‘Tis the season of red berries!
After our Thanksgiving meal, I had lots of cranberries and pomegranate berries leftover. I didn’t want them to go to waste, so I created a delicious breakfast bowl full of red berries. It was light, but filling enough that I wasn’t hungry again until lunchtime.
Pomegranate are fantastic little superfoods. They are jam packed with antioxidants, vitamin c, are immune boosting, and can reduce both blood pressure and cholesterol.
I use chia seeds as the base for the “porridge”, which is about the easiest overnight breakfast to prepare. I explain below.
If you’ve never had pomegranate seeds, they are delicious although a bit labor intensive to extract from the body of the fruit. There are lots of cool tricks. Youtube “how to deseed a pomegranate” and you’ll find lots of tricks.
If you are shorter on time, you can buy pomegranate seeds from many grocery stores in the winter. They’re a little pricey, but they are the best winter fruit, hands down. Don’t take my word for it. Ask my toddler who guzzled down half of the seeds I didn’t use for breakfast. She has the red stained lips and tongue to prove it!
Red Berry Breakfast Bowl:
3 Tbs chia seeds
1 cup milk (I use hazelnut milk, but any non-dairy milk will work very well)
1/4 cup pomegranate seeds
1/4 cup dried cranberries
1/4 cup goji berries
1/4 cup-1/2 cup almonds
optional add-ons: Tbs hemp seeds, maple syrup, cinnamon, cashews, pistachios (anything your heart desires)
To prepare your chia seed porridge, combine your chia seeds with the milk in a bowl. Stir well. Let sit for at least 10 minutes. I make mine the night before so I don’t have to worry about it the next morning. If you make it overnight, cover with a plate or a lid just to protect it.
When chia seeds are reads, stir them again and add in the berries, nuts and anything else you want to add in.
Eat and enjoy!