3 X WINTER BREAKFAST

Winter is on its way. Let the snow come. Pour the red wine into the pan, light the fireplace, and put the chicken in the oven. The cold calls for a different breakfast than in the summer. In very warm weather, I’m fine with a bit of fruit with quark, but now I need something heartier. Especially before I start on a workout outdoors. Or right after. I’m sharing three of my favorite winter breakfasts with you.

This is one of my favorites. Very simple and quick to prepare.

Here's what you need and how to make it:

- almond milk
– 1 banana
– raisins
– cinnamon
– flaxseed
Put a small pot of almond milk on the heat. You can choose sweetened or unsweetened milk. Add 3 tablespoons of oatmeal to the pot and stir it well into the milk. It shouldn’t boil, but it should get quite hot. After 3 minutes, lower the heat and let it simmer for a bit.
Meanwhile, put slices of banana together with some raisins in a bowl.
The porridge should have thickened after 5 minutes and the oatmeal should be soft. Pour the porridge into the bowl with banana and top it off with cinnamon and flaxseed. To make it a bit sweeter, you can sprinkle some agave syrup or honey on top.

Almost all granola packs from the supermarket contain sugar, which is why I prefer to make it myself. It’s really not a hassle. You can put in whatever you like.

Here’s what you need and how to make it:

– unsalted, unroasted nuts (choose the nuts you like, preferably from the organic supermarket)
– spelt flakes
– puffed quinoa
– coconut flakes
– raisins
– dried fruit (optional)
– coconut oil
– agave syrup

Preheat the oven to 175 degrees.
Chop part of the nut mix into small pieces and keep the other part whole.
Place all the dry ingredients (the spelt flakes, puffed quinoa, coconut flakes, and nuts) on a baking sheet and mix them well together. Then drizzle a bit of coconut oil and agave syrup over it. Mix it well so that the mixture becomes a bit sticky.
Slide the baking sheet into the oven and set it for 15 minutes. Stir every 5 minutes to prevent burning.
Let the granola cool down and then mix in the raisins and possibly the chopped dried fruits, and you’re done! Store in a jar or Tupperware, and you’ll have delicious homemade healthy granola every day.

Maybe more of a breakfast for the weekend or after a really intense workout, but also very suitable if you have a bit more time to prepare your breakfast.

Here's what you need and how to make it
(recipe for about 5 pancakes):

– 100 grams of buckwheat flour
– 2 eggs
– 300 ml (sweetened) almond milk
– a pinch of salt
– coconut oil for frying

Put the buckwheat flour together with a pinch of salt in a bowl and whisk in the eggs one by one. Then gradually add the almond milk in small splashes. Keep stirring well to avoid lumps in the batter. The mixture should be as thick as regular pancake batter. If it’s too thick, you can add a little more milk. Instead of a whisk, you can also use a mixer. Now your batter is ready.

Heat a pan very well and then add a teaspoon of coconut oil. Spread the batter with a spoon so that the entire bottom is covered. Set the heat to medium and let the pancake turn golden brown on both sides.
Mix blueberries with quark and put a generous dollop on the buckwheat pancake.

Enjoy!