Mornings are busy for most of us. As much as I would love to start the day with a relaxing yoga routine, followed by a shower and a slow breakfast with coffee and a good book, that’s never the case. My mornings usually start at 5:45 am with a quick shower, 15 minutes of putting minimal makeup and trying to tame my curly hair (then giving up and wearing the same messy ponytail), dressing up in the same old clothes for work, then eating a quick breakfast while answering emails. I then pack a quick lunch, put my coffee in a thermos and run out the door by 7:00 am. It’s real life. These fast mornings don’t allow for complex breakfasts, such as pancakes, waffles, steel-cut oats, omelets or frittatas. No, my breakfasts are always the same: oatmeal, nut butter toasts, the occasional smoothie or this raw granola power bowl. The truth is, I’ve been eating these breakfasts on repeat for the last 2 years. I never eat pancakes for breakfast, even if I have time on the weekends. I’m too hungry in the morning to prepare anything that takes more than 10 minutes. Enter this Raw Granola Power Bowl.
This hearty bowl takes only 5 minutes to put together and requires only 4 ingredients (plus toppings of choice)! This is the breakfast I turn to when I need fuel for a long morning of internship work, hiking or grocery shopping. It never fails to keep me full until lunch. <— Nothing else has the power to do that.
It’s no wonder that it keeps me full, this bowl has 12 grams of fiber and 16 grams of protein (more if you add Greek yogurt). I usually top mine with regular plain yogurt, cocoa nibs and shredded coconut. If you want to get a little crazy, top it with a sprinkle of dark chocolate chips. Think of it as a bowl of raw healthy cookie dough. I also like to sprinkle this “rawnola” over nice cream to make a cookie dough nice cream.
Here’s how it works: Mash a banana with nut butter (I love sunflower seed butter or salted organic peanut butter) and vanilla with a fork. Add your oats, starting with half a cup. Increase the amount gradually until you get a thick, not dry and not sticky mixture. The amount of oats needed depends on the size of your banana, but typically, one very small banana will need half a cup and a large banana will require one cup. When everything is mixed together, add your desired toppings.
This power bowl has been my favorite breakfast for the last two years. It may sound strange, but trust me, it’s the best. I hope you’ll give it a try!
Add your quick oats and mix all the ingredients together. Add desired toppings and enjoy!
I recommend quick oats in this recipe, as rolled oats will be harder to chew when uncooked. Quick oats will blend beautifully with your mashed banana to give you an oatmeal cookie dough texture. I sometimes like using half quick oats and half rolled oats for more texture.
The size of the banana will influence the amount of oats needed in this recipe. For a small banana, start with 1/2 cup of oats, then increase gradually until you get a thick, but not dry mixture. A larger banana will require closer to 1 cup of oats.
It's important that you use a ripe banana for this recipe to ensure that you get a sweet rawnola.
Try making a half portion if you're not a big eater in the morning as it can get very filling. It's best served right away.
If you try this recipe, make sure to tag your photo #unsweetenedcaroline on Instagram, Facebook and Twitter! Don’t forget to also tag me @unsweetened.caroline on Instagram so I can see your creations!
On another note, we had three snow storms in the last week. Moncton had over 120 cm of snow in February already! Everything is white and it’s the perfect weather for snowshoeing. Now if you’ll excuse me, I’m off for a hike!