Today I present you our new favorite breakfast: the creamy strawberry porridge breakfast bowl.
The weather here in Düsseldorf is slowly developing into a true early summer. The best thing that can happen to us during the stay at home time. At least there is sun, everything is blooming, it is warm outside. This immediately raises the mood. And another reason has recently come up that totally brightens up our mood – the strawberry season!
Finally it started. And right at the start, my sweetheart, who gave our gluten-free sourdough bread his name, found a really delicious box of strawberries that I could hardly keep my hands off. Something tasty had to happen to it. But what? Even if I live for healthy eating, I can only say one thing about strawberries. I prefer them in the form of cakes or ice cream. So I decided to make our first Nicecream this year.
What is Nicecream?
Nicecream is actually not a real ice cream. Its basic ingredients consist only of a banana frozen in slices and other fresh fruit, and of course other ingredients of your choice.
In a way, it is the healthy version of ice cream. It doesn’t contain any added sugar, dairy products or other additives. The consistency of the banana creates the creamy texture, making it feel like you have milk ice cream. What kind of world would that be in which you could only eat sorbet and no more milk ice cream just because you’ve chosen a plant-based, natural diet? Exactly, it wouldn’t be a beautiful world.
A Breakfast and a Desert at the Same Time
This recipe can be served both as breakfast and as a dessert. We noticed that during our first recipe trial. The first layer in the coconut bowl, in which I arranged and photographed the creamy strawberry porridge breakfast bowl, consists, as the name suggests, of porridge. We did it with oatmeal, of course you can also use buckwheat or quinoa flakes or whatever you have in your kitchen cabinet.
Then put a layer of Nicecream on top and decorate with fresh fruits. When it is hot outside, like the last few days, the Nicecream is best when you put it back into the freezer for 30 mins after you have already combined it with the porridge. It tastes amazing if you then spoon out both at the same time. Can’t describe it at all, but it is ultra-delicious and has a wonderfully refreshing and at the same time velvety-creamy consistency that still tastes like a dessert or a refreshing breakfast on a hot summer day.
Try it and I promise – you’ll love it 🙂
To get a nice smooth nicecream for your creamy strawberry porridge breakfast bowl, you need a strong food processor. Since I am often asked which one we use, you might want to have a look here. This food processor blends everything in no time.
If you also love the coconut bowls as much as I do, you can find them here.
(All product links in this article are affiliate links. If you click on the link and buy the product through it, I will receive a small commission, from which I will buy ingredients for other great new recipes.)
And here is the recipe:Print
An easy vegan breakfast and a desert at the same time! Porridge topped with nicecream and fresh fruit.
6 tbsp quick oats
125 ml lukewarm water
1 banana, frozen, sliced
5-6 fresh strawberries
1 tbsp cashew butter
1 handful of raspberries
1 tbsp pecans
1 pinch of sesame
1 tsp orange juice freshly squeezed
a little maple syrup (optional)
- It is best to cut the banana into slices the day before or the evening before and freeze them in a freezer bag.
- Mix the oatmeal with the water, add some maple syrup and orange juice, stir well and let it swell briefly until a porridge-like mass has formed.
- Blend the banana with cashew butter and 3 strawberries in the food processor.
- Pour porridge into a bowl, carefully apply Nicecream as long as it is still firm and smooth it out.
- Decorate with remaining fruits and nuts as desired.
Tip: If you have time and it is hot outside, the bowl tastes particularly good if you put it in the freezer again for half an hour to an hour. Enjoy!