When I’m working, and there are early mornings, long days and lots of travel ahead, the last thing I feel like doing when I wake up is make breakfast. However, breakfast is exactly what I need to start those kinds of work days off on the right foot. I tend to opt for quick things like toast, though they don’t keep me full for very long. Every so often however, I find something for breakfast that I really like, and can be made in advance and quickly re-heated and eaten before the work day begins.
A couple of years ago I started making a double batch of these pancakes on the weekend, then kept enough for two per day in the fridge for the working week, or freeze them to defrost in the microwave each morning. While reheated pancakes don’t have the same ring to them as freshly made, I found it so much easier to wake up each morning knowing I had something nice to eat. I made sure I had some nice maple syrup, honey or fresh honeycomb, berries or other fruit and yoghurt to eat with them and it made the start to the day so much easier.
I have since found a few more breakfasts that can be made in advance, including the crumpets in this recent post, and this Muesli Breakfast Crumble. The crumble is inspired by the dessert crumble I made last year, which I loved, and some homemade muesli I was gifted from a friend at work who later gave me the recipe. I have used finely sliced Pink Lady apples and poached quince as my fruit filling for this Breakfast Crumble, however almost any fruit combination will work. Stone fruit and berries would be amazing in Summer, and rhubarb in Winter. The quantities of the fruit don’t matter so much, as long as they fill your baking dish with enough room for the crumble topping to sit on top.
What are your tips for easy and tasty breakfasts during the work week?
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x3 small apples, I prefer Pink Lady, finely sliced then roughly chopped
1.5-2 large poached quinces, roughly chopped
2 tbsp quince poaching liquid
1 Grounded Pleasures Vanilla Bean, seeds scraped
60g wholemeal plain flour
1/2 tsp cinnamon
50g margarine or softened unsalted butter
20g sunflower kernels
15g chia seeds
30g slivered almonds
Greek yoghurt, to serve
Pre-heat oven to 180 degrees Celsius.
Mix the apple, quince, poaching liquid and vanilla bean seeds in a baking dish (interior dimensions approx. 24 x 19.5 x 6.5cm), then set aside.
In a medium/large bowl combine the flour, oats, cinnamon, margarine, sunflower kernels, chia seeds, Panela sugar, pepitas and almonds, until they are well combined and the margarine has evenly dispersed.
Spoon the muesli crumble mixture over the apples and quince in the baking dish, ensuring the entire surface of the dish is evenly covered.
Bake in the preheated oven for 30 minutes, or until the crumble topping is golden. Serve warm from the oven with Greek yoghurt or reheat portions for easy breakfasts later on.
Thanks to Grounded Pleasures for providing some of their products which were used in this post.