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Beranda / dessert

4 Make-Ahead Breakfasts

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"Try making these four simple and delicious foods before making breakfast



PUDING CHIA YARN

PREPARATION:
time5Min preparation

Portion:
serving time4


INGREDIENTS


  • 2 glasses of milk (variation: almond milk, coconut milk, chocolate milk)
  • 3 tablespoons of honey
  • 1 cup of strawberries, cut into pieces + more for garnish
  • 2/3 cups of chia seeds


INSTRUCTIONS


  • Add milk, honey and strawberries to the bowl, then stir until the honey has dissolved. Mix chia seeds. Divide the mixture into 4 bottles, cover, and place in the refrigerator overnight. Sprinkle chopped strawberries before serving.



  • Note: Can be stored in the refrigerator for up to 4 days.


BAKED BERRY OATMEAL

PREPARATION:
time5Min preparation

COOK:
cooking time 40 minutes

Portion:
serving time



INGREDIENTS

  • 3 cups of rolled oats
  • 1 teaspoon of cinnamon powder
  • 1 teaspoon baking powder
  • 1/4 teaspoon of halal salt
  • 1 cup of applesauce
  • 1 1/2 cups whole milk
  • 1 large egg, beat
  • 1/4 cup real maple syrup
  • 1 cup of blueberries
  • 1 cup of strawberries, peeled and sliced


INSTRUCTIONS


  • Preheat the oven to 350 ° F. Spray the pie dish with non-stick spray.
  • In a large bowl, mix with oat, cinnamon, baking powder, salt and apple sauce. Stir in milk, eggs, maple syrup, and give (leave a little for the top).
  • Add to baking sheet prepared. Bake for 40 minutes.

  • Note: Can be stored in an airtight container in the refrigerator for up to 5 days.



EASY SALT EGG CUPS


PREPARATION:
time5Min preparation

COOK:
cooking time Min

Portion:
serving time12


INGREDIENTS


  • 9 large eggs
  • 1/4 cup of milk
  • Halal salt and pepper
  • 1 cup of mild pico de gallo
  • 1/2 cup of grated sharp cheddar cheese
  • 1/4 cup sliced ​​green onions, for garnish



INSTRUCTIONS


  • Preheat the oven to 350 ° F. Spray 12-cup muffin cans with non-stick spray.
  • Beat eggs, milk, salt and pepper. Divide between muffin tin. Cover each cup with pico de gallo and cheese. Bake for 20 minutes, until the eggs are ready. Sprinkle with green onions.

  • Note: Store in a closed container in the refrigerator for up to 5 days. Reheat it in the microwave.



BREAKFAST BAR ALMOND BUTTER


PREPARATION:
time5Min preparation

Portion:
serving time



INGREDIENTS


  • 3 1/2 cups of whole-wheat roasted cereal
  • 1 1/2 cups of freeze-dried strawberries
  • 1/2 cup unsweetened coconut grater
  • 3/4 cup of almond butter
  • 1/2 cup honey



INSTRUCTIONS


  • Cover an 8x8 inch pan with parchment and spray with nonstick.
  • In a bowl, mix cereals, strawberries and coconut flakes, and mix them together.
  • Add honey and almond butter to a small saucepan, stir until smooth.
  • Pour the almond butter mixture over the cereal and stir with a rubber spatula. Add to baking sheet prepared. Place a piece of parchment paper on top and press firmly.
  • Place it in the refrigerator for 1 hour to set. Cut it into bars.



  • Note: Store in a closed container in the refrigerator for up to 5 days.
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