As we head into the cooler months, our minds turn to warm, nourishing breakfasts to keep our bellies happy & full! Cereals with cold milk are out! N’oatmeals with warming spices are in! Feel free to vary the nut/fruit combos – try adding some grated some apple or dried figs & apricots…get creative!

Time: 15 minutes

Serves: 4

What you need:

1 cup almonds, soaked overnight (discard the soaking water)

1 cup coconut threads (sulphur-free preferable)

2x bananas, sliced

3 cups milk of your choice (cow, coconut, almond, etc.)

2 teaspoons ground cinnamon

1/4 teaspoon ground cloves

Handful frozen raspberries

To garnish: a handful each of toasted coconut threads & roasted almonds – you can do this yourself in the oven.

What to do:

1/ Put the almonds & coconut in a food processor & process until you have the n’oatmeal consistency that you like (I prefer my n’oatmeal semi-chunky).

2/ Add the bananas, spices & milk, & pulse to combine.

3/ Transfer mixture to a small saucepan & heat on the stovetop over low heat, stirring often. Add the frozen raspberries at the end.

4/ Transfer to bowls & garnish each serving with toasted coconut & roasted almonds.

* you can add more milk if you prefer a thinner-consistency n’oatmeal.