Berries / Breakfast / Freekah / Wholegrains / Yoghurt

Winter Freekah and Berry Breakfast Bowl

Winter calls for cosy, comforting bowl foods – especially in the morning when even the sun is struggling to gather the energy to rise and shine. My Freekah and Berry Breakfast Bowl is better than milk and weet-bix, I promise. Plump, chewy freekah is sweetened with honey-yoghurt and ruby red berry compote, and given crunch from a sprinkling of seeds and toasted walnuts. Serve it with warm milk and a cup of tea – it’s a great start to the day!

1 cup thick natural yoghurt

¼ cup honey

1½ cups freekah (can be substituted for any other plump wholegrain such as barley or farro)

3 cups water

1 tbsp ground cinnamon

½ cup mixed berries

¼ cup walnuts, toasted

1 tbsp açaí  berries, rehydrated in warm water

1½ tbsp mixed seeds (I used black and white chia, and sunflower)

In a saucepan over low-medium heat, combine berries and a dash of water. Cook down until berries soften slightly and the mixture is thick and syrupy. Remove from heat and set aside.

In a small bowl, combine yoghurt and honey and set aside.

Rinse the freekah in hot water. Combine the freekah and water in a large saucepan over medium-high heat. Bring to a boil. Lower the heat, and simmer, stirring occasionally for approx. 30-35 minutes or until plump and chewy. Add cinnamon and stir. Turn out into individual bowls and serve with a generous dollop of honey yoghurt, and sprinkled with walnuts, seeds, açaí berries and warm berry compote.

Serves 4

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