Breakfast Sundaes

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*Image updated 3/11/18

It’s hard to believe I first had a version of this amazing breakfast dish in an airport. I honestly have no idea the name of the kiosk I bought it from except that they served smoothies too. It was one of the best gluten-free breakfasts I’d had in a while and I determined to make it at home. I’ve been making these Breakfast Sundaes ever since.

They’re SO simple and so delicious you’ll feel like you’re eating dessert for breakfast. If you prepare your oatmeal and puree your fruit the day before, the time to make these is minimal. You don’t even need a recipe.

A couple notes:

I use warm, organic, steel cut oats because I like the texture but you can use whole rolled or quick oats too.

I puree my fruit in a small food processor but you can use a blender if that’s what you have. I use cold, real fruit with no added sugar. Simply blend your fruit until smooth, adding a little bit of water if needed to make it thick but pourable. You may use any fruit you like. Some great choices are strawberries (shown), blueberries, raspberries, bananas (I don’t puree these), blackberries or a mix of any of these!

I use organic brown sugar and real, whipped cream that I whip myself. If I use walnuts, they’re always soaked. Here’s how.

One of the things I love about these Sundaes is the warmth of the oatmeal with the coolness of the fruit puree and whipped cream. It’s comforting as well as refreshing. The heat of the oatmeal helps the brown sugar melt and when you stir it all together you have fun textures, different temperatures and lots of flavor.

To make Breakfast Sundaes:

Scoop some oatmeal on to the bottom of your bowl. (About 1/2 cup)
Sprinkle some brown sugar on top. (I use 1 Tbls.)
Scoop some fruit puree over brown sugar. (I use about 1/4 cup)
Top with whipped cream and a sprinkle of ground nuts, if desired.
Stir slightly to combine flavors and enjoy!

 

 

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