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Warm Fruit Bowl with Cashewmilk | Nutrition Stripped
Eat Well Aug. 6. 2015
Breakfast

Warm Fruit Bowl and Cashewmilk

Aug. 6. 2015
Breakfast
McKel Hill, MS, RDN, LDN

McKel Hill, MS, RDN, LDN

Dietitian, Founder

Today’s recipe is a super simple breakfast or dessert that can be made in less than 10 minutes and is delicious, and sure to give your morning a boost or satisfy a late-night sweet tooth. I’ve partnered up with Silk® Cashewmilk to showcase their new Cashewmilk poured on top of warm stone fruits, berries, and pears heated until just warm, tossed with shaved dark chocolate, toasted coconut, and a dash of ground cinnamon.

August is not only the end of summer (*sad face*), but it’s also a time where most of us are gearing back up for fall, going back to school, kicking it into gear for work, etc.; since many of you are crunched for time asking me what quick breakfast to make, this is it! The mix of fiber-rich and antioxidant-rich fruits like blueberries, blackberries, strawberries, and raspberries utilize the best of summer fruits — mixed in with an apple or pear of your choice. When the fruit warms in the oven, the sugars start to slowly release, making the fruit a little “wilted,” which is delicious when combined with crunchy toasted coconut shreds and dark chocolate shavings that melt right into it. I love adding hemp seeds to this recipe to give it a bit more heartiness in healthy fats and protein, but feel free to omit this if you don’t have any on hand or add in another nut/seed you enjoy. The combination of warm fruit with a touch of chocolate and creamy vanilla Cashewmilk is sublime-you can use chocolate or vanilla milk, but I prefer the vanilla with this dish. You can also gently heat the milk if that tastes better and you’re not a big fan of the cold/hot combo. I’ve talked about how to make your own nut and seed milk here, which I highly recommend if you haven’t tried to do it yet! Otherwise, I often have some store-bought nut/seed milks just in case I need something quick and I haven’t prepared ahead of time (I know, even I need a little help).

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. Whereas in the summer, berries are my jam! I also like to mix in dried fruit, it gives it a different texture like crunchy dried mulberries used here. Just have fun with it and add in whatever you enjoy!

Warm Fruit Bowl and Cashewmilk
Recipe Type: breakfast, dessert
Author: McKel Hill, MS, RD, LDN
Prep time:
Cook time:
Total time:
Serves: 6
A quick and delicious breakfast or dessert using warm fruits, dark chocolate, and toasted coconut. VGN GF Paleo
Ingredients
  • 2 cups blueberries
  • 1 cup blackberries
  • 1 cup raspberries (or use strawberries)
  • 1 cup large figs
  • 1 ounce dark chocolate, shaved
  • 1/4 cup dried mulberries
  • 1 teaspoon bee pollen, optional
  • Dash of cinnamon
  • 1 cup Silk Cashewmilk, optional
Instructions
  1. Preheat oven to 350 degrees F.
  2. 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.
  3. 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.
  4. Serve in a small bowl, pour milk on top as needed/desired. Enjoy!

 

I hope you all enjoy this quick and delicious recipe, show me how you make yours!

xx McKel

“Disclosure: This post was sponsored by Silk through their partnership with POPSUGAR Select. While I was compensated to write a post about Silk Cashewmilk, all opinions are my own.”

The Recipe

Serves 6

Print

Ingredients:

  • 2 cups blueberries
  • 1 cup blackberries
  • 1 cup raspberries (or use strawberries)
  • 1 cup large figs
  • 1 ounce dark chocolate, shaved
  • 1/4 cup dried mulberries
  • 1 teaspoon bee pollen, optional
  • Dash of cinnamon
  • 1 cup Silk Cashewmilk, optional

Directions:

  1. Preheat oven to 350 degrees F.
  2. 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.
  3. 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.
  4. Serve in a small bowl, pour milk on top as needed/desired. Enjoy!

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