A delicious anti-inflammatory and anti-oxidant breakfast recipe to boost our energy levels first thing in the morning.
I’m a huge fan of anti-inflammatory cuisine and to honour this I decided to start my blog with this blueberry breakfast bowl which is easy to make, can be prepared in advance but most importantly it’s scrumptious! Including kefir and granola this two-serving Blueberry Breakfast Bowl makes the perfect on-the-go-breakfast when we’re tempted to grab a donut or pastry. And this is where our body will thank us for choosing its gut-healthy and anti-inflammatory instead of processed sugar.
Ingredients (Always choose organic when possible)
2 cups rolled oats
½ cup almond slices, crushed
½ cup honey (Prefer organic raw local honey or organic manuka honey)
1 teaspoon melted coconut oil
1 tablespoon cinnamon
1 teaspoon vanilla extract
2 cups of kefir
2 cups fresh blueberries
Bee pollen, optional
Directions
Preheat oven to 170°C. Place rolled oats and almonds flat on a baking sheet. Bake for 10 minutes. In a small bowl combine honey, cinnamon, oil and vanilla extract. Once the oats are done, take out of the oven and turn it off. Drizzle the honey mixture over the oats and toss to coat. Place back into the oven while it’s still warm for another 5-8 minutes. Take out and let cool completely.
In a small jar add Kefir on the bottom with a tablespoon. Then layer granola, then Kefir, then finish with granola. Top with blueberries
and bee pollen and enjoy!
ANTI-INFLAMMATORY, ANTI-OXIDANT, GLUTEN-FREE, VEGETARIAN
Keeps: 3 days in the fridge
