Autumn Harvest Breakfast Bowl
Here’s a delicious and healthy ovo-lacto vegetarian breakfast recipe that’s perfect for a crisp Autumn morning. It combines the warmth of spices, the sweetness of seasonal fruits, and the richness of eggs to kickstart your day with a balanced and satisfying meal:
- 1 cup rolled oats
- 1¾ cups almond milk or milk of choice
- 1 apple, diced
- ¼ cup dried cranberries
- ¼ cup chopped walnuts
- ½ teaspoon cinnamon
- ¼ teaspoon nutmeg
- 1 tablespoon maple syrup
- 2 eggs (free-range preferred)
- A pinch of salt
- In a saucepan, bring the almond milk to a low boil. Add the oats, cinnamon, nutmeg, and a pinch of salt. Reduce heat and simmer for 10 minutes, stirring occasionally.
- Once the oats are cooked, stir in the diced apple, dried cranberries, and chopped walnuts. Cook for another 2 minutes.
- While the oats are cooking, fry or poach the eggs to your liking in a separate pan.
- Divide the oat mixture into bowls. Top each bowl with a cooked egg and drizzle with maple syrup.
- Enjoy your warm, hearty breakfast!
See our ‘Lifestyle-Hopewood’s Recipe for Wellbeing’ for more recipes.
