Warm Berry Bowl
The beauty of this recipe, is that there’s really no “recipe” at all! It’s so simple and can be made year round utilizing whatever fruits you have on hand or that’s ripe that season- for example, I gravitate towards apples, stone fruit, and pears in the fall which is a lovely mix.
Ingredients:
- 2 cups blueberries
- 1 cup blackberries
- 1/2 banana
- 1 cup raspberries (or use strawberries)
- 1 cup large figs
- 1 ounce dark chocolate, shaved
- 1 ounce coconut (optional)
- 1/4 cup dried mulberries
- 1 teaspoon honey, optional
- Dash of cinnamon
- 1 cup Almond Milk, (optional-add your favorite milk)
Directions:
- Preheat oven to 350 degrees F.
- On a large baking sheet lined with parchment paper, pour all fruit on top with a dash of cinnamon and pinch of sea salt, stir to evenly spread.
- Bake for 20 minutes or until warm and sugars start to release from the fruit. Take out of the oven and sprinkle optional garnishes and dark chocolate shavings on top. The heat from the fruit will start to melt and warm them both.
- Serve in a small bowl, pour milk on top as needed/desired. Enjoy!
Craving dessert for breakfast? Or breakfast for dessert? This gluten-free bowl should hit the spot. Simply bake a berry blend in the oven, sprinkle with dark chocolate shavings, and add a cup of milk. Turn a classic baked loaf into oatmeal with this recipe. Adding shredded zucchini is a great way to fit in an extra serving of veggies. Throw on a handful of chopped walnuts for some added crunch.
