processor and blended well)

Hemp and sunflower seeds, for sprinkling  

1. Spread 1 tbsp almond butter on each slide of bread.

2. Sprinkle with hemp and sunflower seeds (or any other toppings of choice) .


Fancy Chia Bowls

An obsession spotted a few months ago at Whole Foods are these perfectly portioned chia pods that currently come in four flavors: Banana, Vanilla Bean, Blueberry, and Mango. They're made with coconut milk and consist of four ingredients or less.

What I've been doing lately is stocking up on these and grabbing them on my way out the door in the mornings and enjoying them topped with Crunola and sliced bananas...and a dollop of almond butter.

Very filling and very satisfying along with your morning cup or tea or coffee.

For more "Crunola" inspired recipes, check out my recent feature in collaboration with Le Pain Quotidien. I use this stuff like they're sprinkles, really.


Allison WaltonComment