Summer Breakfast Bowl for Champions

Click here to view recipe.

Bountiful Breakfast Bowl

Bountiful Breakfast Bowl

“Breakfast of champions.” A phrase that was blasted on the television and radio all the time when I was a young girl. Of course, this referred to Wheaties breakfast cereal.  And I later remembered  that Breakfast of Champions is the title of a book written by Kurt Vonnegut (I’ve read the book but my breakfast creation isn’t named after that).

We are experiencing a very warm, sunny June in Seattle so I’ve been gravitating toward room temperature or colder foods, yet I really need a filling, healthful breakfast.  I’m not a jump-out-of-bed-put-something-in-my-mouth kind of girl in the morning.  Oh no.  Within an hour of opening my eyes (6am or so), I do require my one and only latte of the day – madewith my home machine, of course.  I then grab some fruit or toast, I exercise and then sit down and eat a proper breakfast around 10am.

And this is what I have become hooked on this summer.   The cereal falls somewhere between muesli and a breakfast bowl.  As an aside, I like having milk, cheese and yogurt daily to help my little bones stay strong and healthy.  Of course I love fruit, nuts and seeds too. So this breakfast bowl speaks to me much more than, say, a smoothie.  I have opted out of the smoothie rage.  Call me crazy or difficult, but I like texture in my food.  It keeps my hunger at bay for hours.

And boy, when I have this “meal in one” – I stay full and satisfied for a long, long time.

Also of note, the yogurt I use, Ellenos, is whole milk yogurt.  It’s from a relatively new company in Seattle and I am absolutely smitten with it, and really — I prefer it to ice cream any day.  If you live anywhere near Seattle, I implore you to find this product and give it a try.

Meal in One Breakfast Bowl

Makes enough for 4 breakfast bowls



Oatmeal Ingredients
  • 2 cups old fashioned oats
  • 2 cups milk (you can use juice or almond milk if you don’t do dairy)
  • 1 organic apple, cored and grated
  • 1 teaspoon ground cinnamon

Combine the above and let it sit in the refrigerator at least an hour or overnight.  This keeps well for up to five days. Remove 1/4th of this for each bowl of goodness.

Topping Ingredient Options

After taking my serving of soaked oats and plopping it in the bowl I use the following as toppings:

  • Berries (here you see blueberries, but strawberries or blackberries or raspberries are all perfect)
  • Some type of toasted chopped nuts (I love pecans)
  • Toasted seeds (I often use sunflower or pumpkin or chia seeds or a combo)
  • Unsweetened, shredded coconut flakes
  • Cubed mango or banana or apricots or peaches other seasonal fruit you love
  • Ellenos yogurt

Let your imagination go wild!

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