A lot our morning routines have changed a lot over the last few months and with that I’ve used it as an opportunity to try out some new breakfast ideas with the newfound time. There’s so many recipes which I’ve seen on Instagram and YouTube in the past but have never got round to trying so that’s exactly what I did this past week.
I really enjoyed some of these so make sure to try them out! I also filmed the whole process and put it together as a video on YouTube so check that out if you want to see how I made them.
It’s a classic but one I love all the same. My Dad makes the best scrambled eggs ever so I thought it’d be a good idea to actually learn how to make them myself before I head to university.
It’s important to whisk up the egg in a bowl before adding it to the frying pan, as well as adding some milk just before the end to help with the texture. Also, don’t be afraid to add a generous amount of butter to the pan before cooking – you wouldn’t think it would make such a difference to the taste but it really does.
(Also, I really do add golden syrup to my scrambled eggs and I’m not afraid to admit it.)
Overnight oats is a recipe that I’ve seen online before but had never been organised enough to plan out my breakfast for the next day the night before. For the first time trying it, I decided to make the simplest version of it, using this recipe as a template, however I had to alter it slightly as I didn’t have any chia seeds at home.
The recipe I used was:
- 30g rolled porridge oats
- 90ml milk
- 1 tsp maple syrup
Prepare the ingredients in a mason jar the night, seal it and leave it in the fridge overnight for the next morning.
I’d recommend trying out this basic recipe as a base to begin with, then you can add toppings, such as dried fruit, before you eat it. Or mixing in ingredients when preparing it, like almond butter or other seeds.
For the baked oats, I initially tried a recipe for lemon and poppyseed baked oat cups but unfortunately it didn’t turn out to plan and tasted a bit rubbery. However, my second attempt, using a different recipe, worked out much better luckily.
Baked oats recipe:
- 30g rolled porridge oats
- 1 tsp brown sugar
- 1/3 tsp baking powder
- 60ml milk
- 1/2 tsp vanilla extract
- 1/2 almond butter
- pinch of salt
- pinch of cinnamon
- handful of dried cranberries
Mix ingredients together in an oven-proof bowl.
Bake for 15 minutes at 180 degrees Celsius.
The baked oats has an almost cake-y consistency and isn’t quite as sweet as normal porridge, so you might want to play around with how much almond butter you add, in addition to adding maple syrup or honey after it comes out of the oven to sweeten it to your taste.
DIY Lucky Charms
For those of us living in the UK, it can be pretty difficult to buy Lucky Charms cereal as it’s an American delicacy, and in the rare events that we can, it’s likely that we have to pay a hefty sum for it – a sum which student budgets sadly can’t cover without breaking the bank.
My solution to this was to create my own “DIY Lucky Charms” recipe, which is to mix Kellogg’s Rice Krispies Multigrain Shapes with mini marshmallows. Although it’s not quite the same as the original, it does come decently close to it and for the money saved it’s an alternative I’m certainly going to stick to.
I’ve made scotch pancakes (or pikelets) a few times now and I remain as much as a fan of them as ever. The recipe I use for this is the one from Tesco Real Food and whilst I’ve never tried another, I can’t imagine myself straying from this recipe anytime soon as they come out super well.
My top tip for these is to make sure to use a medium heat, as that allows you to cook the pancake at a steady rate; avoid burning the surface of the pancake whilst ensuring they’re cooked through properly. You’ll also want to use oil to grease the frying pan before cooking as well, rather than using a cooking spray as I found that using the latter caused the pan to smoke.
The recipe easily makes more than enough for four, so if you’re looking for a moderate sized meal I’d suggest making either half or two-thirds of the quantity for a more reasonably sized breakfast.
If you’re interested in seeing how I made each of these and more of my thoughts on them, make sure to check out my YouTube video on it!
What’s your go-to breakfast in the morning? Let me know if you try any of these recipes in the comments below!