Here at Her Campus, we know how hard it is on these cold winter mornings to tumble out of bed and face a whole day of chilly weather. So we’ve found two warming, easy breakfasts that will make you want to face the day with a spring in your step:
Winter Porridge with an apple twist
Ingredients:
40g porridge oats
1 green apple, grated
300ml coconut milk
2tsp ground cinnamon
A handful of sunflower & pumpkin seeds
A little coconut sugar to dust at the end
Method:
- Places the apple, porridge oats, cinnamon and milk in a saucepan and boil until it has thickened into porridge.
- Pour this into an ovenproof dish and sprinkle with your seeds. Continue to bake the oats in a pre-heated oven at 180’C (fan) for 15 minutes.
- Remove the baked porridge from the oven and sprinkle it with coconut sugar and return the dish to the oven and bake for a further five minutes.
- Remove from the oven… Dig in and enjoy!
Stuffed French Toast
Ingredients:
4 slices of whole grain bread
½ banana, thinly sliced
2 Tablespoons peanut/ almond butter
¼ cup milk
2 eggs
½ teaspoon vanilla
½ teaspoon cinnamon
⅛ teaspoon sea salt
coconut oil, for pan
maple syrup and fresh berries, for topping
Method:
- Create two banana and peanut/ almond butter sandwiches with your four slices of bread. Each sandwich will have 1 Tablespoon of peanut butter and a sprinkling of banana slices.
- Whisk the milk, eggs, vanilla, cinnamon and salt all together and pour in a container large enough to soak the sandwiches. One at a time, soak sandwiches on both sides – about 10 seconds for each side.
- Pre-heat a non-stick pan on medium-high heat. Coat with coconut oil to prevent your toast from sticking. Place each sandwich in the pan and cook for 4-5 minutes or until the bottom side is golden brown. Flip and repeat this process for the other side.
- Cut each sandwich in half diagonally to make 4 servings. Serve with fresh berries and a drizzle of maple syrup.
We hope these tantalising recipes will spice up your winter breakfasts this term! Enjoy!