Or so the saying goes! If you have been following my blog for awhile you will know that breakfast or brekkie is my favourite meal of the day. Most days it is porridge or a variation of overnight oats. These are the handiest of options for me as I can prepare them the night before and they can be taken to work and heated up or eaten cold.
Lately, because of my health issues I have been looking at different breakfasts. I am now mindful of the amount of dairy and carbohydrate I am consuming and sure isn’t variety is the spice of life. With this in mind I have been experimenting with two recipes, a breakfast cookie packed with oats (sorry can’t stay away for too long!), nuts and fruit and egg muffins full of protein and veggies. So check out the recipes below and experiment with your own brekkie!
2 teaspoons of cinnamon
1 handful of raisins
1 handful of chopped walnuts
Preheat the oven to 180° or gas mark 4. Grease or line a baking tray with parchment paper.
In a bowl mash the bananas until creamy with no lumps.
Add cinnamon, walnuts and raisins and mix well. Adding a bit at a time mix the oats through the mixture being careful to keep some moisture.
Spoon onto the baking tray and flatten gently.
Bake for 15-20 minutes and allow to cool completely.
Assorted chopped veggies (spinach, cherry tomatoes, peppers, mushrooms)
Salt and peper
Cheese or vegan cheese for topping
Preheat the oven to 180° or gas mark 4. I use a silicon muffin tin but if using a metal one grease with coconut oil.
Beat the eggs, salt and pepper together in a bowl.
Placed the chopped veggies in the bottom of the muffin tin.
Pour over the beaten egg mixture and top with grated cheese.
Bake for 20 minutes or until the egg is set.
These can also be frozen just defrost the night before and eat cold or heat in the microwave