When my boyfriend informed me, early this morning, that it’s supposed to be 70 degrees all week, I let out a mournful sigh. Fall is my favorite season, and I fear that, if this weather keeps up, we’ll skip it altogether and transition from unseasonably warm temperatures to winter. I was also feeling a sense of culinary disappointment, because as much as I love smoothies, I’m ready to feel the nippy morning air that makes hot cereal seem so darn appealing.
In anticipation of that day, which I hope is very soon to come, a warm breakfast recipe. This one is from my book, and it’s probably one of my top five breakfast recipes from the whole collection. Considering how much quinoa I eat, it’s amazing to me that I haven’t prepared more quinoa porridges in my day. But this one, with it’s perfect combination of coconut milk, vanilla, and cinnamon, is really the only such recipe I need.
While we’re on the topic of hot breakfasts, I was lucky enough to host a breakfast genius last week at my place in New York. Ashley, whom many of you know and love through her blog, Edible Perspective, was passing through en route to a conference, and we had her as our guest for the night. It was so fun to finally meet her.
Added bonus? She made the most incredible pumpkin oats for our breakfast on Wednesday morning.
Pumpkin, apples, walnut, dates, almond milk, and rolled oats. It’s perfect. Head over to her blog to check it out.
Hope you enjoy these delicious, warming breakfast bowls. And if you like the quinoa pudding, you can find a slew of other (warm and cold) breakfast recipes in my book. If you don’t have a copy yet, you can find it via Barnes and Noble, Amazon, Books-a-Million, IndieBound, or iBooks. I hope you find it inspiring, and if you’re one of the many folks who’ve sent me kind feedback on the book through Facebook, Twitter, or Instagram, please know how happy I am that you like it!!