Taking time at home to actually sit down and eat something for breakfast is something most of us reserve for Sunday mornings, but in reality if you can spare five or ten minutes, you have more than enough time to prepare (and eat!) a tasty, homemade breakfast.
We know that some mornings you can't even spare 30 seconds, let alone ten minutes, so we've come up with a few recipes to fit each and every time frame.
Give one of these a go tomorrow morning.
If you have no time to spare, try… Overnight Oats
This tasty breakfast can be prepared the night before so all you have to do is take it out of the fridge and grab a spoon. This is a perfect portable meal, so if you're under pressure it can be taken to college or work. There are so many variations on this recipe but here's a favourite:
- 40 – 50g dry porridge oats
- 40 – 50g milk of your choice (regular, almond, soy)
- 40 – 50g vanilla or natural yoghurt
- 1 teaspoon nut butter (peanut, almond or cashew)
- Handful blueberries
- Seeds or chopped nuts of your choice
- Mix all ingredients (except the blueberries and seeds/nuts) in a sealable container or jar until combined
- Leave in fridge for a minimum of six hours
- Add the blueberries, seeds and nuts
If you have 3 minutes to spare, try… Avocado, Pesto and Tomato on Toast
Avocado toast has been having a moment (for the last year), and there are so many variations that it's impossible to get sick of it. Here's one that'll take you no time at all.
- 1 ripe avocado, peeled and cored
- 2 slices wholewheat bread of your choice
- 6 – 8 cherry tomatoes, or 1 small tomato
- Teaspoon of pesto
- Squeeze of lemon juice
- Salt and pepper
- Pop the bread into the toaster or under the grill
- Slice the avocado flesh into cubes and mash into a rough paste with a fork
- Mix in pesto, lemon juice and a twist of salt and pepper
- Slice the tomato into small slices (if using cherry tomatoes, slice them into halves)
- Place bread on a plate, spread avocado mix on each slice and top with the tomato slices
If you have 5 minutes to spare, try… Spinach and Scrambled Egg Breakfast Pita
Nothing beats a hot breakfast in the morning, and this contains enough fibre, protein and complex carbs to keep you satisfied til lunchtime. Add some cheese like parmesan or crumbled feta at the end if you wish!
- 1 wholemeal pita bread
- 1 large handful of baby spinach
- 2 eggs
- Splash of milk
- Salt and pepper to season
- Relish or chutney
- Heat up a teaspoon of oil in a frying pan, add the spinach and sauté until it has wilted (about 1 minute)
- Whisk the eggs, milk, salt and pepper in a bowl and add to the pan
- Stir occasionally until the eggs have set, and meanwhile pop your pita in the toaster or under the grill
- Slice open the pita, add the eggs and a dollop of relish or chutney.