Breakfast Berry Smoothie

Breakfast Berry Smoothie

Breakfast Berry Smoothie

TRH Breakfast Berry Smoothie

1-1½ cups frozen black berries
1 banana
4 heaped tbsp Greek low fat yogurt
4 Medjool dates
small handful of cashew nuts
Unsweetened coconut milk
Slivered almonds for decoration

Combine all ingredients (not almonds) in a blender and blitz till silky.
Decorate if you prefer with almonds.
I normally do not add decoration, as I use whatever I would have decorated it with in my smoothie, but I added it here just for the picture.

Prepared, tried and tested by: The Recipe Hunter (Cook & Enjoy)

Oats breakfast smoothie

Oats shake tt

1/3 cup oats
25ml dried cranberries
2/3 cup milk
25ml apple puree OR apple sauce

Place all in a container and leave in the fridge overnight

1ml cinnamon
½ cup greek yoghurt
¾ cup frozen mixed berries
5ml goji berries
½ cup milk

Add the above with the first mixture and blend till smooth and enjoy!!

Source: Esmé’s kitchen – own creation

Steel-Cut Oats breakfast in a jar

Steel-Cut Oats breakfast in a jar tt

5 pint-sized Mason jars with lids

1 2/3 cups steel-cut oats
4 cups water
¼ teaspoon salt
2ml Cinnamon

½ cup dried cranberries – add when you turn the heat off

Optional Mix-Ins
Raisins or other dried fruit
Fresh berries
Nuts or seeds

Bring the oats, water, salt and cinnamon to a boil. Simmer for about 5-10 minutes (depending on the consistency you like) then turn off the heat and add the dried cranberries and let is cool down.
Divide the oatmeal between the 5 jars. Let stand, uncovered, at room temperature for about an hour or until cool to the touch, then cap and refrigerate or as I have done, place in the freezer.
I usually take a jar out of the freezer and place it on the counter the evening prior to going to work in the morning, then quickly add my optional mix-ins into the jar, and off I go to work, with a yummy and delicious and hearty breakfast.  I usually add some nuts, yoghurt and frozen fruit.

Source: Combination of various recipes and adapted by Esmé’s kitchen

Breakfast muffins

breakfast muffin tt
2 large eggs
150ml Greek 1% yoghurt
50ml Olive Oil
100g apple sauce
1 ripe mashed banana
4 tbsp Maple syrup
1 tsp vanilla extract
200g wholemeal flour
50g rolled oats, plus extra for sprinkling
1½ tsp baking powder
1½ tsp bicarbonate of soda
1½ tsp cinnamon
100g dried cranberries
Pinch of salt
2 tbsp mixed seeds, I pumpkin, sunflower and poppy seeds

Heat oven to 350F.
Line muffin tray with muffin cases – I used a regular size muffin pan and made 19 muffins. You can also use the extra large muffin pan for 12 muffins.
Mix the eggs, yogurt, oil, apple sauce, banana, honey and vanilla.
Add the remaining ingredients, except the seeds.
Add a pinch of salt and mix to combine, until you have a smooth batter, but don’t over mix as this will make the muffins heavy.
Spoon the batter in the cases.
Sprinkle the muffins with the extra oats and the seeds.
Bake for 25-30 mins until golden and well risen, and a skewer inserted to the centre of a muffin comes out clean.
Remove from the oven, transfer to a wire rack and leave to cool.
Store in a sealed container for up to 3 days.

Source: Esme’s kitchen – modified version

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