Blueberry Breakfast Bowl 

by Nessa Robins

Start your morning with a burst of wholesome goodness in this vibrant breakfast blueberry bowl. This delicious breakfast is built around juicy Irish-grown blueberries, which are bursting with flavour right now. I’ve paired them with a mix of fresh fruit from my Green Earth Organics box; whatever’s ripe and ready goes in! To add a bit of crunch and a touch of indulgence, I’ve whipped up a quick homemade granola that’s as simple as it is tasty. It’s fresh, nourishing, and a great start to the day!

Enjoy!

Nessa x

Coconut Granola

Ingredients

  • 150g oats
  • 50g mixed seeds
  • 1tbsp desiccated coconut
  • 2tbsp honey
  • 2tbsp coconut oil, melted

Method

  1. Preheat the oven to 180°C/ fan 160°C / gas mark 4.
  2. Combine all the ingredients in a large bowl. Line a baking tray with greaseproof paper and carefully add an even layer of the mixture, pressing it into place with the back of a spoon. 
  3. Bake for about 10 minutes, stirring a few times while it bakes. Remove and allow to fully cool before using or storing in an air-tight container for up to 1 week. 

Blueberry Breakfast Bowl 

Serves 1

Ingredients

  • 100g blueberries, frozen
  • 1 small banana, sliced and frozen
  • 100ml water
  • 1tbsp honey
  • Topping options –granola, blueberries, sliced banana, raw nuts, chia seeds, nut butter

Method

  1. Add the frozen blueberries into a high-powdered blender, along with the banana, water, and honey. 
  2. Blitz until smooth, stopping at intervals to scrape the mixture from the side, adding a few more drops of water to help it blend smoothly. 
  3. Transfer to a bowl, smooth out the top, and add toppings of choice. Enjoy straight away.  

Raspberry Chia Pudding

by Nessa Robins

This raspberry chia pudding feels like you’re having a dessert for breakfast, as it’s so deliciously creamy and luscious. However, this pudding is packed with nutrients. Raspberries are now in season and they’re a fantastic source of fibre and vitamin C, while being rich in antioxidants. Chia seeds are a powerful source of omega-3 fatty acids, which are especially beneficial for our heart health, making them a great addition to our daily diet. While yogurt and milk provide us with protein and bone-supporting calcium. For a little crunch, some granola or chopped nuts would also make for a delicious and nutritious topping.

Enjoy!

Nessa x

Raspberry Chia Pudding

Ingredients

Serves 3

For the pudding layer

For the pink yogurt layer

  • 75g vanilla yogurt
  • 50g raspberries
  • 1 tbsp maple syrup

To serve and to layer

  • 100g vanilla yogurt 
  • Handful raspberries 

Method

  1. To make the pudding, add the milk, raspberries, yogurt, and maple to a blender. Blitz until smooth and transfer to a large bowl. Stir though the chia seeds. Cover and refrigerate overnight or for at least 4 hours.
  2. To make the pink yogurt layer, add the yogurt, raspberries, and maple to a blender and blitz until smooth.
  3. To assemble, layer the pudding with the pink yogurt, and some plain yogurt and raspberries, between three bowls or containers. Top with another spoonful of yogurt and raspberries. Enjoy straightaway or cover and refrigerate to enjoy within 3 days.