Here’s our wish list for breakfast recipes:
- Easy to make ahead
- Portable – for when you snooze past your alarm and need to eat on the go
- Healthy (but still the delicious kind)
- Gluten-free/dairy-free options
This one ticks all the boxes. Make the below elements ahead and each morning you can pack a jar with your choice of fruit, flavour and crunch.
Overnight oats (3-4 servings)
100g rolled oats (buy gluten-free oats if necessary)
150ml yoghurt (your choice of flavour)
300ml of milk
1 Mix all the ingredients together and chill in the fridge overnight. You can add a splash more milk in the morning if it’s too thick for you.
Chia coconut pudding (3-4 servings)
This gluten- and dairy-free option is a great alternative to overnight oats
400ml coconut milk
75g chia seeds
2 tbsp honey
1 Stir the coconut milk until smooth
2 Add the chia seeds and honey and stir to combine
3 Chill in the fridge overnight. You can add a splash of water or more coconut milk in the morning if it’s too thick for you.
Oaty maple granola (3-4 servings)
200g rolled oats (buy gluten-free oats if necessary)
3 tbsp pumpkin seeds
3 tbsp flaked almonds
3 tbsp roughly chopped hazelnuts
80g melted butter
4 tbsp maple syrup
1 Mix everything in a large bowl until fully combined
2 Spread your mixture out onto a baking sheet and bake at 145C for 30 minutes, turning every 10 minutes, until golden (it keeps crisping up as it cools and dries)
3 This will keep if stored in an airtight jar – it’s great sprinkled over yoghurt!
Fruity layers (3-4 servings)
Ingredients (your choice of…):
1 Dice your fruit into small pieces or mash your berries into a soft puree.
Assembling your breakfast pots
Now you’ve made all your elements, layer up your breakfast pots with crushed/diced fruit at the base, then alternating fruit with either your overnight oats or chia seeds. Top with your crunchy granola and go!