Warm Berry Breakfast

    (9)
    15 minutes

    This is a good way to change up the breakfast regime. If you don't have a spice grinder, substitute with ground cinnamon, and wheatgerm for linseeds.


    8 people made this

    Ingredients
    Serves: 1 

    • 2 1/2 cups mixed frozen berries
    • 1 tablespoon brown sugar
    • 1/2 cinnamon stick, ground
    • 2 tablespoons linseeds, ground
    • 1/4 cup unsweetened shredded coconut

    Directions
    Preparation:10min  ›  Cook:5min  ›  Ready in:15min 

    1. Stir the berries and brown sugar together in a microwave-safe bowl; heat on High until the berries are hot, about 2 minutes, stirring once about 1 minute into the heating process.
    2. Stir the ground cinnamon, ground linseeds and coconut into the heated berries and serve.

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    Reviews and Ratings
    Global Ratings:
    (9)

    Reviews in English (8)

    by
    38

    Simple and delicious for breakfast, just as the submitter states. I mixed in some fresh berries along with the frozen and used ground cinnamon plus a dash of nutmeg. I didn't have flax seed so I used wheat germ instead. I topped it off with some fat free vanilla yogurt - YUM!  -  21 Aug 2010  (Review from Allrecipes USA and Canada)

    by
    19

    My kids thought this was awesome. I didn't have a cinnamon stick so I just used about a 1/4 tsp. cinnamon. I also used organic unsweetened coconut. They inhaled it and asked for seconds. Smart way to use flax seed! (This was two servings for my kids, BTW.)  -  17 Jul 2010  (Review from Allrecipes USA and Canada)

    by
    11

    Tasty, healthy and quick way to change up the breakfast routine. I followed this recipe, using a mix of frozen berries/fruit. The brown sugar made a nice glaze with just enough sweetness. I used a toasted flax meal to add some nut flavor. The cinnamon flavor got lost, so I would use regular ground cinnamon instead of the stick. I also might toast the coconut. It added interest and crunch, but the flavor wasn't there. Thanks for sharing this recipe!  -  11 May 2010  (Review from Allrecipes USA and Canada)

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