The phrase “power breakfast” may evoke images of protein shakes and bland egg-white omelettes. Not the case with pinole, a purple maize hot cereal traditionally eaten by the Tarahumara people of Mexico. The velvety porridge packs in plenty of complex carbs and a solid serving of protein to keep you energized all morning. In keeping with the purple theme, we’ve added blueberry jam, blackberries, raspberries, and more blueberries to the recipe.
Yield: 3 servings
Active Time: 8 minutes
1 teaspoon coconut oil
1/4 cup blueberries
1 1/2 cups almond milk
1/2 cup Original Purely Pinole Whole Grain Cereal
1 to 2 tablespoons blueberry or blackberry jam
1/3 cup mixed fruit (blackberries, raspberries, pomegranate, and blueberries)
Warm coconut oil in a small saucepan over medium heat and stir in blueberries. Sauté until they begin to release their juices, then stir in almond milk. Add pinole and cook for 3 to 5 minutes, stirring frequently, or until mixture begins to boil and thicken. Transfer to a bowl and top with a dollop of blueberry jam and fresh fruit to serve.
Photo credit: Paul Delmont
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