3 Healthy Indian inspired breakfast recipes

Cinnamon-pecan granola

Makes enough for 1 person

Ingredients:

1/4 cup jumbo rolled oats (use gluten-free oats if you prefer)
1 teaspoon honey
1/2 teaspoon cinnamon
5 pecan nuts, roughly broken into smaller pieces
1 tablespoon flaked almondsSeeds of 1/2 a pomegranate
1 cup Greek yogurt (or plant-based yogurt if dairy-free)

Method:

1. Start by making the granola. Mix the oats, cinnamon, pecans and flaked almonds and put them in one flat layer on an oven-proof dish. Drizzle the honey on top, trying to make sure that you do so evenly.
2. Put the granola mixture under a grill on a medium heat, to gently toast the oats. It will take approximately 10 – 12 minutes to toast the oats, make sure that you shuffle them a couple of times during the cooking period, to make sure that they colour evenly. Once the granola is a golden colour, take it out from the grill and leave it to start cooling.
3. Separate the seeds of the pomegranate.
4. Once the granola has cooled for 15 minutes, layer the granola. Start with a yogurt base, them sprinkle the granola on top, and finally, scatter over the pomegranate seeds.

 

Pineapple chia pudding

Make enough for 1 person

Ingredients:

1/4 cup jumbo rolled oats (use gluten-free oats if you prefer)
1/3 milk (use plant-based milk if dairy-free)1/4 cup yogurt (use plant-based yogurt if dairy-free)
2 teaspoons chia seeds
1 drop of almond extract
1/2 cup of pineapple chunks
1 heaped tablespoon flaked almonds
1 teaspoon honey

 

Method:

1. In a jar or container, put the oats, milk, yogurt, chia seeds and almond extract and stir them together. Put the container in the fridge, to allow the pudding to set overnight.
2. In the morning, toast the flaked almonds in a small pan, drizzling them with the honey, so that they become caramelised and crunchy.
3. Whilst the flaked almonds are still warm, top the pudding with the pineapple chunks and the almonds.

 

Rose, almond & pomegranate smoothie bowl

Makes enough for 1 person

Ingredients:

2 frozen bananas
1/3 cup milk (use plant-based milk if dairy-free)1/2 teaspoon rose water
1 heaped tablespoon flaked almonds (plus a few extra for garnish, if you like)
Seeds from 1/2 pomegranate (keep a few aside for garnish, if you like)
Rose petals (for garnish)

Method:

Put the frozen bananas, milk, rose water, flaked almonds and pomegranate into a blender, and blend till smooth. Garnish with rose petals, flaked almonds and pomegranate seeds.