Baby Breakfast

Coconut Blueberry Breakfast Bowl

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Have you ever had one of those mornings where suddenly you realize (in the middle of pre-coffee grogginess) that there is NO MILK?! Because SOMEONE finished off the last milk and SOMEONE didn’t put it on the grocery list, and SOMEONE forgot to soak almonds last night to make almond milk…

The kids are hungry and getting impatient, and suddenly nothing else matters except figuring out something for them to eat QUICKLY.

In our family, we try to have either granola, oatmeal, or breakfast bowls of some sort during the week. Cereals and other breakfast foods are for the weekends and special days.

On this particular occasion, the girls and I were staying at my parents so we were a bit out of routine (which explains why SOMEONE forgot a lot of routine things!).

I managed to find an assortment of items that we usually use in our breakfast bowls: tahini, 3 seed blend (chia, flax and sunflower), and some frozen blueberries.

Thankfully, I also found some coconut powder. I had never used it before, but after reconstituting the powder with water, we had a deliciously creamy nut milk to use in our breakfast bowl.

Problem solved!

And bonus: the blueberries made the breakfast splodge have a beautiful lavender colour, which my oldest loved.

What is 3 Seed Blend?

This is a blended seed mix that we always have in a jar in the fridge. We use it often in breakfast bowls and snacks. It consists of: organic flax seeds, organic chia seeds, and raw/hulled organic sunflower seeds.

To make the 3 Seed Breakfast Blend you will need:

  • Small blender or coffee grinder
  • Measuring cup
  • Jar
  • Funnel
  • Organic Flax seeds
  • Organic Sunflower seeds (raw, hulled and unsalted)
  • Organic Chia seeds

Directions to make the 3 Seed Breakfast Blend:

  1. Measure equal batches of seed into blender and pulse until grainy.
  2. Add to Jar and give it a good shake!
  3. Store in fridge for up to one month.

A Little About the Seeds:

Organic Golden Flaxseed:

These are high in fibre and omega-3 fatty acids! They have also been shown to help lower blood pressure and blood sugar, contain protein, improve digestion (hence the fibre) and reduces bloating. Some doctors also claim it to help with weight loss.

Important to note: Nutrition experts recommend the importance of grinding up flaxseed instead of eating it whole. Ground flaxseed is easier to digest and for your body to absorb the nutrients. Avoid buying it pre-ground, as it is best ground fresh and stored in the fridge. At room temperature it will lose some of its nutritional properties, which is why our Naturopath discouraged us from buying the pre ground sold at bulk barn!

Raw, Hulled Organic Sunflower Seeds:

These are notably high in vitamin E and selenium, which act as a powerful antioxidant and supports your immune system and thyroid function. They also contain protein, magnesium, and linoleic fatty acids.

Organic Chia Seeds:

Chia seeds have had their waves of popularity over the past few years, but the science and nutritional values still speak for themselves. Chia seeds are amazing for lowering blood pressure, blood sugar and cholesterol, and improving overall heart health. They are high in fibre, which aids in digestion and reduces bloating.

It is important to soak whole chia seeds for at least twenty minutes before eating them so that they become more digestible. This is true of most edible seeds! When they are soaked, the hard seed shell releases a gelatinous-like film around the seed, making it look like frog eggs or custard!

What is Tahini?

Tahini is basically just sesame seeds blended up into a paste and when you first open a container of it the oil has separated, which must be stirred up. Tahini originated in Middle-Eastern and Mediterranean cuisine, and today is widely used as an ingredient in sauces, dips, dressings, and marinades.

How to Make Blueberry Coconut Breakfast Bowl

Note: This recipe is for 1 adult size bowl.

Supplies Needed:

Ingredients:

Directions:

1. Mix together coconut milk and 3 seed blend and wait until it thickens, 5-10 minutes. (Perfect timing to get the coffee going…)

2. Add 1/4 cup of the blueberries and stir in.

3. Put the Tahini and the remaining 1/4 cup of blueberries on top. For added sweetness, you can drizzle some pure maple syrup or honey on top.

Check out these other Breakfast Recipes from the Northbird Kitchen!

Hi, I’m Jessie!

I’m a Wife and Homeschooling Mom living in a remote town in Northern Ontario, Canada. I love making wholesome meals for my family from scratch, homeschooling our girls and learning more about natural living.

Read more about my story HERE.

Subscribe to Northbird’s email list to get weekly posts on: tasty recipes, activity ideas for kids, natural living tips, and some genuine mom thoughts and encouragement!

Recent posts from Northbird:

Blueberry Coconut Breakfast Bowl

  • Servings: 1
  • Difficulty: Easy
  • Print

A Smooth and Nutritious Breakfast Bowl


This recipe is for 1 adult size bowl.

Supplies Needed

  • Mixing bowl & whisk (for coconut powder reconstitution)
  • Blender (for 3 Seed Blend)
  • Measuring cups


    • Ingredients

  • 1/2 cup Coconut milk or reconstituted coconut milk powder into milk
  • 1/4 cup Tahini
  • 1/2 cup 3 Seed Blend (raw & hulled sunflowers, chia seeds and flaxseeds)
  • 1/2 cup Blueberries (fresh, frozen or dehydrated)
  • 1 T pure maple syrup or unpasteurized honey (optional)

    • Directions

    1. Mix together coconut milk and 3 seed blend and wait until it thickens, 5-10 minutes. (Perfect timing to get the coffee going…)
    2. Add 1/4 cup of the blueberries and stir in.
    3. Put the Tahini and the remaining 1/4 cup of blueberries on top. For added sweetness, you can drizzle some pure maple syrup or honey on top.

    Nutrition


    Per Serving: 866 calories; 67.3 g fat; 52.4 g carbohydrates;
    25 g protein;

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    How to Make Yogurt in the Crockpot (Greek & Drinkable)

    Northbird6 Comments

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    This post contains affiliate links. As an Amazon associate, I earn from qualifying purchases. This means that I make a small commission at no extra cost to you. You can read my full disclosure HERE.

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    Homemade yogurt? Yes, it’s that easy. And I had no idea just how easy until a few months ago when I started trying it out.

    My main reason to learn to make it from scratch was because of the cost of yogurt at our remote small town grocery store, and the fact that our girls liked having some nearly every day for breakfast!

    I found several recipes for making it in an instant pot, but because I didn’t have one I wanted to find another option that would be easy and simple. After learning to make it successfully in the crockpot for several weeks, I decided it was worth sharing with the blog just how EASY and MONEY-SAVING homemade yogurt could be…and of course it is absolutely DELICIOUS.

    Why Make Your Own Yogurt?

    • You know exactly what you are eating (no additives/preservatives/added sugar)
    • Saves on the grocery budget
    • Cuts down on garbage waste
    • You can flavour it however you like!
    • You can adjust the thickness by how much whey you strain out

    What Can You do With the Leftover Whey? (It’s High in Protein!)

    • Store in a sealed jar or container in the fridge
    • Put the whey in soups and stews
    • Add it to smoothies
    • Use it to replace water when making bread or other baked goodies

    Nutritional Benefits of Yogurt

    • High in probiotics (live bacterial cultures)
    • Contains many vitamins and nutrients
    • High in calcium
    • Source of protein
    • Aides in digestion
    • Immune system booster

    How to Use Homemade Yogurt

    • Try it in Yogurt and 3 Seed Breakfast Bowl!
    • Use it with homemade granola or other breakfast cereals
    • Use it in baking
    • Use it as a desert topping over a bowl of fruit
    • Make a yogurt parfait!

    How to Make Crockpot Yogurt

    Supplies Needed:

    Ingredients:

    • 8 cups 3% whole milk (2% works well too, just add another 1/4 cup starter)
    • 1/2 cup yogurt starter (saved from last batch, or you can use store bought yogurt, unsweetened/unflavoured and if the label says it contains the live bacterial cultures. Dried yogurt starter is also available online)

    Optional flavouring:

    Directions:

    1. Measure 8 cups of milk into crockpot.

    2. Turn crockpot on low and heat slowly until meat thermometer reads 180 degrees Fahrenheit when you dip it into the milk. For me it takes 3 hours and 10 minutes, but depending on your crockpot it may take less time.

    3. At 180 degrees, turn crockpot off with lid on and let cool slowly until temp reaches 110-115 degrees Fahrenheit. This usually takes me around 3 hours. Partway through this time, take out your yogurt starter from the fridge and let it come to almost room temperature.

    4. Take out about 2 cups of warm milk and in a separate bowl, whisk in your yogurt starter (or see note above for store bought yogurt). Whisk until there are no lumps and return to crockpot.

    5. Put lid back on, (if you have clamps on your crockpot it’s good to use them at this point!) and cover crockpot with several heavy towels. Let sit undisturbed for around 12 hours or overnight.

    6. The next morning, spoon out the yogurt into a nutmilk bag or tea towel and hang up over a bowl to separate out the whey. Let strain for 1-2 hours for thicker greek yogurt. Strain for less time or omit straining altogether for a thinner, drinkable yogurt.

    7. When it has strained out enough whey, pour yogurt into clean glass jars or plastic container and chill in the fridge for 4-6 hours.

    8. Use up within 2 weeks. Make sure to save some pure yogurt (unflavoured) for the next batch!

    Additional Notes:

    • For those that like a little more flavour and sweetness, you can try adding one of the suggestions from above. We personally enjoy adding honey and vanilla!
    • When making greek yogurt, I usually end up with about 2 cups of whey, and 6 cups of thick yogurt. Adjust desired thickness of yogurt by how much whey you strain out.
    • For making drinkable yogurt, just leave the whey in and omit straining altogether. It is wonderful added protein!

    Check out these other Breakfast Recipes from the Northbird Kitchen!

    Hi, I’m Jessie!

    I’m a Wife and Homeschooling Mom living in a remote town in Northern Ontario, Canada. I love making wholesome meals for my family from scratch, homeschooling our girls and learning more about natural living.

    Read more about my story HERE.

    Subscribe to Northbird’s email list to get weekly posts on: tasty recipes, activity ideas for kids, natural living tips, and some genuine mom thoughts and encouragement!

    Recent posts from Northbird:

    How to Make Yogurt in the Crockpot

    • Servings: 6 cups of yogurt, 2 cups of whey
    • Difficulty: Easy
    • Print

    How to make your own greek and drinkable yogurt in the crockpot!


    • For those that like a little more flavour and sweetness, you can try adding one of the suggestions from above. We personally enjoy adding honey and vanilla!
    • When making greek yogurt, I usually end up with about 2 cups of whey, and 6 cups of thick yogurt. Adjust desired thickness of yogurt by how much whey you strain out.
    • For making drinkable yogurt, just leave the whey in and omit straining altogether. It is wonderful added protein!


    Supplies Needed

  • Crockpot
  • Meat thermometer
  • Glass Jar, 250ml or bigger
  • Whisk
  • Containers or glass jars for refrigeration
  • Tea towel or Nutmilk/Yogurt Bag


    • Ingredients

    • 8 cups 3% whole milk (2% works well too, just add another 1/4 cup starter)
    • 1/2-3/4 cup yogurt starter (saved from last batch, or you can use store bought yogurt, unsweetened/unflavoured, containing live bacterial cultures. Dried yogurt starter is also available online)

    Optional Flavouring

  • Vanilla
  • Honey
  • Pure maple syrup
  • Berries
  • Cacao powder
  • Instant coffee mix


    • Directions

    1. Measure 8 cups of milk into crockpot.
    2. Turn crockpot on low and heat slowly until meat thermometer reads 180 degrees Fahrenheit when you dip it into the milk. For me it takes 3 hours and 10 minutes, but depending on your crockpot it may take less time.
    3. At 180 degrees, turn crockpot off with lid on and let cool slowly until temp reaches 110-115 degrees Fahrenheit. This usually takes me around 3 hours. Partway through this time, take out your yogurt starter from the fridge and let it come to almost room temperature.
    4. Take out about 2 cups of warm milk and in a separate bowl, whisk in your yogurt starter (or see note above for store bought yogurt). Whisk until there are no lumps and return to crockpot.
    5. Put lid back on, (if you have clamps on your crockpot it’s good to use them at this point!) and cover crockpot with several heavy towels. Let sit undisturbed for around 12 hours or overnight.
    6. The next morning, spoon out the yogurt into a nutmilk bag or tea towel and hang up over a bowl to separate out the whey. Let strain for 1-2 hours for thicker greek yogurt. Strain for less time or omit straining altogether for a thinner, drinkable yogurt.
    7. When it has strained out enough whey, pour yogurt into clean glass jars or plastic container and chill in the fridge for 4-6 hours.
    8. Use up within 2 weeks. Make sure to save some pure yogurt (unflavoured) for the next batch!

    Nutrition


    Per 1 cup serving: 173 calories; 8.8 g fat; 13 g carbohydrates;
    8.6 g protein; 33 mg cholesterol; 133 mg sodium.

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    Baby Breakfast: Yogurt and 3 Seed Breakfast Bowl

    Northbird1 Comment

    Find Northbird on social media:

    This post contains affiliate links. As an Amazon associate, I earn from qualifying purchases. This means that I make a small commission at no extra cost to you. You can read my full disclosure HERE.

    Jump to Recipe Card

    Return to “Breakfast”

    This delicious breakfast dish has long been in use within our family, and originated from my parents who faithfully have it nearly every morning. It has many variations, based on what is available for the added toppings, but this particular version is our family favourite. It has been affectionately dubbed the title “splodge”.

    I am very thankful that our beautiful oldest daughter has always enjoyed eating pretty much everything on the menu except onions and spicy foods.

    We also have a very loved and very picky one year old daughter when it comes to food. I have learned that she likes eating anything with a smooth texture, or big cut up soft chunks, but nothing in-between! Pebbly textures, such as soaked whole chia seeds are a definite dislike!

    So that’s one reason why we blend chia up with flax and sunflower seeds in this breakfast blend, so that she still gets the delicious goodness but in a creamy, smooth texture when mixed with applesauce and homemade yogurt.

    How to Make Yogurt and 3 Seed Breakfast Bowl:

    Supplied Needed:

    Ingredients:

    • 1/2 cup Yogurt (Plain, unflavoured)
    • 1/4 cup of 3 Seed Breakfast Blend (Flaxseeds, Sunflower seeds and Chia seeds. *See Instructions below)
    • 1/4 cup of Applesauce (Unsweetened)
    • Toppings (Berries, chopped banana, other fresh fruit)

    Directions:

    1. Mix yogurt, 3 seed breakfast blend and applesauce together in serving bowl and let sit for 10 minutes.
    2. Add desired toppings to dish and serve!

    Additional Notes: Any kind of yogurt can be used, but plain greek or balkan style are lovely as they have less sugar than the flavoured ones and contain those lovely live bacterial cultures that help keep digestion happy.

    (EDIT: Since this post was written, I learned how to make yogurt in the crockpot! We now use homemade yogurt when we make this recipe for breakfast. You can read about it in the crockpot yogurt recipe post HERE.)

    How to Make the 3 Seed Breakfast Blend:

    Supplied Needed:

    Ingredients:

    Directions:

    1. Measure equal batches of seed into blender and pulse until grainy.

    2. Add to Jar and give it a good shake!

    3. Store in fridge for up to one month.

    A little more about the Seeds…

    Organic Golden Flaxseed:

    These are high in fibre and omega-3 fatty acids! They have also been shown to help lower blood pressure and blood sugar, contain protein, improve digestion (hence the fibre) and reduces bloating. Some doctors also claim it to help with weight loss.

    Important to note: Nutrition experts recommend the importance of grinding up flaxseed instead of eating it whole. Ground flaxseed is easier to digest and for your body to absorb the nutrients. Avoid buying it pre-ground, as it is best ground fresh and stored in the fridge. At room temperature it will lose some of its nutritional properties, which is why our Naturopath discouraged us from buying the pre ground sold at bulk barn!

    We buy organic flax seeds in bulk from a health food store in the south and then put in freezer bags and freeze until we need them. Big $ saver this way and ensures we always have some on hand for various recipes.

    Raw, Hulled Organic Sunflower Seeds:

    These are notably high in vitamin E and selenium, which act as a powerful antioxidant and supports your immune system and thyroid function. They also contain protein, magnesium, and linoleic fatty acids.

    We have also been able to buy these in bulk, and store them the same way as the flaxseeds. It is important to buy them raw and unsalted!

    Organic Chia Seeds:

    Chia seeds have had their waves of popularity over the past few years, but the science and nutritional values still speak for themselves. Chia seeds are amazing for lowering blood pressure, blood sugar and cholesterol, and improving overall heart health. They are high in fibre, which aids in digestion and reduces bloating.

    It is important to soak whole chia seeds for at least twenty minutes before eating them so that they become more digestible. This is true of most edible seeds! If we are eating them whole, we like to soak them in almond milk (see our recipe for homemade almond milk), but some people soak them in water as well.

    When they are soaked, the hard seed shell releases a gelatinous-like film around the seed, making it look like frog eggs or custard!

    We prefer to blend them up with Flax and Sunflower seeds in order to get optimal nutritional absorption when soaked in almond milk or yogurt, which this recipe suggests. When blending them, it is not necessary to soak for that long, roughly 10 minutes is all that is needed to thicken up the splodge.

    For our demographic area, the best price we have found is at Costco for Organic Chia Seeds, but you can also buy them from Amazon at a comparable price.

    Check out these other Breakfast Recipes from the Northbird Kitchen!

    Hi, I’m Jessie!

    I’m a Wife and Homeschooling Mom living in a remote town in Northern Ontario, Canada. I love making wholesome meals for my family from scratch, homeschooling our girls and learning more about natural living.

    Read more about my story HERE.

    Subscribe to Northbird’s email list to get weekly posts on: tasty recipes, activity ideas for kids, natural living tips, and some genuine mom thoughts and encouragement!

    Recent posts from Northbird:

    Yogurt and 3 Seed Blend

    • Servings: 1
    • Difficulty: Easy
    • Print

    A Delicious and Baby-friendly Breakfast for Busy Mornings.


    This recipe is for 1 small bowl for baby or small child. You can double it for adult portion if desired.

    Ingredients

    • 1/2 cup Yogurt
    • 1/4 cup of 3 Seed Blend (See instructions above)
    • 1/4 cup of Applesauce
    • Berries or other fresh fruit

    Directions

    1. Mix Yogurt, Seed Blend and Applesauce in serving bowl.
    2. Let sit for about 10 minutes for seed blend to activate.
    3. Garnish with berries or other fresh fruit.

    Nutrition


    Per 1 cup Serving: 305 calories; 35 g fat; 29 g carbohydrates;
    15 g protein; 20 mg cholesterol; 73 mg sodium.

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