TIME-POOR? TRY THESE TIPS FOR A NO-COOK BREAKFAST

TIME-POOR? TRY THESE TIPS FOR A NO-COOK BREAKFAST

BY LAUREN TRACEY.

Health and nutrition gurus have been telling us for years that breakfast is the most important meal of the day. We know, but, we’re so tired of all the best brekkie options taking so much time and effort!

We can barely tolerate having a shower in the morning, never mind transforming into the neighbourhood Nigella and whipping up a feast.

As the most time-poor women you are ever likely to meet, we’ve pulled together some tips for some nutritious, no-cook breakfasts, that leaves our bellies feeling full, and at our desks on time.

Greek Yogurt, Granola and Jam:



This is the ultimate tasty brekkie for those of you trying to stay on the right side of your sweet tooth, and our go-to meal of the morning.

Just take a handful of granola, a dollop of Greek yogurt and a spoonful of your favourite jam, pop them into a bowl and mix. Easy-peasy.

I can hear our tummies rumbling already.                                                               

The Ultimate Fruit Burst Muffins. 

Okay this one’s a bit of a cheat on the whole no cook thing, but they are honestly worth the toil.

If you get your baking groove on the night before and whip up a batch, they’ll be the perfect grab and go breakfast to see you through your morning commute.

 This recipe is super-simple and with any luck you’ll have a weeks worth of breakfasts made up in a half hour! 

1) Preheat the oven to 200C/gas 6/ fan 180C and very lightly butter a 12-hole muffin tin.

2)  Sift the flour and baking powder into a bowl.

3) In another bowl, lightly beat the eggs, then stir in the melted butter, milk and honey. Add to the flour with the remaining ingredients.

4) Combine quickly without overworking.

5) Spoon the mixture into the muffin tin. Bake for 20-25 minutes until well risen and pale golden on top.

6) Leave in the tin for a few minutes before turning out. When cool, they’ll keep in an airtight tin for two days. (Can be frozen for up to 1 month.)

Perfect Porridge Perfection

 

We use to regard porridge with a vague contempt. Flashbacks of lumpy, stodgy, tasteless bowls before school jumped to mind and we’d feel ourselves getting a little queasy. But gone are the days of cooking porridge old school!  These days we can be tempted to try it with honey and yogurt drizzled on top, sprinkled with a handful of berries for an early morning vit-hit, or mixed with some cinnamon and bananas for a dose of healthy comfort food.

It’s warm and fills your belly. What more could you want?