5 easy on-the-go breakfast ideas you NEED to try this Autumn
I have this dilemma practically every day; I never know what to eat so early on in the day. Surely I’m not the only one? I’ll admit, sometimes it’s tempting to buy breakfast on the way to work or school purely for convenience (and also the fact that Costa do the best frothy coffee wow I’m actually obsessed). But thinking about it, this is a) costly in the long run, and b) probably the unhealthier alternative to a homemade granola bowl. The idea of making your own nutritious food quickly and successfully has got to be up there in one of the top ten most satisfying ways to spend your time – knowing exactly you are putting into your body, and the fact that it only took you a matter of minutes to make is purely a bonus. For these reasons, I felt it only my duty to make my first “official” blog post on the basis of healthy living and what better way to start of with the most important meal of the day?
1. Granola Bowl:
- Berries (strawberries and raspberries are amaze together)
- Natural Yoghurt
Simple & healthy, this is my go-to breakfast for early mornings. You could even make it the night before if you are a late riser, by using a mason jar instead of a bowl – this way it is portable for your journey. Begin with a bowl, spoon in some yoghurt alongside a couple handfuls of granola (if you don’t like natural yoghurt, there is no harm in switching it up a little) and sprinkle some cut up berries over the top. That’s it. It is much more filling than you would anticipate, and is also one of the sweeter options to start your day.
2.(pea)nut butter and fruit breads:
- Peanut butter / nut butter
- Bread (whole meal/seeded is a healthy alternative to white)
- Your choice of fruit – bananas, raspberries, apple
You’ll notice (pea) is separated from it’s companion ‘nut’, that’s because this idea is all about your personal preference in terms of taste of nut spreads. I like to put some kind of nut spread on toast purely because of the fact that this allows fruit to stick it, making it a tasty treat to prepare you for the day ahead. My ideal form of this recipe would be using whole meal bread, with some peanut butter and sliced banana with chia seeds on top. However, you could use nut butter, almond butter, cashew butter etc. and don’t feel obliged to add seeds, but if you do, you could use pumpkin for that added extra autumnal feel, or crushed hazelnuts also taste amazing.
- Pancake mixture
- Extra toppings i.e. maple syrup, whipped cream, fruit
I know, cinnamon may not be your thing – but trust me when I say a little goes a log way, but you’ll be glad you added it. Make up the pancake batter as you usually would, and add a little cinnamon into it – its pretty straight forward even if I do say so myself. Once cooked, you can add your desired toppings, maple syrup has got to be on there I think, wouldn’t you agree? And voila! Your breakfast is undoubtedly one you’ll have to share on the gram #pumpkinspicedpancakes #autumnvibes
4. Blueberry muffins
- 1 cup (80g) old-fashioned whole rolled oats
- 1 and 1/4 cups (156g) all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1/2 cup (115g) unsalted butter, melted and slightly cooled
- 1/2 cup (120ml) honey
- 1 large egg, at room temperature
- 1 cup (190g) fresh or frozen blueberries (do not thaw)
I can’t guarantee it(because if your like me you’ll always stay in bed until the very last minute), but I’m pretty certain you’ll be much more eager to get up in the morning knowing you’ve got one of these made for your breakfast. Honestly, they are one of THE best things I’ve ever tasted, considering they’re much healthier than other sweet muffins too! Although this recipe does take a little longer, by prepping the muffins the night or even a couple days before, when you’re running out the door they save a lot of time being able to quickly grab one instead of having to play chef at 8:00am.
All measurements are precise and correct, trust me, I found this idea in a recipe book.
How to make:
- Mix the oats and milk together, let the oats soak up the milk for around 10-15 minutes so they are able to keep their shape when we bake them
- Whisk the flour, baking powder, baking soda, cinnamon, and salt together
- Whisk the melted butter, honey and egg together
- Add wet ingredients to dry ingredients, stir and then add oats
- Put mixture into cupcake/muffin liners and bake for around 20-25 minutes give or take how you see fit (until golden brown) (bake at 350°F (177°C)).
- Ensure muffins are cool, and then you will be able to remove them from their casing.
It’s as simple as that really. The muffins stay fresh for around a week in an air tight container, perfect to counteract a “I haven’t got time for breakfast” sorta day!
5. ‘Make it your own’ omelette
- 2 large eggs whisked
- butter (to fry the egg in the pan)
- desired fillings
Now I’m personally not a savoury type of person in the morning, as I’m sure you’ve been able to figure out from my prominent sweet themed breakfast ideas.. but my dad swears by omelettes. The idea behind the ‘make it your own’ is that you are able to add whichever ingredients you please to your omelette. However, please feel free to take inspiration from my ideal winter inspired omelette, of which includes:
- red peppers
I hope you’ve been able to take inspiration from my breakfast ideas, ideally they will save you time and hopefully money compared to your usual morning routine!
Love Eleanor xx