So everyone is safely back to school and people all around the country and even the world are settling back into somewhat of a routine after the past few months.
Here in this house breakfast has been a bit of a non-event the last few months depending on the child. My early riser would sort himself out with a bowl of cereal at 8am while my lazy bones 11 year old would often not bother with anything until lunchtime. And as for the teenager….breakfast was not a meal on his itinerary anyway as he slept in until early afternoon!
But all that has changed now and we are back in the swing of a proper breakfast before school again. I like to change things up a bit so they are not always eating the same thing and always include some protein to keep them full until break time.
Here’s my breakfast routine for the winter days ahead :
- Monday oats - porridge cake, porridge, overnight oats
- Tuesday eggs - scrambled, fried
- Wednesday oats again
- Thursday eggs again
- Friday kids choice (I’ll be having granola!)
Here’s 3 easy breakfast recipes you can try this winter
This is packed with nuts and seeds for protein:
- 1/2 cup coconut oil - melted
- 1/2 cup maple syrup or honey
- 3 cups oats
- 1 tsp cinnamon
- 1 cup mixed nuts and seeds
- 1 tbsp. dessicated coconut
- 1/2 cup dark chocolate chips
- 1/2 cup dried fruit (raisins, chopped dates, apricots etc)
- Preheat the oven to 180 degrees.
- Roughly chop your nuts.
- Add your oats to a large bowl. Add the melted coconut oil and maple syrup/honey. Mix well so all the oats are coated in liquid.
- Add the cinnamon and nuts and seeds. Mix well.
- Line a baking tray with paper and tip the mixture onto the tray.
- Spread it evenly all over the tray and press down.
- Pop into the oven for 20 minutes
- Remove and allow cool.
- Add the dried fruit, coconut and chocolate chips once cooled
2 Ingredient Pancakes
The protein from the egg will keep the kids going until little break:
- 1 egg
- 1 banana
- Creme fraiche and fresh fruit to serve
- Mash the banana.
- Whisk the egg.
- Mix both together and fry on a heated, oiled pan, flipping after approximately 1 minute.
- Serve with creme fraiche and fresh berries.
This recipe includes eggs and chia seeds, both sources of protein. Topping it with nuts and more seeds will help bolster the protein! I prep this the night before and pop it in the oven while the kids are getting dressed so it’s ready to eat warm from the oven! It’s also great in lunch boxes or after school.
- 3 cups porridge oats
- 2 bananas
- 2 eggs
- 2 cups milk approx
- tbsp chia seeds
- 1 cup frozen raspberries/other berries
- tsp vanilla extract
- 1 tbsp desiccated coconut
- 1 tbsp nuts of choice
- 1 tbsp sunflower seeds
- 1 handful choc chips
- 1 handful cacao nibs
- Preheat your oven to 180 degrees.
- Slice banana with your kiddies food kutter if using and line the bottom of your oven proof dish with slices.
- In a bowl, mix the egg, milk and vanilla.
- In another bowl, add the porridge oats and the chia seeds.
- Mix the wet and dry ingredients together.
- Pour over the banana.
- Top with frozen berries, chocolate chips, coconut or anything else.
- Bake for approx 40 minutes at 180 degrees
- Serve warm with creme fraiche or yoghurt and some flaked almonds, berries, or seeds.