Welcome to September on this Figgy Friday!
Today we’re gonna do breakfast right. Conjured from my imagination, I deliver to you fig banana breakfast bowl topped with fresh figs, hue blushing sweet blueberries piled on a creamy banana base sprinkled with a walnut-date crumble topping, because shouldn’t every breakfast bowl you serve be delicious and nutritious? You’re nodding your head, yes.
What had happened was, figs are in season like right now in season and my local grocer stocks very good, very reasonably priced figs. I was strolling around in the seasonal produce section just minding my own business when my eyes went soft, swoon like my mouth started to salivate at a package of 4 ripened plump figs just screaming, “take me home with you!”, impossible to resist, I placed six in my shopping cart. 😚
With back to school right around the corner, it’s imperative that I create quick and easy, but filling meal options for those hectic mornings. This breakfast bowl option is forgiving, you don’t have to limit your fruit options use whatever fruits that are in season. This fig banana bowl sits on a smooth and creamy banana base created by blending the bananas. An alternative would be to make banana ice cream which would require freezing, but ain’t nobody got time for that. Add on those lusciously sweet fig slices, drop a few blueberries on there to get the antioxidants flowing and sprinkle on that nutty crunch crumble on top.
OH MY GOSH, ready to take it to the mouth. Bump that. I added extra walnuts to mine.
Now it’s ready for consumption.
- Nut Crumble
- 1 cup of raw walnuts
- 1 cup of Medjool dates
- Fresh Fruit
- 6 figs
- 1 cup of fresh blueberries
- 3 frozen bananas
- Pulse nut crumble ingredients in food processor until desired consistency, it should resemble a granola texture, add in cinnamon to taste. Set aside.
- Slice figs.
- Blend bananas until smooth and creamy, spoon into a bowl, sprinkle on nut crumble, top with figs and blueberries.