When we're planning our festive feasts, most often we overlook the most important meal of the day in favour of focusing on the behemoth Christmas dinner. However, after all the excitement of unwrapping Santa gifts, a hearty breakfast is an essential on Christmas morning.
Now, you might be a bit tired yourself after leaving cookies and milk out for Santa until late the night before, so we have compiled a list of delicious, unexpected, and festive breakfast recipes, to suit both the parent who loves to spend Christmas morning rustling up something special, and for the parent who would prefer to prepare and then re-heat (and some recipes are so easy, the kids could make them for you, for once).
Each of these recipes include a festive orange twist using Tropicana orange juice - what better way to start your Christmas day than with the festive packs from Tropicana adding even more Christmas cheer to the table, and having the benefit of getting one of your five a day from just one glass.
Looking for a fast and wholesome breakfast that you can prepare in advance? You've found it with these overnight steel cut oats, oats that absorb Tropicana orange juice, almond milk and vanilla mixture while you sleep and are ready to be eaten in the morning.
Ingredients
- 240 mL Tropicana Pure Premium® Orange Juice
- 40g steel cut oats
- 240 mL unsweetened almond milk
- 1 tbsp honey
- 1 tsp vanilla extract
- 1/2 tsp orange zest
- Pinch ground ginger
- Toasted almonds, chopped, for garnish
- Fresh blackberries, for garnish
- Honey, drizzled for garnish
How to make it
1. In a small saucepan, combine oats, orange juice, almond milk, honey, vanilla, orange zest and ginger. Over medium heat, bring mixture to a gentle boil. Remove from heat and let cool slightly. Divide mixture into 4 mason jars or containers. Cover and refrigerate overnight.
2. To serve, remove from refrigerator and top with toasted almonds, blackberries and a drizzle of honey.
Christmas definitely isn't the healthiest day of the year, with tins of chocolates being passed around at every waking opportunity. Start the day with a boost of vitamins and minerals and opt for a smoothie bowl - best of all, this can be made in one go for the whole family.
Ingredients
- 125 mL Tropicana Pure Premium® Orange Juice or Tropicana Pure Premium with Calcium + Vitamin D
- 125 mL plain low - fat yogurt
- 1 banana
- 125 mL frozen mango chunks
- 125 mL frozen pineapple chunks
- 2 tsp honey
Topping:
- 1 banana, sliced
- 60 mL sliced strawberries
- 30 mL sliced natural toasted almonds
- 2 tbsp toasted shredded coconut
- 2 tsp chia seeds
How to make it
1. In blender, combine orange juice, yogurt, banana, mango, pineapple and honey. Blend until smooth; divide among 4 bowls.
2. Topping: Top each serving with banana slices, strawberries, almonds, coconut and chia seeds. Serve immediately.
3. Tip: If desired, use an assortment of seeds, such as hemp and flax seeds.
Hello heavenly breakfast - we've been waiting for you. This zingy orange crepe recipe is full of flavour the entire family can enjoy. Add a few more of your kid's favourite fruits and nuts to sprinkle over top.
Ingredients
- 75 mL Tropicana Pure Premium® Orange Juice
- 2 eggs
- 250 mL milk
- 125g purpose flour
- 1 tbsp granulated sugar
- Pinch salt
- 60 mL melted butter, divided
Topping:
- 500 mL fresh or frozen mixed berries (such as raspberries, strawberries and blueberries)
- 2 tbsp granulated sugar
- 60 mL Tropicana® Pure Premium Orange Juice
- 1 tbsp cornstarch
- 125 mL 35% whipping cream
- 1 tbsp icing sugar (approx.)
How to make it
1. In blender, blend orange juice, eggs and milk. Add flour, sugar, salt and 2 tbsp melted butter; blend until combined. Refrigerate for 1 hour.
2. Heat 10‑inch (25 cm) skillet over medium heat; brush with some of the remaining butter. Pour 60 mL batter into pan, swirling pan to coat. Cook for about 1 minute or until edges are golden; turn and cook for 30 seconds. Repeat with remaining batter, adding more butter as needed.
3. Topping: Combine berries and sugar in heavy‑bottom saucepan set over medium‑high heat. Whisk orange juice with cornstarch until smooth; stir into berry mixture. Bring to boil, stirring often. Simmer for 3 to 5 minutes or until sugar dissolves completely and mixture has thickened.
4. Whip cream with icing sugar to stiff peaks. Dollop onto crepes; fold crepes into quarters. Top with berry mixture and dust with icing sugar (if using).
Tip: To keep crepes from sticking to each other, layer strips of parchment or waxed paper in between them.
It has never been easier to (rise and) shine in the kitchen than with these delicious Orange Graham Pancakes. Both zesty and fluffy, these golden pancakes are topped with a quick orange syrup that's guaranteed to have everyone licking their lips!
Ingredients
Orange Syrup:
- 120 mL Tropicana Pure Premium® Orange Juice
- 100g granulated sugar
- 1 tbsp water
- 1 tsp cornstarch
- 1 tbsp butter
Orange Graham Pancakes:
- 240 mL Tropicana Pure Premium® Orange Juice
- 240g flour
- 170g graham cracker crumbs
- 50g brown sugar
- 1 tbsp baking powder
- 1/2 tsp orange zest
- 1/2 tsp kosher salt
- 2 eggs
- 280 mL buttermilk
- 250 mL melted butter
- 1 tsp vanilla extract
How to make
1. For the orange syrup, in a small saucepan, whisk orange juice and sugar over medium heat, until it comes to a boil. In a small bowl, combine water and cornstarch to dissolve. Whisk into saucepan and lower heat. Simmer gently, stirring occasionally until thickened, about 6‑8 minutes. Remove from heat and stir in butter. Set syrup aside.
2. For the orange pancakes, in a large mixing bowl, combine flour, graham cracker crumbs, brown sugar, baking powder, orange zest and salt. In a medium bowl, whisk eggs, buttermilk, orange juice, melted butter and vanilla. Stir egg mixture into dry ingredients, being careful not to over‑mix ‑ lumps are okay in the batter.
3. Over medium heat, pour 60mL pancake batter on a lightly greased hot skillet or griddle. Cook until bubbles form, then flip over and cook on the other side until golden. Serve pancakes with orange syrup.
We've got one word that will make all your breakfast dreams come true: cookies. We're serving up cookies chock full of great ingredients that are actually suitable for breakfast.
Ingredients
- 125 mL Tropicana Pure Premium® Orange Juice
- 375 mL old fashioned oats
- 144g almond flour
- 1 tsp ground cinnamon
- 1/2 tsp baking soda
- 1/2 tsp kosher salt
- 125g almond butter
- 85g cup honey
- 1 tsp orange zest
- 1 tsp vanilla extract
- 120g dried cranberries
- 46g coarsely chopped toasted almonds
- 29g shelled pumpkin seeds
How to make it
1. Preheat oven to 350ºF (170ºC). Line a baking sheet with parchment paper and set aside.
2. In a large bowl, combine oats, almond flour, cinnamon, baking soda and salt. In a medium bowl, whisk almond butter, orange juice, honey, orange zest and vanilla extract. Pour into oat mixture and stir in dried cranberries, chopped almonds and pumpkin seeds.
3. Mix until ingredients are well combined.
4. Drop 60mL dough onto prepared baking sheet.
5. Bake 12 minutes until the edges are golden.
Ah-mazing! This delicious recipe is filled with nuts, dried fruit, and dark chocolate, all baked together with orange juice and honey (yum). Easy to make and stays fresh in an air‑tight container for one week.
Ingredients
- 5mL Tropicana Pure Premium® Orange Juice
- 280g old fashioned oats
- 95g coarsely chopped pecans
- 95g coarsely chopped almonds
- 1 tsp kosher salt
- 1 tsp ground cinnamon
- 1/4 tsp ground ginger
- 113g honey
- 3 tbsp melted butter
- 2 tsp orange zest
- 1 tsp vanilla extract
- 22g dried cherries
- 22g dried mango
- 175g dark chocolate chunks
How to Make
1. Preheat oven to 275ºF (140ºC). Line a baking sheet with parchment paper.
2. In a large bowl, combine oats, pecans, almonds, salt, cinnamon and ginger. In a small bowl, combine honey, orange juice, melted butter, orange zest and vanilla. Whisk well and pour over oat mixture. Toss to combine and spread granola on prepared baking sheet. Bake 50 minutes, until golden. Remove from oven, transfer to a large bowl and let cool for 10 minutes. Add dried cherries, dried mango and chocolate chunks, mixing to combine. Cool completely and store at room temperature in an airtight container for up to 1 week.
For a very wholesome start to the day, chow down on these hearty muffins with a dollop of jam and a big glass of OJ.
Ingredients
- 125mL Tropicana® Pure Premium Orange Juice
- 250 mL each all purpose and whole wheat flour
- 250 mL packed brown sugar
- 1 1/2 tsp ground cinnamon
- 1 1/2 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 2 eggs
- 125 mL milk
- 75 mL vegetable oil
- 250 mL grated carrots
- 1 banana, mashed
- 125 mL raisins
- 75 mL pumpkin seeds, divided
How to make it
1. Preheat oven to 375°F (190°C). Line 12 muffin cups with paper liners or grease well.
2. In separate bowl, whisk together all‑purpose flour, whole wheat flour, brown sugar, cinnamon, baking powder, baking soda and salt. In separate bowl, whisk together orange juice, eggs, milk and vegetable oil; pour over flour mixture. Add carrots, banana, raisins and 60 mL pumpkin seeds; stir together just until moistened (do not overmix).
3. Spoon evenly into prepared muffin cups. Sprinkle evenly with remaining pumpkin seeds. Bake for about 20 minutes or until firm and tester inserted into centre comes out clean. Let cool for 5 minutes in pan. Transfer to rack; let cool completely.
Brought to you in association with Tropicana
