Gone are the days of running out the door with just an apple in hand or picking up something at the office building cafe. With most people working from home as a result of the coronavius pandemic, there’s more time for breakfast – and for making it yourself.
Wondering where to start? Why not try versatile oats. This healthy grain is gluten-free and a great source of vitamins, minerals, fibre, and antioxidants.
Read on for four breakfast recipes to try this month, courtesy of Waitrose & Partners.
Berry Bircher Muesli
Total time: 10 minutes plus overnight chilling
200g porridge or rolled oats
2 red apples, grated
150g dried berries
400ml pressed apple juice
300g Greek-style yogurt
3 tbsp pure clear honey
50g almonds, roughly chopped
various berries and seeds (optional)
Place the oats, grated apple, and berries in a bowl. Pour over the juice, mix everything together well, then cover and chill overnight.
Divide the mixture between six small bowls. Finally, top with yogurt, drizzle with honey, and scatter over the chopped almonds. If you opted for more fruit and nuts, add them too.
Seeded Apple and Berry Overnight Oats
Total time: 10 minutes, plus overnight resting
125g porridge or rolled oats
250g flaxseed and chia seed mix
2 apples, coarsely grated
300g mixed berries, such as raspberries and blueberries
2 tbsp maple syrup
350ml unsweetened oat milk
6 tbsp natural yogurt or yogurt alternative
2 tbsp almonds, toasted and roughly chopped
Mix the oats, seeds, apples, berries, maple syrup, and oat milk in a large bowl. Cover and chill for at least five hours or ideally overnight.
Stir well, then divide between bowls and top with the yogurt and almonds.
Total time: 15 minutes
60g porridge or rolled oats
150ml whole milk
a pinch of salt
1.5 tbsp crunchy peanut butter
1 tsp maple syrup
1 tsp vanilla extract
100g frozen raspberries
sprinkling of chopped, roasted peanuts, toasted
Mash half of the banana and put it in a medium saucepan over a low heat with whole milk, oats, water, and a pinch of salt.
Cook until the oats begin to soften, then swirl through the crunchy peanut butter and continue to cook until the oats are soft and to your desired consistency.
Meanwhile, in a separate saucepan, combine the maple syrup, vanilla extract, and frozen raspberries over a low heat. Cook until the raspberries have broken down, gently mashing with the back of a fork (about two to three minutes).
Divide the porridge between two bowls and top with slices of the remaining half of the banana, the raspberry compote, and a sprinkling of chopped, toasted peanuts.
Mixed Berry Breakfast Smoothie
Total time: 10 minutes
3 tbsp porridge oats
240g frozen berries
150g natural yogurt
300ml apple juice
Toast the oats in a small non-stick frying pan for five minutes until golden.
Place the berries straight from the freezer into a blender with the yogurt, apple juice, and two and a half tablespoons of the oats, and whizz until smooth and thick.
Pour into two glasses and serve with the remaining toasted oats scattered over the top.
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