ROCK MY BOWL

You hear it all the time...."Breakfast is the most important meal of the day!" And as mothers,  we always try to ensure our kids have a good breakfast inside them, that will set them up for the day ahead. But how often do you eat a good breakfast yourself?

When not at foodie markets and pop-ups around town serving up her power bowls, amazing Rebecca, the lovely mama behind Rock My Bowl, is on a one woman mission to have you eating a better breakfast. Her handmade granolas are game-changing - whether its Cacao & Sea Salt (hello new addiction, don't say i didn't warn you), Cardamon & Apricot and soon her incredible Christmas blend with crystalized ginger - you can find her in The Mamahood Marketplace where there is an exclusive 15% discount code for mamas too. But for the time being, here she shares a very special breakfast recipe for you...

After having my son, i realised we are all so tired and time-poor as mothers, that we often make bad food choices from the minute we wake up, which keep us feeling exhausted and worn out. I started ROCK MY BOWL because I wanted to share my healthy bowls with everyone. 

And as the weather gets colder, there is nothing better for breakfast than a warming bowl of porridge. On our market stall there are two or three gourmet options on the menu and they are always popular. When writing the menu I tend to be led by whats in season and what i find delicious and go from there.

I created this bowl for the recent Rude Health Porridge championships! It is decadent and beautiful and would work well for the whole family. Feel free to change the fruit as you wish or the season changes. However the tartness of the plums cutting through the creamy oats is hard to beat. Enjoy x

 

COCONUT PLUM PORRIDGE WITH A WHIPPED GREEK YOGHURT AND FIG TOPPING

Porridge
1- 2 cups of grains (i used, freshly flaked oats, barley and quinoa)
1-2 cups of water
Ecomil coconut milk
Tin of coconut milk
Pinch of salt

Plum Compote
4-6 plums - quartered
Lemon juice
Coconut sugar
Cinnamon
1/2 tsp fresh grated ginger
Vanilla extract
Toppings
Full fat greek yoghurt
Cinnamon
3 figs
Honey
Butter, coconut chips, pecans, pistachios, petals

Method
Begin by making your plum compote. Put the plums, lemon juice, coconut sugar, vanilla, ginger and cinnamon in a saute pan and gently cook until fragrant and softening. Turn very low whilst you prepare your figs and porridge. Chop the figs in half and place in a pan. Add a good amount of the best honey you can get and cook on a medium heat until the figs begin to caramelise and release beautiful fig syrup. Turn down. Quickly add a small amount of cinnamon and honey to the greek yoghurt and whip until creamy. Put all ingredients for porridge except the tin of coconut milk in a large pan. Heat slowly until bubbling and creamy...then add the coconut cream from the tin of coconut milk. When the porridge is your perfect consistency pour into 3-4 bowls. Top with a knob of butter and press the plums into the porridge. Add a really good spoon of yoghurt the caramelised figs and add the extra toppings as you wish. 

Image credit: Clemmie Hooper (@mother_of_daughters)

COOKDiana Bardega