Midweek recipes: Make ahead spring breakfast pots, a busy weekday best friend
I get you, time is short in the morning. You would rather have a little extra time in bed and then just grab something on the run. But NO! Please don’t do that. I’ve got two delicious make ahead breakfast jars that you can have ready and waiting in the fridge to simply pull out and fuel your day ahead. You just need to spend less than 30 minutes prepping the ingredients and jars in advance so they are ready to go.
Roasted rhubarb and ginger yogurt pot
First up is a super simple rhubarb and ginger pot topped with homemade high-protein granola. Rhubarb is such a delightful springtime choice for breakfast. Boasting plenty of antioxidants, fibre, vitamin K, calcium and vitamin C. Coupled with ½ cup of organic full fat yogurt and a sprinkling of my homemade granola recipe. This is a glow worthy spring breakfast for on the go.
To make the roasted rhubarb and ginger compote you with need:
INGREDIENTS
400g rhubarb chopped into 3cm sizes
Juice of 1 large orange
4cm of fresh ginger grated
2 tbsp honey
METHOD
Heat the oven to 180c. Arrange the rhubarb into an ovenproof dish. Add the orange juice, honey and ginger.
Cover with parchment paper and roast for 20-25 minutes or until the rhubarb has cooked through and is tender.
Allow the rhubarb mixture to cool. Assemble the yogurt and rhubarb into a sterilised clean jar. Seal the jar with a lid. Grab out of the fridge when needed and top with high protein granola.
3 ingredient matcha coconut chia pudding
Chia pudding is a complete classic for an easy breakfast win. Brimming with wonderful plant protein helping to sustain blood sugars and energy levels until lunch. Chia seeds are also an amazing source of omega 3 and fibre. The coconut milk provides healthy fats super for supporting happy hormones. The icing on the cake? The added matcha provides a gentle caffeine boost and glow supporting antioxidants. There’s no need for an additional coffee on the run!
INGREDIENTS
1 cup almond milk
¼ cup chia seeds
2 tsp good quality matcha powder
1 drop vanilla essence
METHOD
In a bowl mix together the milk and matcha and whisk so it is not clumpy and a smooth consistancy.
Add the chia seeds and combine, leave for 10 minutes stirring occasionally. Add to clean sterilised jars with a lid. Top with a little coconut cream if desired and top with blueberries.
I hope these recipes are a little time saving gem for you. Helping to set you up for the best day possible. When meal prepped in advance they should last a few days when sealed in the fridge. Let me know how you get on. Sending lots of nourishing breakfast vibes.
Much love.
Katie x