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Posted by on Feb 26, 2014 | 4 comments

Berry Breakfast Bowl {or Ice Cream for Breakfast}

Berry Breakfast Bowl {or Ice Cream for Breakfast}

For wordless Wednesday, I knew the recipe had to speak for itself…

Breakfast Berry Bowl with Granola

…so I made a bowl of ice cream for breakfast.

The size of Little’s eyes when he heard he could have ice cream for breakfast could have lit up a stadium. When he gets excited he kinda shakes and clenches his fists, its precious.

Breakfast Berry Bowl with Granola

I recognize it’s a lot easier to convince a three year old this is “ice cream” then anyone over the age of 8, but I encourage you to give it a try.

Breakfast Berry Bowl with Granola

Close your eyes and think rich berry sorbet on a hot summer day.

Breakfast Berry Bowl with Granola

It’s clean. It’s a healthy mix of carbs and protein. The cold sorbet will wake you & refresh you, while the warmed honey will comfort you. You could do this with same frozen banana, cocoa, agave and some peanut butter for a chocolate riff. Now that I say that, you may just see that here sometime soon.

Breakfast Berry Bowl with Granola

And now as always…

Breakfast Berry Bowl with Granola

…too many words for wordless Wednesday.

 

 

5.0 from 1 reviews
Breakfast {Ice Cream} Berry Bowl
There are really two recipes here. You could use store-bought granola as well. I use a vitamin which will liquify a stone. If you don't have a high quality blender, try an immersion blender or let your banana thaw slightly before whizzing. For vegan options, sub maple syrup.
Author:
Ingredients
  • 2 cups whole rolled oats, raw
  • ½ cup raw nuts (I used pine nuts)
  • ⅓ cup raw seeds (I used sunflower seeds)
  • ⅓ cup unsweetened dried fruit
  • 2 tablespoons maple syrup
  • 2 tablespoons coconut oil, room temp solid
  • 1 teaspoon pure vanilla extract
  • 1 teaspoon sea salt
  • 1 cup frozen blueberries
  • 1 frozen banana
  • ¼ cup unsweetened almond/coconut milk
  • 2 tablespoons honey, warmed (or maple syrup for vegan)
Instructions
  1. Preheat oven to 300 degrees.
  2. Combine first 8 ingredients in a medium bowl. Use your fingers to mix together really well, making sure all the oats are coated in coconut oil & maple syrup.
  3. Spread them out on a cookie sheet and bake for 20 - 30 minutes. I like mine a little toastier so check after 20 and see what you think.
  4. Remove from oven and let cool. Can be stored in an airtight jar for up to a month.
  5. While the oats are cooking, put the blueberries, banana and coconut milk in a blender/food processor and blend until very smooth. It will have a soft ice cream texture.
  6. Scoop blended mixture into a bowl, sprinkle with homemade granola & top with warmed honey.

4 Comments

    • Thanks Maureen! It was a hit around here for sure! 🙂

  1. Yum! I bet if I told my girls I made ice cream for breakfast they’d squeal with glee and eat every bite!…I may just have to try this. 🙂

    • LOL! My three year old thought it was pretty cool! Thanks so much for stopping by! I hope the family likes it! Cheers!

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