3 x Winter's breakfast

Winter has arrived. Let the snow come. Pour the red wine in the pan, light the fire and put the chicken in the oven. A different breakfast is required in winter compared to summer. I’m happy with a little fruit and yoghurt in hot weather, but I need something a bit more filling now. Especially before a workout in the open air. Or even better, afterwards. I’m sharing three of my favourite winter breakfasts.

This is one my real favourites. Very simple and quick to make.

Wat je nodig hebt en hoe je het maakt:

– almond milk
– 1 banana
– raisins
– cinnamon
– linseeds

Put a pan of almond milk on the stove. You can choose sweetened or unsweetened. Put 3 tablespoons of oats in the pan and mix well through the milk. Don’t let it boil, but it should get very hot. Turn the flame down after 3 minutes and let it simmer. Prepare some pieces of banana and raisins in a bowl.

The porridge is ready after about 5 minutes when it is thick and creamy. Pour the porridge into the bowl with banana and top off with cinnamon and linseeds. To sweeten, add a bit of agave syrup or honey over the top.

Almost all the packs of granola in the supermarket contain sugar, that’s why I prefer making my own. It isn’t difficult. You can add whatever you feel like.

Wat je nodig hebt en hoe je het maakt:

– unsalted, un-roasted nuts (choose nuts that you like best, at the bio supermarket preferably)
– spelt flakes
– puffed quinoa
– kokossnippers
– raisins
– dried fruit (optional)
– coconut oil
– agave syrup

Heat the oven to 175 degrees.
Chop some of the nut mix up and keep the rest whole.
Place all the dry ingredients (spelt flakes, puffed quinoa, coconut flakes and nuts) on a baking tray and shake them well. Throw a little coconut oil and agave syrup over them. Mix well so the mixture becomes sticky. Place the tray in the oven and set for 15 minutes. Toss around after 5 minutes so nothing burns.

Allow the granola to cool down and then stir through the raisins and the chopped up dried fruit. That’s it! Store in a preserving jar or a Tupperware dish and you’ll have healthy homemade granola everyday.

Perhaps more a breakfast for the weekend or after a heavy workout, but also perfect for if you have more time to spend on breakfast.

Wat je nodig hebt en hoe je het maakt:
(recipe for about 5 pancakes):

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

Place the buckwheat flour and the salt in a bowl and whisk the eggs through the mixture one at a time. Add the almond milk in tiny amounts. Keep mixing until there are no lumps and it becomes a batter. The batter should be as thick as regular pancake mix. If it’s too thick, add a little extra milk. You could use a mixer instead of a whisk. Your batter is now ready.

Heat a pan well and then add a teaspoon of coconut oil. Add a layer of batter with a spoon so the entire pan is covered. Turn the flame down to medium and let the pancake brown on both sides until golden. Mix blueberries with yogurt and place a good dollop on the buckwheat pancake.

Enjoy!