This acai-boosted porridge bowl is a variation on my standard blueberry overnight oats. I used to tote overnight oats to the office in a mason jar before going on maternity leave. They were my go-to pregnancy breakfast option and toting was convenient, but I can assure you my shaken-around-oats-in-a-jar never looked pretty by the time I sat down to eat them at my desk! :P I have been intending to share this recipe for a while, but a little break in my day in between lunch, domestic duties and a hot yoga class, allows me to finally do so.
This delicious and fortifying breakfast features acai powder, berries and banana. In essence, I suppose it’s a hybrid of oatmeal and an acai bowl; the former being traditionally warm and the latter a popular frosty treat. But trust me, this combination works!
Before I get to the recipe, I have recently discovered a trick to making my acai purchases last longer. Use capsules! It’s a simple thing, but in capsule form acai stays fresher longer and retains not only its nutritional vibrance, but also vibrance of colour. If you make acai bowls and smoothies daily, then powder is fine. But if you don’t… well, I learned my lesson the hard way after discovering half a packet of stale acai that needed to be binned (I am not a fan of food wastage!). So now I am using capsule contents in my acai recipes. And when I have no time to make a recipe, I take the capsules with water. Easy!
Aside from tips and recipes, I have a few snippets of news I’d like to share with you all over the coming weeks. The first of them is that I am now on the team of contributors for the Swedish gluten-free magazine GF Glutenfri Matglädje, which is currently undergoing a big rebranding and will be hitting shelves in Sweden later this year. I won’t give too much away about my first article just yet, but I can state for the record that it involves simple and delicious, gluten-free, veggie “real food” recipes, time-saving tips… and family fun!
In other news, I am both thrilled and humbled to have a feature spread in the latest edition of THRIVE Magazine, which always features amazing food, interesting articles and excellent, thought-provoking interviews. The latest edition, however, is truly epic. It contains an extended showcase of recipes and features about plant-loving foodies around the world, including some of my absolute favourite people. Oh, and Annie Lennox and Russell Brand are in it too!
Friends in the US, THRIVE Magazine can be found at Whole Foods, Earthfare, Sprouts, Natural Grocers, Vitamin Cottage, Mothers, Central Markets, 42+ National Chains nationwide and more than 1000 co-ops (so no excuses to not get your hands on a copy if you are keen😉 ). Friends in Europe will be able to order copies online without subscription from this coming Friday.
Wishing you all a wonderful week ahead!
❤ MM xx
ACAI & BERRY PORRIDGE BOWL
Serves 1
INGREDIENTS
100 ml quinoa oats (or plain oats)
200 + 100 ml almond or other plant-based milk
1 tbsp chia seeds
1 heaped tsp acai powder (or the contents of 4 Organic Burst acai capsules)
1 tsp blueberry powder* (optional)
2 tbsp desiccated coconut
3 tbsp frozen blueberries
1 tsp- 1 tbsp rice malt/maple syrup (optional)
1/2 a banana, chopped
Freeze dried* or fresh berries for decorating
OPTIONAL TOPPINGS
1/2 a kiwi fruit
Coconut flakes
Floral sprinkles*
DIRECTIONS
- In a small saucepan over low-medium heat, combine quinoa oats, chia seeds, desiccated coconut with 200 ml plant-based milk.
- Add half of the chopped 1/2 a banana, sweetener if (using) and the frozen blueberries.
- Remove pan from heat when porridge is cooked and add 100 ml of extra milk, acai powder and blueberry powder.
- Mix well. Serve in a bowl with remaining banana slices and other toppings of choice.
* Nordic Nordic bilberry powder and add:taste dried berries and flower sprinkles.
