I’m a bad foodie. I ignore one of the cardinal rules on a daily basis and I’m not afraid to admit it.
I skip breakfast…*gasp* ..on a regular basis… *double gasp*
I know, I know, bad Priya! I will choose an extra 10 minutes of sleep every time over eating breakfast. I can feel you judging me right now, but when that alarm clocks buzzes in my ear in the morning, the only thing I can manage to do is beg my alarm for an extra 5 minutes of sleep.
Recently, I’ve been aware of my bad breakfast habits so I’m determined to start eating breakfast again. I should know myself by now, I’m grumpy when I’m hungry so why do I end up skipping an opportunity to eat!??
So here I am with a new blender out of the box, too many bags of purchased frozen fruit and ever
y flavour of greek yogurt that could possibly be stocked in the dairy section of the grocery store. And then I take a look at my Instagram, and on my screen pops an image of colourful, delicious-looking smoothie bowl. Yes that’s right, a smoothie in a bowl because how else can you eat it when it’s topped with crunchy granola and fruit. This is a trend, a trend that’s likely to kick around for awhile, that I can get totally on board with.
So I raided my kitchen for oats, grains, nuts and baked up a batch of quick granola. Yes quick! Who doesn’t like a phrase that starts with “a quick batch of…”!? I found some cardamom that my mom had given me, ground it into a rough powder and sprinkled it into my granola before baking. The aromas from my oven started to waft into my kitchen and before I knew it, I was eating it right from the tray.
The cardamom lingered on my tongue and I crushed the seed remnants between my teeth. That flavour, so familiar to me, is a comfort when I’m away from home. It brings me back to my roots, to the cardamom pods I would find in our rice like a little treasure hunt, or the 2-3 pods (never more than 3 my mom would say) that I always add into my tea.
Oh right, the smoothie bowl!
I loaded the cardamom granola onto my smoothie, gulping most of it down before I realized that a spoon would make this more enjoyable. This was too good. The creaminess of the smoothie with the crunchiness of the granola offered the perfect balance of texture. The warm spices of cinnamon and cardamom warmed up my mouth from the coldness of the frozen fruit. I scraped the sides of my bowl, licking my spoon and soaking in the taste of cardamom that seemed to stay on my tongue for quite some time.
- 1 cup of large oats
- ½ cup chia seeds
- ½ cup of nuts (I used pecans)
- ¼ cup of coconut
- 2 tbsp coconut oil
- 2 tbsp brown sugar
- 1 tbsp honey
- ½ tsp of ground cardamom
- ¼ tsp ground cinnamon
- 1 cup frozen blueberries
- 1 banana, chopped
- 1 cup coconut greek yogurt
- ¼ cup large oats
- 14 cup coconut milk (or regular milk)
- 1 tbsp honey
- Fruit for garnish
- Preheat the oven to 300C
- Mix together the oats, chia seeds, nuts, coconut, coconut oil, brown sugar, honey, cardamom and cinnamon. Spread out on a greased baking tray and place in the oven. Stir the granola every 10 minutes for 30 minutes. Remove from oven and let it cool.
- Blend the blueberries, banana, yogurt, oats, milk and honey.
- Pour the smoothie into a bowl and top with granola and fruit. Eat immediately.
Remember, if you make this recipe, don’t forget to tag your photos with “littlekitchenbigworld