Breakfast is definitely my favourite meal of the day - it is what gets me out of bed in the morning (I know, that is a little sad). For as long as I can remember, I have been a creature of habit when it comes to breakfast - I will generally consume the same spring/summer breakfast for 6 months, then will switch to my autumn/winter breakfast for the next 6 months.
In the past little while, I have been tweaking my favourite breakfasts somewhat, so as to reduce the sugar content to make them a little healthier (to justify the pancakes that I'll usually order when going out for a weekend brunch). So, I thought I would share with you my two current "go to" breakfasts.
I should note that the quantities are definitely modifiable (I tend to make a pretty big serve as I am always starving in the morning and need something to keep me going for a few hours!). Also, if you want to make either recipe a bit sweeter, you can always add some honey or maple syrup.
While these may look time consuming given that there are quite a few ingredients, they really aren't - it only takes me 10 minutes each morning to prepare and consume breakfast before I'm heading out the door.
Autumn/winter breakfast:
Chia and almond porridge with banana and cinnamon
You'll need:
1 cup of rolled oats
1 tablespoon of chia seeds
1/2 cup of low fat milk
1/2 cup of water
1/2 tablespoon of cinnamon
1/2 tablespoon of almond spread
1 sliced banana
Place the oats in a bowl with the chia seeds, milk, water and half the banana, then pop it in the microwave for 2 minutes.
Once cooked, add the cinnamon, almond spread and remaining banana.
Stir together, and enjoy!
Spring/summer breakfast:
Oats with chia seeds, banana and raspberries
You'll need:
1 cup of rolled oats
1 tablespoon of chia seeds
1 cup (approx.) of low fat milk (I usually just add enough milk to my liking)
1 sliced banana
1 handful of frozen raspberries
Place the oats and chia seeds in a bowl.
Top with sliced banana and frozen raspberries.
Pour the milk over the top. Done!
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