In case you don’t already know this, I love breakfast. I’m not always so set on it being traditional breakfast fare though. If I ate it for dinner yesterday, I’m ok with having it for breakfast this morning. Because of the nature of most traditional breakfast foods, that kind of attitude is especially helpful when you’re vegan and gluten & soy free.
Of course, I like traditional breakfast and brunch foods as much as the next person. Waffles, pancakes definitely happen on some weekends around here. But, during the week, I don’t have time for that. So when I want something more breakfast like but more nutritious than boxed cereal, I make my own breakfast bowl.
I think I first got the idea for using cold whole grains in place of cereal when I was reading Thrive by Brendan Brazier.
I use different combinations. Sometimes it’s warm, sometimes it’s cold. But the basic template is this: a grain (cold or warm) , a nut, a fruit & any other flavors you might want to add. Then, I top it all with unsweetened almond milk.
Because I typically eat mine cold (except for the very coldest mornings), I like to keep a grain or two (or three) in glass jars in the refrigerator. I cook enough for a few days and then they’re ready each morning before work.
I’ll try to post some of my other combinations, but this is a favorite:
Cold buckwheat, 1/2 banana, almond slices, coconut flakes, a sprinkle of cinnamon. Top with cold almond milk and enjoy!