“I don’t know what to have for breakfast” is the dilemma that contributes towards so many busy people sticking to the same old cereal and milk for breakfast or missing it altogether. And that’s not a great idea if you experience cravings, lack of energy or the 3 pm slump.
Remember what it’s like to look forward to breakfast again with this breakfast inspiration for the cooler months ahead. Here are some of my favourite ideas and twists to breakfast classics and some of the new and trending recipes. Try them out and pick your own favourites for the busy weekdays and for more relaxed weekend brunches.
To me, autumn isn’t complete without a steaming bowl of oatmeal. It’s also a fantastic time to experiment with more exciting additions, such as adding some grated pumpkin and cinnamon or gingerbread spice while cooking. Try adding full fat coconut milk for extra creaminess or plum and apple compote with a sprinkle of dark chocolate. I love to top the hot porridge with frozen berries, once they are out of season and it creates a lovely blend of flavours and temperatures.
If you’re after a quick and easy recipe that you can have at the last minute when you are short of time, then carrot, thyme and feta muffins are for you. This is one of the recipes you can find in the “21 Snacks to never go “hangry” again”. Batch, cook and pop a few of these in the freezer and they are easily defrosted by simply toasted them in the morning. Cut the muffins in half and spread some almond or cashew butter, avocado or simply some delicious butter.
If you’re more of an egg-for-breakfast kind of person, this will be a nice treat for you. Huevos rancheros, or ranchers eggs, is a Mexican favourite of mine. It consists of a tomato sauce with garlic, onion and chilli with a couple of fried eggs on top. I add mixed beans in the tomato sauce and to finish sprinkle some hard goat cheese. Add avocado for a true Mexican inspiration. Great to serve for a weekend brunch or when friends come to visit.
When it’s cool outside, there’s a big temptation to lounge about with a cup of tea and watch the tree leaves turning, or is it just me? Pancakes can be a perfect way to prolong the weekend stillness and keep you going with sustained energy for the rest of the day. There are at least a million of delicious pancake recipes on the net, but look for inspiration with alternative flour ideas, such as buckwheat or almond flour for slow release energy (my recipe), that do not crash your blood sugar half hour after eating. Top up with delicious autumnal maple syrup, berry compote and crushed nuts.
Although baked oatmeal is relatively a newbie in the food blogging world, it has become a quick favourite due to its ease and simplicity. Similar to a traditional flapjack or breakfast bars, baked oatmeal can be cooked until it’s quite soft or until it’s harder, like a granola bar. Equally, it can be eaten hot or cold, with additions, such as coconut or natural yoghurt, or completely on its own. Hundreds of recipes exist of baked oatmeal ideas and my favourites include berries, such as blueberries, raspberries or blackberries for extra moisture or cinnamon, apple and pecans for warming taste.
Similar to any savoury or sweet oven bake, the courgette and feta oven omelette helps save time, it’s easy to make and absolutely delicious to have as leftovers. Packed with quality protein to set you up for the day, this bake is also an excellent way to include as many of your 7-a-day vegetables as possible, without much effort. Double up on courgettes, add spinach, green peas, kale and even broccoli for some extra greens and extra energy.
Another excellent option when you’re stuck for quick and easy breakfast ideas on the go is a homemade granola pot. Couldn’t be easier to make, as you simply layer your ingredients- add berry or apple compote as a bottom layer, generously scoop coconut yoghurt or natural yoghurt as the biggest, middle layer and top with granola. If you can, make your granola yourself with delicious warming spices, nuts and seeds or if you’re short of time, get a premade version, lower in sugar. You can pre-make the pots the night before, but add the granola layer in the morning or just before eating, in order to preserve the crunch.
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I am not a doctor, medical professional or a dietician. The information I provide is based on my professional experience as a Nutritional Therapist, studies provided and on my personal experience. Any recommendations I may make about diet changes, nutrition, supplements or lifestyle, or information provided to you on this website should be discussed between you a medical or healthcare professional. The information you receive in these blogs does not take the place of professional medical advice.