During the week, I’m guilty of repeating often that I should pack my lunch, or should eat a good breakfast, but rarely getting it done.
As we count down the days to our move, though, to a slightly smaller town without so much as a coffee shop, it’s beginning to dawn on me that I might not have a choice.
Enter the breakfast bowl — quick, delicious, and hands-down healthier than what I usually wolf down on the run.
… now if I could just talk the husband into that espresso machine, we’d be set.
Rhubarb breakfast bowl
Ingredients:
Greek yogurt
Granola
Chia seeds
Grapefruit or other seasonal fruit
Pre-made Rhubarb Syrup (Recipe below)
Mix all to taste and enjoy!
… then, when you come home in the evening, use a little leftover syrup to make this.
Rhubarb Syrup
1 1/2 cups sugar
2 large stalks rhubarb, coarsely chopped, greens removed
Combine sugar and 1 1/2 cups water in a medium saucepan over high heat. Cook until sugar is dissolved. Add rhubarb and cook until slightly softened, about 5 minutes, then remove from heat and steep for 1 hour. Drain liquid (set aside stewed rhubarb and add to your breakfast bowl or use another day!) and cook over high heat until slightly reduced and thickened, about 5 minutes. Transfer the syrup to a jar. Cover and chill in the refrigerator until ready to use.
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