Category Archives: Breakfast

Autumn Spiced Granola

September 21, 2016

A Pinch of Bella - Autumn Spiced GranolaI love the flavours of Autumn. Sweet yet subtly spicy, the combination of cinnamon, nutmeg & ginger really epitomises this season of falling leaves, warm spiced drinks and cosy nights in. I’m always toying with different granola recipes, and with the change in seasons this variation felt very fitting. Crunchy, flavoursome, and packed with nutritious goodness, it’s a welcome change from my recent standard brekkie of porridge. A Pinch of Bella - Autumn Spiced GranolaA Pinch of Bella - Autumn Spiced GranolaA Pinch of Bella - Autumn Spiced GranolaA Pinch of Bella - Autumn Spiced Granola


For the Mylk:
1/2 cup brazil nuts (soaked overnight)
2 x cups water
1 x teaspoon coconut oil
1/4 teaspoon cinnamon
1-2 medjool dates (depending on how sweet you like it)

For the granola:
1 x cup oats (use GF if necessary or preferred)
1/2 cup cranberries (beware of supermarket packets that tend to be sweetened with refined sugars. Local organic stores should stock cranberries that have been sweetened with natural apple juice)
1/2 cup mixed chopped nuts (I opted for hazelnuts & almonds but you can use whatever you have in your cupboard)
1/4 cup pumpkin seeds
1/4 cup sunflower seeds
2 x teaspoons cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
2 x tablespoons coconut oil
2 x tablespoons coconut syrup (you can also use raw honey)
Pinch of pink himalayan salt


For the mylk:
1. Drain the the brazil nuts and give them a good rinse.
2. Blend all of the ingredients together until creamy and smooth (don’t forget to remove the stones from the dates!)
3. Once combined, strain the mylk into a bowl through a nut mylk bag ( if you don’t have one, you can use a kitchen towel or a very fine strainer).
4. Pour the mylk into an airtight jar or bottle and store in the fridge.

For the Granola:
1. Heat your oven to 150°C.
2. Roughly chop up the nuts and cranberries.
3. In a large bowl combine all of the ingredients including the nuts and cranberries.
4. Using your fingers mix everything together, making sure that all of the beautiful flavours are massaged into the oats.
5. Evenly distribute the granola onto a baking tray lined with parchment paper.
6. Bake the granola for 35-40 minutes until golden brown.
7. Allow it to cool before serving and store any leftovers in an airtight container for up to 5 days.



Acai & Buckwheat Granola Bowls

March 28, 2016

A Pinch of Bella - Acai BowlsAfter hearing so much hype surrounding acai bowls for so long, I was finally able to experience these beauts in their full glory during my travels in Bali. I was hooked after my first mouthful. Refreshing and rich in both colour and taste, I couldn’t wait to try making these delectable delights myself upon returning home. I complemented my acai bowls with a homemade coconut, chia & cinnamon buckwheat granola, striking the perfect balance between smooth and crunchy. Renown for its exceptionally high antioxidant content, this Brazilian superfood will be making a regular appearance in my breakfast bowls! A Pinch of Bella - Acai BolwsA Pinch of Bella - Acai BowlsA Pinch of Bella - Acai Bowls


For the Coconut, Chia and Cinnamon Buckwheat Granola:
1 x tablespoon of coconut oil
1 x tablespoon of cinnamon
1 x tablespoon of high quality raw honey
3 x tablespoons of chia seeds
1 x cup of raw buckwheat grouts soaked in water overnight
1 x cup of dried coconut flakes

For the Acai Smoothie Bowl:
3 x frozen bananas
1 1/2 x cups of organic frozen blueberries
1 x cup of coconut milk
3 x teaspoons of organic pure acai powder
1/2 cup of water (optional depending on how thick you’d like your consistency to be)

1 x sliced banana
A handful of fresh blueberries
A sprinkle of chia seeds
Raw honey (optional – I find that the bananas sweeten the bowl enough)


1. Pre-heat the oven to 175°C.
2. In a frying pan melt the coconut oil, honey & cinnamon over a low heat.
3. Once combined, stir in the buckwheat grouts, coconut flakes and chai seeds, making sure that everything gets nicely coated with the coconut oil blend.
4. Spread the granola onto a tray lined with parchment paper and bake for about 35 minutes until golden brown and crispy. Be sure to stir the granola every 10 minutes or so to avoid any burning.
5. Remove from the oven and set aside to cool whilst blending the acai bowl.
6. Into a blender add the frozen banana, blueberries, coconut milk and acai powder and blitz until smooth.
7. Scoop your smoothie mixture out into bowls and top them with the granola, fresh fruit and chia seeds.
8. Store the leftover granola in a clean airtight container for later!

Serves 3.

♥ C.


Cinnamon Infused Peachy Porridge

October 19, 2015

A Pinch of Bella - Peachy PorridgeI’m a huge fan of porridge, and could quite happily eat it for every meal. It’s incredibly versatile and a nutritious way to stay fuelled until lunch time. Inspired by the change in seasons, this autumnal bowl of goodness is the ideal breakfast to enjoy whilst tucked under a fluffy duvet on a lazy Sunday morning. It’s deliciously creamy, comforting, and guaranteed to make your morning peachy fine. A Pinch of Bella - Peachy PorridgeA Pinch of Bella - Peachy Porridge


For the Mylk:
1 x cup of almonds soaked overnight
2 x pitted medjool dates
1 x teaspoon of cinnamon
3 x cups of filtered water

For the Porridge:
1 x cup of oats
1 x ripe peach
1 x teaspoon of coconut oil

A small handful of chopped almonds
A sprinkle of cinnamon
1 x tablespoon of maple syrup


1. Blitz your soaked almonds, dates, cinnamon and water in a blender.
2. Strain the mylk using either a muslin cloth or a strainer (I love how the residue nutty texture really complements the oats, so I just used a strainer allowing the tiny chucks of almonds to sneak their way into the mylk).
3. Using the same pot that you’ll use to cook your porridge, soak the oats in the nut mylk for about 10-15 minutes, allowing the beautiful flavours from the mylk to be absorbed into the oats.
4. Whilst the oats are soaking, slice the peach into small wedges (about 0.5cm thick). Heat the coconut oil in a small pan on a medium-high heat and lightly sear the slices on both sides. Put aside.
5. Heat up the soaked oats on a medium-high heat and cook for about 5-10 minutes until the oats are soft and creamy.
6. Scatter the brazen peaches onto your porridge bowls, and serve with maple syrup, chopped almonds and a sprinkle of cinnamon.

Serves 2.

 ♥ C.