Breakfast is the hardest meal of the day for me for many reasons, mostly being that I am a monster before 11am. For me, mornings usually consist of waking up too late, madly rushing into the shower, barking orders at the mister and running out the door with coffee on my shirt and runs in my stockings.
Of course that means eating breakfast is highly unlikely, venturing near on impossible. Unless the mister has a piece of toast to hand me as I run through the door, I go hungry.
I’m usually ravenous by 10:30 and whilst digging into a breakfast brownie (a brownie eaten at breakfast time), i always say to myself “i really must eat breakfast”.
My friend Ash introduced me to this recipe and boy has this recipe revolutionized my life!? It’s prepared in advance (good for late riseres), high in goodness, low in calories and so so delicious. It can be gluten free, dairy free, nut free and vegan. I have also adapted the base recipe to try other flavours too – banana or blueberry pancake and apple turnover.
I find if I have a good breakky, I make much better food choices during the day. Let me know what you think of this recipe 🙂
Don’t forget to hashtag #cookwiththemacadames when making our recipes. We love to see how your went and get a peek at your kitchen table.
What you need:
- Mixing bowl
- Airtight container
Ingredients (makes 2-3 little pots):
- 1 cup oats (sub for Gluten free if you’re intolerant)
- 1 cup milk (I used almond)
- 1 mashed banana or honey to taste
- 1 small carrot, grated
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon cinnamon
- 1/4 teaspoon mixed spice
- 1/4 teaspoon nutmeg
- 2 table spoons honey or maple syrup
You can add these to serve
- Natural yogurt
- Nuts (walnuts, macadamias, almonds)
1. Mix all the ingredients in a medium mixing bowl.
2. Transfer mixture into an airtight container
3. Pop in the fridge overnight (or for at least 4 hours)
4. When serving – you can add a dollop of the natural yogurt (or sub for co yo if you’re vegan) and some chopped walnuts on top (but it tastes just as good by itself).
Storage: I got up to 3 days in the fridge in an airtight container – so that was 3 breakfasts all ready prepared 🙂
Some other alternatives would be:
Banana pancake flavour: 1 cup oats, 1 cup milk, 1 1/2 mashed bananas, 1 tablespoon maple syrup, 1 tsp cinnamon (serve with the remaining half banana sliced on top and a drizzle of maple syrup).
Apple turnover flavour: 1 cup oats, 1 cup milk, 1 grated apple, 1 tsp cinnamon (serve with a sprinkle of brown sugar on top)
Blueberry pancake flavour: 1 cup oats, 1 cup milk, 1/2 cup blueberries, 1 tablespoon maple syrup (serve with some extra blueberries and a drizzle of maple syrup).
Like this recipe? Yum it on Yummly.
For other breakfast recipes, try Tegan’s chia coconut pudding.
Anisa – The Macadames. xx