Breakfast seems to be the bane of people’s dietary existence. For some reason the first meal of the day causes upheaval. It’s deemed the most important meal of the day, so why aren’t people more excited about it?
I love breakfast; always have and always will. If I could have it for every meal of the day I would, but my egg consumption would sky rocket and I would probably benefit more from a varied diet. Many of the traditional breakfast foods like eggs, toast, pancakes, bacon, oatmeal, and granola get tiresome after a while. Add in some breakfast hash, or healthy muffins and there’s a little more variety. One of the biggest issues people have is the convenience of breakfast. If they’re living a busy life, it’s better to have something to be able to eat on the go, or prep ahead of time so all that’s left to do is gobble it up.
In the summer, cooler breakfasts are a go-to. No one really wants to stand at a hot stove cooking up a full English breakfast after a hot and sweaty run. Plus, it’s berry season and that should be taken advantage of. One of my favourite breakfasts is Greek yogurt and granola, with fresh berries on top. Add in some chia seeds, hemp hearts, flax seeds and all of a sudden the nutrient count soars. So, instead of adding the granola on top of the yogurt, I made little granola cups to serve as a yogurt bowl. They look cute, are great if you’re hosting brunch and they’re a simple grab-and-go breakfast. Just top with yogurt and fruit and you’re all set! They also make a great dessert – throw some frozen yogurt on top instead of plain yogurt and dessert is served.
Breakfast granola bowls with yogurt and fresh fruit
1 ½ cups old fashioned oats (NOT quick oats)
1 cup walnuts finely chopped
1 tbsp sesame seeds
5 tbsp butter or coconut oil, melted
¼ cup honey
1 tsp vanilla extract
½ tsp cinnamon ground
2 cups plain Greek yogurt
Mixed fruit for topping, (strawberries, raspberries, blueberries, mango etc.)
- Pre-heat oven to 325°F.
- Mix the oats, nuts, seeds, melted oil/butter, honey, vanilla and cinnamon together in a bowl until thoroughly coated.
- Press about three tablespoons of the mixture into eight greased mini tart pans or muffin tin. Use the back of an oiled spoon to help press the granola evenly across the pan and up the sides.
- Bake in the center rack of the oven for about 15 to 17 minutes, or until golden. Immediately after you remove the tart shells from the oven, use the back of the spoon to press down the centers of the crust to create more of an indentation, and push up the sides.
- Allow to cool completely in the pan before removing. Use a small knife to gently release the sides of the crust, working around each side, then very carefully remove it from the pan. The crust should be crisp on the sides and hold together, but will be delicate.
- Fill each tart with yogurt, smooth out evenly. Arrange the fruit on top and serve immediately. The crust will become a little soggy if left to sit for too long.