Ready to mix up your breakfast routine? Then this blended, berry breakfast bowl (I promise, I did not plan the alliteration in advance!) is exactly what you need to try.

Part smoothie, part porridge, it is quick, simple, delicious, and packed with power-nutrients to get you going and keep you going all morning long. Despite it’s creaminess, it has no dairy; the velvety texture comes from soaked millet, nuts and seeds.

I was inspired to make this recipe after trying something similar at Greens, the iconic vegetarian restaurant in San Francisco. My husband and I went there for brunch while we were in the Bay Area, visiting family, and I ordered a raw, blended, chilled, buckwheat-fruit “porridge.” My husband thought I was crazy. Then he tried it, and regretted not ordering it as well.

Here is the gist of the recipe: soak some grains, nuts and seeds in cold water overnight. In the morning, drain all and blended with fresh fruit until velvety-smooth.

You can use buckwheat groats in the recipe, but after some experimenting, I am most keen on using millet. The flavor is especially mild, so the final result sings fresh fruit.

As you can imagine, this recipe is incredibly versatile! Change up the fruits, grains and seeds according to what you prefer and have on hand. The berries I used were especially sweet, so I did not need any added sweetener, but taste away and add a bit of stevia, maple syrup or honey according to taste.

As far as pre- or post-running (or any exercise, for that matter) fuel, I can attest that eating this makes me feel like superwoman! One serving has more than 13 grams of protein (!), more than 6 grams of fiber (happily full for hours!), and is rich in helathy fats from the nuts, seeds, and the stealthy addition of avocado. Truly a super-power breakfast bowl!

Happy eats, everyone!

Blended Berry, Grains and Nuts Breakfast Bowl {vegan & GF}

Author: Camilla
Prep Time: 5 mins
Total Time: 5 mins
Yield: 2 servings 1x

Print Recipe

Scale

Ingredients

1/3 cup nuts (e.g., cashews, hazelnuts, almonds, walnuts)
1/4 cup seeds (e.g., hemp hearts, pepitas, sunflower seeds)
1/4 cup milet or buckwheat groats (raw)
1/4 of a ripe Haas avocado
1–1/2 cups frozen berries (I used raspberries, strawberries and blueberries)
1 cup chilled nondairy milk (I used almond)
pinch of fine sea salt
Optional: stevia or other sweetener to taste

Instructions

Place the nuts, seeds and millet in a medium bowl; cover with enough cold water to cover by 1 inch. Let soak overnight (6-10 hours); rinse and drain under cold water.
Place the drained nuts, seeds and grins in a blender, Add the remaining ingredients and blend until completely smooth and velvety. Divide between two bowls and serve.