5 Breakfasts You Can Make the Night Before

A few weeks ago, I asked this question on the BAFM Facebook page: Do you make time for breakfast for yourself?

The responses varied, but there was a constant theme regarding the challenges of making time for breakfast amongst the busyness school mornings.  It got me thinking about what I could share here on the blog that may help.  Then I remembered my Insta friend Jenny from @HelloGreatHealth.  She is the Breakfast Queen and developed the yummiest, easiest and healthiest breakfasts you can prepare ahead of time so in the morning, it’s ALREADY DONE! I dropped her an email to see if she could share her top 5 favourite overnight breakfast recipes and here they are.

The weather is warming up, summer is just around the corner and it’s time for some easy-to-prepare breakfast that are delicious and nutritious.

Overnight puddings. My favourite. A brilliant way to get some variety going at breakfast time. They only take a few minutes to prepare, minimal ingredients and easy to double so you have a few days of breakfasts on hand to get your mornings running smoothly.  

As a health coach I see lots of women not eating enough protein first thing in the morning. Getting adequate protein for breakfast gives you energy to get through your morning and makes it so much easier to steer clear of the vending machine or office morning teas.

Here are five of my favourites, I hope you enjoy. Jen x

For more recipes please check out my ebooks available for instant download here: Hello Great Health Cookbooks

1. Banana Bread Breakfast Whip

Ingredients [serves two]

1/3 cup buckwheat (soaked in water overnight)
2 bananas (approx.) peeled, chopped and frozen overnight
1 tablespoon flaxmeal
1 tablespoon honey
1 teaspoon cinnamon
2 tablespoon almonds (toasted lightly in the oven until browned) optional (you could top with toasted shredded coconut, more banana, a drizzle of honey, walnuts, etc.)

 Method

In the morning:

1. Blend buckwheat in food processor until creamy, add remaining ingredients and blend until a thick creamy consistency.
2. Top with almonds or desired toppings.

2. Raspberry Coconut Pudding

Ingredients [serves two]

1/2 cup rolled oats
1.5 cups (330ml) coconut water
1 cup raspberries
3 tablespoons chia
Topping: plain yogurt, berries, shredded coconut

 Method

1. Mix all ingredients (except toppings) into a large bowl.
2. Place in fridge overnight.
3. Before eating give your pudding a stir, add more liquid to get to desired consistency if necessary.
4. Add toppings and enjoy.

3. Lemon Delicious Pudding

Ingredients [serves two]

1/3 cup buckwheat (soaked in water overnight)
½ cup plain or coconut yogurt
2 tabs flaxmeal
2.5 tabs lemon juice
1 teaspoon stevia or honey
Toppings: shredded coconut, macadamias, a drizzle of honey, etc.

 Method

1. Mix together flaxmeal and yogurt, leave to thicken for 15 minutes.
2. Blend buckwheat in food processor until creamy, add remaining ingredients and blend until a thick creamy consistency.
3. Top with desired toppings.

4. Peanut Butter Banana Sundae

Ingredients [serves two]

1/4 cup raw buckwheat (50g)
1 ripe banana mashed
2 tabs rice milk
1 heaped tablespoon peanut butter
1/2 tab flaxmeal
2 sachets (4g) stevia or other sweetener (honey, maple syrup, rice malt syrup, etc)

Method 

1. Soak buckwheat in water overnight.
2. In morning, drain and rinse buckwheat. Blend with all ingredients (except for ½ banana, reserve for topping).
3. Add blended pudding to a small glass, later with extra toppings if desired including remaining banana.

5. Banana Cake Pudding

Ingredients [serves two]

1/3 cup rolled oats
1 mashed banana
1/2 cup oat milk
2 tablespoons chia
1 tablespoon honey

Topping

1 tablespoon hulled tahini
1 tablespoon honey
1 tablespoon rice milk
Extra topping: shredded coconut

Method 

1. Grind oats and chia in a small blender (optional).
2. Mix all ingredients together using a spoon or a small blender.
3. Spoon into glasses and refrigerate until ready to eat (preferably overnight).
4. To prepare topping: mix honey, tahini and rice milk together in a small cup, refrigerate and pour over pudding when ready to serve (then top with shredded coconut).

Note: You can get buckwheat from Woolworths supermarkets in the health food section and at dedicated heath stores.

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 Set yourself a challenge! Do overnight breakfasts for a week and feel the difference.

Jenny has heaps more recipes like this in her ebooks: Hello Great Health Cookbooks

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