grapefruit + ginger breakfast bowl 

may 25th, 2016

homesweet-breakfast

It's been a long, long time since I shared on this space. The past few months have had their fair share of speed bumps, and they've pushed me to simplify and take some time for myself. For me, that meant time spent with family and friends, cooking and sharing nourishing, comforting foods, and reducing time spent on the computer and on social media. It was the right move for me to make at the time, but I've missed this space a whole lot!

Now that the craziness of the past few months is subsiding, I'm slowly getting back into routines that I had put on the back burner. Although part of me wishes I were sharing a fancy pants recipe with you all today, it just wouldn't be reflective of what's been going on in my kitchen lately. There have been lots of trips to the Boston Public Market for fresh pasta and produce, many nights have been taco night, and breakfast bowls have been big. Mother nature is keeping us on our toes over here in Boston this spring, and these bright and nourishing bowls can easily be changed up to accommodate whatever weather is thrown our way. I love that, and I love simple, fun, and quick, especially when it comes to breakfast (I'm never swimming in time weekday mornings.) 

I understand that May isn't exactly citrus season, but it's been so darn cold some days, and then so hot the next, that I just need some vibrancy and zing in my meals that'll give me that little pep in my step while we wait for summer to settle in. This breakfast bowl can be enjoyed hot or cold, and can totally be customized to your liking. This one is just sweet enough without being overwhelmingly so, and I love that I can toss it all into a jar and take it to work with me when I'm tight on time (hello Mondays.) The ruby red grapefruit will wake you right up, the oats will keep you satisfied, and the ginger syrup will make your heart happy, guaranteed. 

Being back on this space feels so good, and I can't wait to get back to posting regularly! Thanks for following along and sharing Home Sweet with me. :)

grapefruit + ginger breakfast bowl 

serves 2

ingredients - 

  • 1 cup rolled oats 
  • 2 cups unsweetened almond milk
  • 1/2 ruby red grapefruit, segmented 
  • greek yogurt, I used Sophia's Greek Yogurt - incredible stuff
  • walnuts, halves/pieces 
  • coconut flakes, unsweetened 
  • 1 Tbsp chia seeds 

ginger syrup - 

  • 1 cup sugar, organic 
  • 1 cup water
  • 3/4 - 1 cup fresh ginger, peeled and thinly sliced

This meal is a quick and simple one. 

In a separate saucepan, bring sugar and water to a boil over medium-high heat, stirring constantly to dissolve sugar. Add sliced ginger and heat until the mixture simmers. Remove the saucepan from heat, and allow to sit and cool for 30 minutes. Use a sieve to strain the syrup into a jar. Set aside. *This recipe will make more than enough, so you'll have some leftovers to enjoy at a later date!

While your ginger syrup cools, bring your almond milk to a boil. Once reached, add rolled oats and chia seeds, and immediately reduce heat to medium. Cover and allow them to simmer for around 5 minutes. *Do not stir - doing so may lead to weaker and soggier oats! 

Remove from heat once cooked, add a splash more almond milk if desired, and transfer to your breakfast bowl. Now comes the fun part :). Add a big dollop of greek yogurt, wedges of ruby grapefruit, a handful of walnuts, a big pinch of coconut flakes, and top it all off with a drizzle of fresh ginger syrup. 

Happy breakfasting!