Healthy Breakfast Bowl Ideas For Your Self-Catering Holiday

Make the most of your self-catering kitchen on holiday with these easy breakfast bowl recipes.

Breakfast is the most important meal of the day, and with a good breakfast in, you’ll be able to tackle the day and make the most of every moment.

Avo and Buckwheat Bowl

INGREDIENTS

• 200g buckwheat
• 2 tbs extra virgin olive oil
• 3 tsp sesame oil
• 200g baby spinach leaves
• 200g kale leaves, stalks removed, roughly chopped
• 100g frozen sugar snap peas
• 2 garlic cloves, thinly sliced
• Finely grated zest & juice of 1 lemon
• 2 tbs soy sauce
• 2 large avocados, sliced into wedges
• 2 long green shallots, thinly sliced
• 1/2 cup coriander leaves
• 1/2 cup (80g) roasted whole blanched almonds, roughly chopped
• Soft boiled eggs to serve
• Tahini salad dressing

METHOD

1. Drain and rinse the soaked buckwheat well. Cook in a large saucepan of boiling water for 3 minutes until just tender. Drain and refresh. Set aside.
2. Heat olive oil and sesame oil in a large frying pan over a medium-high heat. Add the spinach, kale, garlic and a good pinch of salt. Cook, stirring, for 1 minute then add the cooked buckwheat and stir to heat through. Stir in lemon zest and juice and soy sauce.
3. Spoon buckwheat mixture into bowls, top with avocado, sugar snap peas, long green shallots, coriander, almond and eggs.
4. Drizzle with tahini dressing to serve

Recipe adapted from www.delicious.com.au

Quinoa Breakfast Bowl

INGREDIENTS

• 3/4 cup water, divided
• 1/4 cup tri-colored quinoa, rinsed
• 2 tablespoons dried goji berries or dried cranberries
• 1 small banana
• 1/4 cup unsweetened almond milk
• 1 tablespoon maple syrup
• 1/8 teaspoon ground cinnamon
• 1/8 teaspoon vanilla extract
• 1/4 cup fresh or frozen unsweetened blueberries
• 1 tablespoon chopped walnuts
• 1 tablespoon slivered almonds
• 1 tablespoon fresh pumpkin seeds
• Additional unsweetened almond milk and maple syrup, optional

METHOD

1. In a small saucepan, boil half a cup of water, add quinoa and reduce heat. Simmer uncovered for 15 minutes
2. Soak dried berries
3. Mash half of the banana
4. Fluff cooked quinoa with a fork and mix mashed banana, almond milk, maple syrup, cinnamon and vanilla.
5. Transfer to an individual bowl; add blueberries, walnuts, almonds, pumpkin seeds, banana slices and goji berries.
6. If desired, serve with additional almond milk and maple syrup.

Recipe adapted from www.tasteofhome.com

Grain-Free Apple Pie Granola

INGREDIENTS

• 2 tablespoons coconut oil
• Granola:
  • 1/2 cup finely chopped almonds
  • 1/2 cup sweetened shredded coconut
  • 1/4 cup pine nuts
  • 1/4 cup chopped walnuts
  • 1/4 cup chopped pecans
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground nutmeg
  • 1 teaspoon vanilla extract
  • 2 tablespoons maple syrup
• 1/4 cup chopped dried apples
• Double cream Greek yogurt
• Fresh apples sliced

INSTRUCTIONS

1. Preheat oven to 350°.
2. In a large skillet, heat coconut oil over medium heat. Add the granola ingredients. Stir until coated in oil; add chopped apple.
3. Transfer mixture to a foil-lined 38 x 25 cm pan. Bake, stirring occasionally, until golden brown, 12-15 minutes (do not burn).
4. Cool 10 minutes. Break into pieces. Can be store in a sealed container up to a week.
5. Serve with Greek yogurt and fresh apple slices

Recipe adapted from www.tasteofhome.com