Make-ahead breakfast: 3 delicious (and healthy) recipes to try
Family mornings can be a rather hectic affair.
Trust me, we know.
Between the dressing and the hair brushing and the searching for gym bags and keys and phone chargers, there is often little time to sit down for a healthy breakfast.
Which is why we are all about make-ahead breakfasts these days – delicious, healthy meals we can literally just prepare to night before – and grab and go come morning.
When it comes to breakfasts you literally just grab and go in the morning, few things can beat overnight oats, we think. Not only is this creamy, healthy cold "porridge" just a seriously yum way to start the day, it is also perfect for refuelling after a gruelling workout, chock-a-block as it is with energy-boosting properties.
There are a million and one recipes out there, but we like this very simple, yet totally decadent one.
- 1/3 cup plain Greek yogurt
- 1/2 cup (heaping) rolled oats
- 2/3 cup unsweetened milk of choice
- 1 tablespoon chia seeds or ground flax meal
- 1/2 teaspoon vanilla extract
- Pinch of salt
- 0-2 tablespoons honey or maple syrup
- 1/2 ripe banana, chopped or mashed
- 2 tablespoons chocolate chips
1. Whisk together all ingredients in a medium-sized mixing bowl. Spoon into a jar with a tight-fitting lid.
2. Close and refrigerate for at least 4 hours, but preferably overnight before eating.
If you have tasted chia pudding before, and not been overly impressed, well, then you need to try to make this one. It literally tasted like sunshine in a bowl – and will fill you with tons of energy from ingredients that pack a nutritional punch.
The best part? You can make individual servings today, and enjoy them all week long.
- In a small jar or bowl, combine the milk, orange zest, and vanilla extract. Taste, and if you’d like a more pronounced vanilla flavor, add another ⅛ teaspoon vanilla extract. Be sure to measure out the extra vanilla extract rather than just pouring more in—it’s easy to go overboard.
- Whisk in the chia seeds, cover the bowl and refrigerate for at least 2 hours (or overnight), until the chia seeds have absorbed enough moisture to achieve a pudding-like state. If you think of it, give it a stir sometime along the way to break up any clumps of chia.
- Before serving, stir once again to break up any clumps of chia seeds. Serve with a drizzle of honey or maple syrup on top and any additional toppings you might like. This pudding will keep well in the refrigerator, covered, for about 5 days.
If you like starting your day with something savoury, these egg-based muffins are so easy to whip up and just re-heat in the morning. Even better? You can make a big batch and freeze some – ensuring plenty of stress-free mornings in the weeks ahead.
- 4 slices turkey bacon, cut into 1/4-inch strips
- 8 cremini (baby bella) mushrooms, thinly sliced
- 1 cup packed chopped kale
- 2 tablespoons finely chopped sundried tomatoes
- 6 eggs
- 1/4 cup milk
- 1/4 cup Parmesan cheese
- 1/2 teaspoon dried basil
- 1/8 teaspoon ground black pepper
- 1/4 teaspoon kosher salt
- Pinch of nutmeg
1. Preheat oven to 180 degrees C. In large skillet, cook bacon over medium heat 8 to 10 minutes or until crisp, stirring occasionally. Using slotted spoon, transfer bacon to medium bowl.
2. Add mushrooms to skillet and cook 3 to 4 minutes or until softened, stirring occasionally. Add kale and sundried tomatoes; cook 1 minute or until kale is slightly wilted. Add veggies to bowl with bacon; toss until everything is well combined.
3. Meanwhile, in large liquid measuring cup, whisk eggs until well beaten. Whisk in milk, cheese, basil, salt, pepper and nutmeg.
4. Spray 10 cups of a standard muffin tin with cooking spray. Divide veggie/bacon mixture between 10 cups; pour egg mixture evenly over veggie/bacon mixture. If desired, sprinkle pumpkin seeds over egg mixture. Transfer to oven and bake 18 to 20 minutes or until eggs are firm. Serve immediately, or transfer muffins to wire rack and let cool completely, then transfer to zip-top bags and refrigerate or freeze for later use.
Muffins can be re-heated in microwave straight from refrigerator or freezer. Place on microwave-safe plate and microwave 30 to 45 seconds or until heated through.