Want to know how to make your breakfast look and taste like the food of all the Instagram pros? Here are ten of our favourite breakfast bowl recipes that we’ve picked out from three new healthy recipe books out there right now
We all love to scroll endlessly through Instagram looking at the latest food trends. And if like us, you’ve been stalking the foodies of Instagram you won’t have failed to notice that breakfast bowls are the newest cool and colourful craze. With a staggering 125,985 breakfast bowl hashtags on Instagram today, this is a trend we needed to get involved in. Bursting with colour and packed with nutrients, this is a trend that will help you start your day right (and will brighten up your Instagram in the process). From smoothie bowls to Kedgeree we’ve hunted down some of the best breakfast bowls out there. Happy breakfast-ing!
Nourish Bowls: Simple and Delicious Balanced Meals in a Bowl (Quadrille), £15 on Amazon
Nourish bowls has over 60 hearty recipes that will not only taste nutritious and yummy but they’re all made with an aim to look great on your Instagram. This book includes not only filling breakfast bowls but also ‘Light Bowls’ and ‘Full Bowls’ that will keep you filled throughout the rest of the day.
1. CINNAMON GRANOLA WITH PEAR & KALE SMOOTHIE BREAKFAST BOWL
For the cinnamon granola
Preheat the oven to 140°C/275°F/ gas mark
1. Line a baking tray with baking parchment. Melt 85g (3 oz./
8 tbsp) coconut oil and 2 tbsp honey over a low heat.
2. Place 100g (3 ½ oz./1 cup) uncooked jumbo rolled oats, 20g (. oz./2 tbsp) quinoa,
20g ( ¾ oz./3 tbsp) pumpkin seeds, 20g ( ¾ oz./2 tbsp) flaxseeds,
40g (1 ½ oz./ ¼ cup) roughly chopped almonds, 20g ( ¾ oz./ ¼ cup)
dried cranberries and 1 tsp ground cinnamon (or more to taste) in a
3. Add the melted coconut oil and honey and stir well, until
coated in the oil.
4. Tip onto the prepared tray and spread the mixture out
evenly. Bake in the oven for 50 minutes, stirring a couple of times to
make sure it doesn’t stick and burn.
5. Remove from the oven and leave to cool for 10 minutes. If you want extra-crunchy granola, turn the
oven off and leave the door open, with the granola still inside.
For the pear and kale smoothie
Blend together 1 pear, quartered
and cored, a large handful of kale, tough stalks removed and leaves
shredded, some coconut water and, if you need a little more sweetness,
1 tsp runny honey. (If your blender isn’t powerful enough for raw kale,
steam for a few minutes first.)
To assemble your bowl
Add the pear and kale smoothie to the bowl,
then add 3 heaped tablespoonfuls of granola. Top with a spoonful of
dairy-free coconut yogurt or natural (plain) yogurt, pumpkin seeds,
shelled hemp seeds, and dried cranberries.
2. KEFIR, BANANA, & CACAO SMOOTHIE WITH ALMOND GRANOLA AND BEETROOT CRISP BREAKFAST BOWL
For the almond granola
Preheat the oven to 140°C/275°F/gas mark
1. Line a baking tray with baking parchment. Melt 85g (3 oz./
8 tbsp) coconut oil in a pan. Place 100g (3 ½ oz./1 cup) uncooked
jumbo rolled oats, 1 tsp ground ginger, 1 tbsp beetroot (beet) powder,
55g (2 oz./ ½ cup) dried blueberries, and 55g (2 oz./ 1/3 cup) roughly
chopped almonds in a mixing bowl.
2. Add the melted coconut oil and
stir well, until coated in the oil.
3. Tip onto the prepared tray and spread the mixture out evenly. Bake in the oven for 50 minutes, stirring a couple of times to make sure it doesn’t stick and burn.
4. Remove from the oven and leave to cool for 10 minutes. If you want extra-crunchy
granola, turn the oven off and leave the door open, with the granola
For the beetroot crisps
Scrub and thinly slice raw beetroot (beet),
ideally with a mandolin, spread the slices out in a single layer on a
baking tray, and bake in the oven at 180°C/350°F/gas mark 4 for 10–15
minutes, until crisp. Stored in an airtight container, the beetroot crisps
will last 2–3 days.
For the kefir, banana and cacao smoothie
Blend ½ frozen sliced
banana, 1 tbsp cacao powder, ½ tsp matcha powder (optional), a large
handful of spinach, ½ peeled and roughly chopped avocado, and
100ml (3. fl. oz./ 1/3 cup) kefir, adding a little water or coconut water if
needed to obtain the right consistency.
To assemble your breakfast bowl
Add the smoothie to the base of the bowl.
Top with 3 heaped tablespoonfuls of granola, some beetroot crisps,
and a spoonful of pomegranate seeds.
3. BANANA, CUCUMBER, AVOCADO AND MINT SMOOTHIE WITH QUINOA FLAKES BREAKFAST BOWL
For the banana, cucumber, avocado and mint smoothie
- Place 2 tbsp quinoa flakes in a bowl with enough water to cover, and leave to soak
for 30 minutes.
2. Blend together a frozen sliced banana, ¼ cucumber,
chopped, 1 small peeled, de-stoned avocado, a small handful of mint
leaves, roughly chopped, the soaked quinoa flakes, and 150ml (5 fl. oz./
2/3 cup) coconut water.
To assemble your breakfast bowl
Add the smoothie to the bowl and top with a small handful of halved black grapes (or blueberries) and sprinkle over a few extra quinoa flakes.
4. SMOKED HADDOCK OMELETTE WITH FARRO AND YUZU HOLLANDAISE BREAKFAST BOWL
For the farro
Cook 30g (1 oz./ ¼ cup) farro (wheat berries) according
to the packet instructions and drain.
For the spinach, mixed herbs and cress
Chop a handful of spinach with
some mixed herbs and cress.
For the yuzu hollandaise
- Melt 100g (3 ½ oz./7 tbsp) unsalted butter
and skim off any white solids.
2. Keep the butter warm while you bring a
pan of water to a simmer.
3. Place a heatproof bowl over the simmering
water pan, and in the bowl whisk together 2 egg yolks and 1 tsp
white wine vinegar until you have any airy foam (sabayon). Remove the bowl from the pan and whisk in a little of the melted butter, then
replace the bowl over the pan and whisk constantly.
4. Repeat until all the butter has been whisked in and the texture is similar to mayonnaise. Add a little yuzu (or lemon juice), salt and freshly ground black pepper
For the smoked haddock
Bring a small pan of milk seasoned with a
little sea salt to a simmer, add 140g (5 oz.) un-dyed smoked haddock
fillet, and poach for 6–8 minutes until soft and flaking. Remove from
For the omlette
Gently beat 2 large eggs using a fork. Heat a medium
frying pan until really hot, adding 1 tsp olive oil. Add the beaten eggs
and leave for about 5 seconds so that the mixture begins to bubble up,
then start to pull the cooked edges into the centre and tip the runny
middle to the edges. When the surface is still a little runny, fold over the
omelette and remove from the heat.
To assemble your breakfast bowl
Serve the omelette topped with the drained
poached haddock, flaked into pieces, the farro, spinach, herbs, cress,
and a spoonful of yuzu hollandaise.
The Yoga Kitchen, by Kimberly Parsons (Quadrille), £20
Kimberley Parsons is a trained naturopath and chef and her book follows the principle of combining your diet with your holistic health in order to unite and strengthen your entire system. These engergising recipes are created not only to make you feel amazing but Parsons’ breakfast bowls are also visually stunning.
5. ORANGE & FIG QUINOA BREAKFAST BOWL
Prepare this the night before you want to eat it.
200g (7oz/2 cups) quinoa flakes
100g (3 ½ oz/1 cup) quinoa puffs
100g (3 ½ oz/1 cup) gluten-free oats
1 tablespoon vanilla extract
400ml (14fl oz/1 ¾ cups) freshly pressed orange juice (or other juice of choice such as apple, carrot or pink grapefruit)
150ml (5fl oz/ 2/3 cup) filtered water, plus extra for soaking
10 dried figs, roughly chopped
75g (2.oz/generous ½ cup) goji berries
25g (1oz/ ¼ cup) sunflower seeds
25g (1oz/ ¼ cup) pumpkin seeds toasted coconut flakes and fresh fruit, (such as figs or blueberries)
- The evening before, place the quinoa flakes, puffs and oats into a large mixing bowl. Stir to combine, then add the vanilla extract, orange juice and water and stir to combine again.
2. Now add the chopped figs and goji berries and stir well. Cover the bowl with clingfilm (plastic wrap). Place the seeds in a small bowl and just cover them with filtered water.
3. Cover the bowl with clingfilm. Place both bowls in the refrigerator overnight. They can be kept for 3–5 days in the refrigerator.
4. In the morning, uncover the soaked quinoa mixture and stir to loosen. You may like to add a little more juice or water to help soften it.
5. Drain the soaked seeds and divide among 4 bowls (or keep the seeds for garnishing the top of the oats). Scoop the soaked quinoa into the bowls, then top with toasted coconut flakes and fresh fruit.
Keeps for 3–5 days in the refrigerator.
6. GREEN BREAKFAST BOWL
2 tablespoons melted coconut oil
2 garlic cloves, finely chopped
20g ( ¾ oz/scant ¼ cup) raw almonds, roughly chopped
20g ( ¾ oz/scant ¼ cup) pumpkin seeds
20g ( ¾ oz/scant ¼ cup) sunflower seeds
100g (3.oz/1 cup) cooked quinoa
¼ teaspoon sea salt
150g (5oz) kale, stalks removed and leaves torn into bite-sized pieces
50g (2oz/1 cup) baby spinach leaves
125g (4oz/2. cups) halloumi
50g (2oz/1 cup) freshly grated coconut flesh
2 lemon wedges
1 avocado, halved, peeled, stoned (pitted) and sliced
1. Put the eggs in a small saucepan with just enough water to cover. Bring to the boil and boil for 3 minutes. Remove the eggs with a slotted spoon, place the eggs under cold running water until cool enough to handle. Very carefully peel off the shells and set aside.
2. Heat 1 tablespoon of the coconut oil in a large frying pan over a medium heat. Add the garlic and cook, constantly stirring, until the garlic is fragrant and lightly browned. Add the almonds, pumpkin seeds and sunflower seeds and toast until lightly browned.
3. Add the cooked quinoa and the sea salt. Now add the kale and spinach leaves and mix to incorporate. Once the kale and spinach have slightly wilted remove from the heat.
4. Spoon the mixture into serving bowls then, using the same frying pan, crumble the halloumi into the pan and gently cook until golden on all sides. This will only take a few minutes. Remove from the pan and set aside.
5. Add the halloumi to each serving bowl. Place the eggs into the frying pan and turn until a little colour is added to each egg. Add an egg to each bowl, followed by the grated coconut flesh, lemon wedges and avocado slices. Serve immediately while still warm.
Spoon, by Annie Morris and Jonny Shimmin (hardie Grant), £15
Spoon is a book dedicated entirely to that all important first meal of the day. Morris and Shimmin have created a book filled with breakfast bowls both sweet and savoury. This recipe book also boasts some interesting flavour combinations such as Avocado porridge with Sweet Chilli Jam, perfect for the more adventurous breakfast-maker.
7. KEDGEREE BREAKFAST BOWL
300 g (10. oz) undyed smoked haddock
570 ml (1 pint/2.⁄. cups) full-fat (whole) milk
60 g (2 oz/. stick) butter
1 onion, finely diced
2 teaspoons light curry powder, plus extra to garnish
60 g (2 oz/. cup) plain (all-purpose) flour
500 g (1 lb 2 oz/2.⁄. cups) cooked basmati rice
salt and freshly ground black pepper, to taste
2 eggs, softly boiled for 7 minutes, peeled
small bunch coriander (cilantro), roughly chopped
1. Gently poach the haddock in the milk for 8 minutes. Remove the haddock, reserving the
milk. Cover and set aside.
2. Melt the butter in a frying pan (skillet), add the onion and curry
powder and cook gently with a little salt until the onion is soft. Add the flour and cook briefly to form a roux.
3. With the pan off the heat, add 1 ladleful of the warm poaching milk to the roux, stirring constantly. Return the pan to a gentle heat and continue to add the milk gradually, stirring all the time. Once the milk has all been incorporated, leave to simmer for 5 minutes.
4. Warm the rice in a steamer, or place briefly in boiling water, then drain. Season to taste.
5. To serve, spoon the rice into 4 bowls. Halve the boiled eggs and place each half in a bowl. Spoon the sauce and flaked smoked haddock into the centre and garnish with chopped coriander and a sprinkling of curry powder.
8. AVOCADO PORRIDGE WITH SWEET CHILLI BREAKFAST BOWL
Makes 2–3 bowls
Sweet chilli jam
½ fresh red chilli
2 tablespoons honey Porridge
125 g (4 oz/1 cup) oats (oatmeal)
250 ml (8. fl oz/1 cup) water
250 ml (8. fl oz/1 cup) milk (any kind)
squeeze of lemon juice
1 ripe avocado
1. To make the sweet chilli jam, deseed the chilli and slice it into thin strips. Place the chilli and honey in a pan over a medium heat and cook for 5 minutes until it forms an almost jam-like consistency.
2. To make the porridge, place all the ingredients in a pan and cook over a medium heat for 5–10 minutes.
3. Slice the avocado in half and remove the skin and stone. Then slice each half into thin strips.
4. Divide the porridge into bowls and top with the avocado and a drizzle of the sweet chilli jam.
9. MEXICAN BREAKFAST BOWL
Makes around 4 generous portions
4 eggs, to serve
2 ripe avocado, peeled, de-stoned and cut in half, to serve
1 x 250 g (9 oz) tin sweetcorn, drained (or fresh from the cob) bunch of fresh coriander (cilantro)
3 medium tomatoes, diced
3 spring onions (scallions), finely chopped
juice of 2 limes
2 tablespoons olive oil
1 teaspoon ground cumin
1 tablespoon butter
1 medium onion, peeled and chopped
1 garlic clove, finely chopped
1 x 400 g (14 oz) tin black beans, drained (or soaked and cooked dried beans)
vegetable stock (or some of the liquid reserved from cooking the beans)
Red chilli salsa
16 dried arbol chillies
1 tablespoon olive oil
8 tomatillos (you can use tomatoes if you cannot find these), halved
3 garlic cloves, peeled
juice of 1 lime
2 tablespoons honey
pinch of ground cinnamon
1. For the corn salsa, pat the corn kernels dry using paper towels, then place directly into a hot frying pan (skillet) to char. The aim is to get a nice colour on the corn and get a
toasted flavour through the salsa.
2. Strip the leaves from the coriander and finely chop them.
3. Once the corn has cooled a little, combine it with the remaining salsa ingredients in a bowl and mix. 4. For the refried beans, melt the butter in a frying pan over a medium heat. Add the onion and garlic and cook for 5–10 minutes until soft.
5. Turn the heat up a little and add the beans, pressing them gently with the back of a spoon. Leave some beans whole and some crushed (unless you prefer a more even texture). If the mixture is getting a little dry, add some stock or cooking liquid to achieve the preferred texture.
6. For the red chilli salsa, start by taking the stalks off the chillies and removing the seeds.
7. Fry the chillies in the
oil for a couple of minutes until they are slightly lighter in colour. Remove the chillies and add the halved tomatillos or tomatoes to the pan.
8. Cook for a couple of minutes on both sides and then put them in a blender with the fried chillies, garlic, lime juice, honey and cinnamon. Gradually add the water and pulse until you get the consistency you want.
9. To serve, place a generous portion of the beans and corn salsa next to a sliced half of avocado. Fry an egg,
place it on top and drizzle with chilli salsa — the amount depends on how spicy you are feeling that morning.
10. BLACKBERRY + APPLE BIRCHER BREAKFAST BOWL
100 g (3 ½ oz/ ¾ cup) oats(oatmeal)
¼ teaspoon ground cinnamon
1 ½ red apples, peeled and grated
zest of ½ lemon
250 ml (8. fl oz/1 cup) of milk (any kind)
½ tablespoon maple syrup or honey
175 g (6 oz/ ¾ cup) blackberries
2 tablespoons water
½ tablespoon maple syrup or honey
slices of red apple (optional)
1. Put all the ingredients for the Bircher in a bowl and mix thoroughly.
2. Cover and place in the fridge overnight.
3. To make the blackberry compote, put all the ingredients in a pan over a medium heat and cook until the blackberries are soft but have not lost their shape.
4. Serve the compote on top of the Bircher, with fresh slices of apple, if you wish.