If you can reset your spectrum of acceptable breakfast colours – this is truly green and delicious. I couldn’t resist sneaking a few mouthfuls as I put it in the fridge to soak overnight. I’ve tried spirulina in smoothies before and I find the taste can be quite overwhelming, so I was very moderate in my use of it here. It adds a lovely hint of flavour but still allows the ginger and pear to get a look in too and of course it creates that wonderful breakfast colour. No cooking required – just another soaked oat bircher delight.
Pear Ginger & Spirulina Oat bowl
- 30g porridge oats
- 20g oat bran (you could use all porridge oats but I find mixing the oats gives a slightly less heavy bowl)
- 1 pear – grated
- 1cm piece of fresh ginger – grated
- 25g Sultanas
- 1/4 teaspoon of spirulina powder
- 10g pumpkin seeds
- 200ml almond milk
Mix everything together and put in the fridge overnight. It’s lovely served on its own or with a blob of yoghurt – or crème fraiche.
I had a quick early banana before a run this morning and then settled in to eat this whilst watching the London Marathon.