My dinner plates know it’s Fall, but my breakfasts lately tell another story – it’s still summer! Thanks to a hefty supply of berries in our freezer from our picking adventures, my raspberries, blueberries, strawberries, and blackberries have been making appearances nearly every morning. It’s not all warm weather thoughts during this stormy weather, though, I’m excited for a potential trip to a pumpkin patch this weekend.
Grain-free granola from the Oh She Glows cookbook, with strawberry-banana ice cream and blueberries. That granola is by far the most addictive version of granola I have ever made! A half batch was the perfect amount for a week.
Blackberry cornmeal muffins! I love the crunch and crumble that cornmeal provides in baked goods.
I decided to just go for it and get all the fresh figs this year. Served over blackberry-banana ice cream with a couple no-bake oat cookies (minus the chocolate chips) and cacao nibs.
Cantaloupe and banana ice cream over brown rice crips and some blueberries. Got in those fresh blueberries while they lasted!
This stacked breakfast was fairly epic – a little peanut butter on the bottom, rice crisps in the middles, and strawberry-banana ice cream, blueberries, and cacao nibs to dig through first. It would take me awhile to get tired of this, but those blueberries are long gone now.
Til next time!