I’m starting to get the whole “not-having-time-for-an-interesting-breakfast” thing.
I’m no stranger to early starts, but since commencing my Masters, which often means having to travel an hour and a half just to begin my day, my mornings have become a little less leisurely than I’m used to.
How I long for an extra hour in the morning to Google ‘fun pancake recipes’ and perfect different porridge combinations! Lately I’ve found myself in a breakfast rut, rushing for the quickest thing I can find; usually Goodness Superfoods Digestive 1st cereal, maybe not the most boring breakfast, and seriously high in nutritive value, but not exactly the kind that excites me to get out of bed.
You’ve probably heard it a million times before, but some form of preparation is essential to ensure you’ve got something healthy and delicious on hand for breakfast (and snacks, lunch and dinner as well)… Often spending 5 minutes at nighttime organising my breakfast the next day saves so much time when it really seems to count, and I’ve come up with three options that take equal or less time to put together as does making a coffee.
1) Overnight Oats
I’m so obsessed with overnight oats right now. They’re the perfect cure for someone suffering ‘too hot for porridge’ withdrawals. (Note, I clearly started writing this a few weeks ago when this statement meant something, considering the warm weather has well and truly left Melbourne, however I assure you this is still fabulous on cold mornings). I also love whipping this up as it’s completely adaptable depending on what’s on hand and what your mood dictates. All that’s required:
- ¼- ½ cup oats (depending on your appetite)
- ½ cup milk of your choice (I use good old cows milk, if you’re interesting in why click here)
- 2 tbsp yoghurt of choice (I usually go for plain Greek yoghurt, I’m loving 5am at the moment).
- 1 tbsp chia seeds
- 1 tsp vanilla extract
I mix all of this up together and cover, then keep in the fridge overnight. The oats absorb available moisture turning it into a porridgey/puddingy like consistency. The next morning it’s as easy as pulling it out and topping with whatever you fancy; my usuals are maple syrup, walnuts, pepitas and goji berries (for the taste, not the outlandish ‘superfood’ benefits). Come winter-time this could even be microwaved for a minute and turned into instant porridge.
2) Quinoa brek bowl
The inspiration for this one comes from a slightly odd source, but nonetheless, it’s been on high rotation in my kitchen since discovering it on Bec Judd’s website.
Essentially this is similar to overnight oats, however the only prior preparation is in cooking the quinoa – I usually cook a large portion that will see me through a few days using a 1:2 ratio (1 cup quinoa, 2 cups water). Around ¼ – ½ cup per person should suffice, then once again, pull out of the fridge and top with whatever you fancy; I generally go for chia seeds, LSA mix, walnuts, pepitas, Greek yoghurt and strawberries. Mix it all up and you’re good to go. Lately I’ve been using (and very much enjoying) tri-coloured quinoa, a mix of red, black and white quinoa – it has a ‘nuttier’ taste than usual white.
3) Not-so-boring toast
Toast is obviously very easy to make, but often extremely uninspiring and lacking in nutritional value. My favourite toast combo is pretty similar to my favourite porridge combo, except it takes half the time to make. (No preparation necessary)! It’s also really satisfying and provides a good dose of long-lasting energy. What you need:
- Toast (I love a really dark sourdough or rye)
- Natural peanut butter (If you’re not a peanut butter lover, try honey).
- One banana
- Sprinkle of cinnamon
Spread toast with peanut butter and squash banana on top. Sprinkle with cinnamon.