Breakfast bowl recipes with Primrose’s Kitchen
Fuel your day with a nourishing breakfast bowl
Here are a couple of breakfast bowl ideas you can make to kickstart your day. Using a pear & apricot Bircher mix and gluten free porridge oats to create some delicious breakfast ideas. The Bircher mix and porridge oats are from Primrose’s Kitchen, they provide organic wholesome mueslis, granolas and oats. All sourced from the UK using British farmers.
The recipes I made using Primrose’s Kitchen oats are a nourishing Bircher bowl, inspired by the original Swiss recipe. The second bowl is a peanut butter and homemade chia jam porridge.
Game-changing Chia Jam
If you haven’t made chia jam before it’s been a bit of a game changer for me! I love jam, adding it to my breakfast or having it on toast but it’s not the healthiest. So since discovering how to make chia jam, not only is it a really basic recipe both for the method and ingredients it’s also processed sugar free and you’re getting plenty of nutrients from the chia seeds. I used frozen fruit to make my chia jams, therefore you can have any flavour you like throughout the year with all the flavour!
Fruity Bircher Muesli Breakfast Bowl
I was inspired by the original recipe created by Swiss physicician Maximilian Bircher-Benner which includes lemon juice, chopped nuts, milk and grated apple. I used the Pear & Apricot Bircher mix from Primrose’s Kitchen to add some extra flavours. The Bircher mix is made with gluten free oats, pears, apricot pieces, rice flour, linseeds, chia and cinnamon.
Mix & match the toppings on your breakfast bowl
Often it’s recommended to prepare your Bircher the night before to soak your oats. This is good to help aid digestion, however if you forget the night before, I made this in the morning on the same day and it tasted great. I did leave it to soak for a little while, around 20 minutes. I grated my apple but you can cut into small chunks or matchsticks, either will taste delicious. Also the nuts are totally up to you, I used almonds but other nuts or seeds would taste great too.
Peanut Butter & Chia Jam Porridge Bowl
For the porridge breakfast bowl I’ve used Primrose’s Kitchen gluten free oats stirred through milk over a gentle heat. This makes for a lovely creamy texture. These oats have a good bite to them too. Once at the perfect consistency I poured it into some bowls and served with a dollop of peanut butter and homemade raspberry chia jam. You can make any flavour chia jam, I’ve made strawberry which you can see here: Easy Strawberry Chia Jam. My next batch will be blueberry!
More about the oats
Primrose’s Kitchen sell a selection of wholesome muesli and granola that are all organic and gluten free. Here are some examples of what you can find:
- Organic Turmeric and Banana Granola
- Raw Beetroot & Ginger Muesli
- Orange & Cashew Granola
- Raw Carrot, Apple & Cinnamon Muesli
You can find out more about Primrose’s Kitchen here: https://primroseskitchen.com/
Looking for some more breakfast inspiration? Check out this Chia Goji Berry & Bircher Bowl or take a look at my Instagram for other recipes!
Breakfast bowls with Primrose’s Kitchen
Ingredients
Creamy Porridge with Peanut Butter & Chia Jam
- 100g Oats I used Primrose's Kitchen GF oats
- 500 ml Milk I used soya milk
- 10 Almonds Roughly chopped
- 2 tbsp Peanut butter
- 2 tbsp Raspberry Chia Jam
Raspberry Chia Jam (makes roughly 350ml)
- 500g Frozen raspberries
- 3 tbsp Maple Syrup
- 3 tbsp Chia seeds
Pear & Apricot Bircher
- 50g Pear & Apricot Bircher Mix From Primrose's Kitchen
- 100g Milk I used soya milk
- Half an apple Grated
- A wedge of lemon
- 5 Almonds Chopped
Instructions
Creamy Porridge with Peanut Butter & Chia Jam
- Over a medium heat gently warm the oats and milk stirring occasionally for around 10 minutes. You might like the consistency to be a little thicker or thinner depending on how you like it. Add more milk or cook longer until you have it the way you like it.
- Serve immediately and swirl in a tablespoon of your chia jam (see recipe below) and peanut butter. Scatter your chopped almonds and enjoy.
Raspberry Chia Jam
- Put the raspberries in a pan with the maple syrup then cook over a low heat until the berries have broken down, around 15 minutes.
- Stir through the chia seeds and cook for 10 mins. Set aside to cool completely where it will thicken as it cools. Spoon into a container such as a kilner jar or tupperware then store in the fridge for up to a week.
Pear & Apricot Bircher
- Stir together your bircher mix and milk and leave to sit for 20 minutes. You can prepare this the night before and store in the fridge until the morning.
- Top with your grated apple, chopped nuts and squeeze of lemon juice.