Chilly mornings invite breakfasts that warm you from the inside out and satisfy too. This morning, I caught a video presentation of a vegan chef preparing a peach and granola dish and it gave me an idea for breakfast.
Not having any peaches on hand this morning, i decided to use frozen blueberries from my freezer to recreate the dish I had viewed.
The blueberry granola dish was a simple creation but very satisfying. I just added a cup of tea for that extra warmth and called it a wrap.
Fresh blueberries aren’t always available during the colder months and when you can find them the price is usually more extreme, therefore it is acceptable to use a frozen variety that can be kept for longer periods of time in the freezer.
Of the other ingredients, the granola and dried fruits; well, I make my own granola and put it in containers that will keep it fresh. I make a variety of granola, some with dried fruit, some with nuts, some with neither. Granola is a great base for cold or hot cereal, desserts and even quick snacks. Granola can be eaten in a bowl hot or cold, in a dish with yogurt or by the handfuls. Granola when served with nuts and dried fruits add immensely to the nutritional values.
Dried fruits can be purchased or dehydrated in an oven or dehydrator. Once this is accomplished, the dried fruits are placed in air-tight containers away from light and it can last for extended periods of time. Dried fruits have large amounts of concentrated sugars and while they make for a quick sweet treat; these concentrated sugars can be a source of concern for people with diabetes who react to sudden spikes in their glucose levels.
This morning, my quick and very inexpensive Blueberry Granola breakfast gave me the right boost of energy and satisfaction to begin my day.
- 1 cup granola
- 1 cup frozen blueberries
- 1/2 water
- 1 teaspoon raw sugar
- pinch coriander
- pinch salt
- 1 teaspoon corn starch
- 2 Tablespoons cold water
- raisins / craisins
In sauce pan, add blueberries, salt, coriander, raw sugar and 1/2 cup of water, and bring to a boil. Once blueberries mixture is boiling, mix the cornstarch and cold water to a paste and add to the blueberry mixture, lower heat and continue cooking until the liquid thickens and becomes a blue sauce. Turn off the heat and prepare the dish.
Layer the granola on the bottom of the dish, cut up the banana and place slices around the dish and then pour the blueberry compote unto the granola and bananas slices. Top with dried fruit and nuts of your choice and enjoy.
I hope you will share this with others, and let me know how your dish turned out and if you were encouraged to further improved on this very basic breakfast dish.