There’s something a little different for you this morning, not a recipe (apart from some yummy roasted grapes and pancakes) but some inspiration to get your breakfast taste buds tingling. A lot of people don’t eat breakfast but I honestly don’t think there’s a good enough reason not to have it. If you don’t have the time, make it the night before. If eating that early doesn’t agree with you then jar it up and take it with you to eat a little bit later on. Whether it’s a big full English, pancakes, oats or a piece of toast YOU NEED TO EAT BREAKFAST. I can’t tell you enough how important it is for your body and mind.
I frequently get asked what I eat for breakfast, and what people themselves should chose to indulge on upon breaking the fast, so that’s what this post is for- a bit of yummy inspiration.
These photos are some of my favourite morning meals that I’ve feasted on in the past year and documented through Instagram. I’d really love to hear what you all eat for breakfast too so feel free to leave me with your own ideas for me to try!
Chia oats with grapes, bluberries and roasted rhubarb
Chocolate chai oats with plums, black grapes and chia seeds
Peanut butter hottie infused oats with blueberries with mixed nuts and seeds
Cinnamon and chia oats with peanut butter and orange slices
Plain oats topped with natural yogurt, strawberries, mixed frozen berries and peanut butter
Christmas cinnamon oats topped with mango slices, cranberries, sultanas and cashew butter
Plain oats topped with giant black grapes, a fig and drowned in honey
Overnight oats parfait in a near-empty peanut butter jar topped with blueberries and granola clusters
Multigrain oats topped with honey and balsamic roasted grapes and seeds
- 1 cup black grapes
- 1 teaspoon balsamic vinegar
- 1 teaspoon natural honey
1) Preheat the oven to 200C and line a baking tray with parchment paper.
2) In a bowl, toss in the grapes and pour over the balsamic and honey. Make sure they’re all coated.
3) Evenly spread the grapes in a single layer on the baking tray. Roast for 15/20 minutes until they start to ooze and burst slightly.
‘Everything But The Kitchen Sink’ parfait of Greek yogurt, pineapple and papaya muesli. black grapes, mixed seeds and cinnamon dusted grilled plums
Chocolate and peanut granola topped with strawberries, natural yogurt and peanut butter
Muesli with warmed cinnamon pears, honey and super seed spread
Multigrain oats and carrot cake granola topped with cinnamon dusted banana coins and lotus spread
‘Healthy Banana Split’ of 1 banana with granola, natural yogurt, strawberries and mixed nuts and seeds
Apricot and honey yogurt topped with sultana muesli and sliced apricots
Low fat natural yogurt topped with almond butter and blueberries
Grilled plums with natural yogurt, black grapes, cinnamon with mixed nuts and seeds
Natural yogurt topped with a mountain of apple slices, blueberries and grapes
PANCAKES/ BREADY THINGS
Waffles topped with Greek yogurt, blueberries and strawberries
Healthy banana and egg pancakes with natural yogurt and strawberries, dusted with lots of cinnamon
Cinnamon American style pancakes topped with yogurt and passionfruit pulp
Brownie batter mini pancakes with yogurt and blueberries
RECIPE SLIGHTLY ADAPTED FROM WHAT SHOULD I EAT FOR BREAKFAST TODAY?
- 1/4 cup wholemeal flour
- 1/4 teaspoon baking powder
- 1 tablespoon dark chocolate cocoa powder
- 1 tablespoon brown sugar
- 1 tablespoon vegetable oil
- 1 teaspoon vanilla extract
- 6 tablespoons almond milk (or milk of choice)
- pinch of salt
1) Mix together all of the ingredients in a bowl until smooth.
2) Heat a pan over a medium heat and spoon in the batter. The amount you spoon in depends on how big you want your pancakes to be but I like a big stack so I made about 5/6 from mine.