If you’re in a hurry, this breakfast-in-a-bowl takes less than 5 minutes to make from prep through cooking. It’s packed with nutrients and very satisfying – you won’t have a craving for a mid-morning snack.
This is a variation of Dr. Joel Fuhrman’s Quick Banana Breakfast To Go from his book, Eat to Live. If you saw my post last week, you’ll know that I’m following the weight loss plan in his book for the month of January. I ate this for breakfast almost every day last week and felt great – held me all the way to lunch without even a twinge of hunger.
For a gluten-free version of this, substitute 1 cup cooked quinoa for the oatmeal.
Ingredients
½ cup uncooked rolled oats (not instant) – or 1 cup cooked quinoa
2 tbsp. dried currants or raisins
1 tbsp. raw sunflower seeds
1 tbsp. walnuts
1 banana
½ cup fresh or frozen raspberries
½ cup fresh or frozen blueberries
½ cup fresh or frozen pomegranate seeds (or ¼ cup pomegranate juice)
½ cup soy or almond milk
¼ cup water
Directions
- Place oatmeal, currants, and sunflower seeds in a microwave-safe bowl and add water on top. If you are using pomegranate juice instead of pomegranate seeds, use the juice here instead of water.
- Add in blueberries, raspberries and sliced bananas.
- Place uncovered in microwave and cook for 3 minutes.
- Remove from microwave and add soy/almond milk, pomegranate seeds and walnuts.
- Mix and serve hot immediately.
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