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
  1. 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.
  2. Once the oats are cooked, stir in the diced apple, dried cranberries, and chopped walnuts. Cook for another 2 minutes.
  3. While the oats are cooking, fry or poach the eggs to your liking in a separate pan.
  4. Divide the oat mixture into bowls. Top each bowl with a cooked egg and drizzle with maple syrup.
  5. Enjoy your warm, hearty breakfast!

See our ‘Lifestyle-Hopewood’s Recipe for Wellbeing’ for more recipes.

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