Four breakfast bowls that you can prepare the day before
Four breakfast bowls that you can prepare the day before

As much as the cereal companies try, breakfast is not the most important meal of the day, and absolutely nothing happens if you don’t feel like eating first thing in the morning (as long as you have something decent when you feel hungry, of course). Now, that does not mean that our first encounter with the edible cannot be one of the most pleasant, both on the weekend and daily.

Our proposals today are valid for both situations, because if you are in a hurry in the morning you can prepare them almost completely the day before. There are three sweets, which include yogurt, fruit, porridge or chia, plus a salty one with couscous, egg and vegetables. All very healthy and very cute, yes, but without too much nonsense. Enjoy the video above and cook with the recipes below.

YOGURT AND RED FRUIT BOWL

Ingredients

For 2 bowls

  • 240 ml of vegetable almond drink (or milk)

  • 120 ml Greek yogurt

  • 2 Canarian bananas

  • 250 g strawberries and raspberries

  • 1 level tablespoon of honey (optional)

  • 2 tablespoons of chopped nuts

  • 2 tablespoons sunflower and pumpkin seeds

  • A little peppermint

Preparation

  1. Blend the banana with the yogurt, the honey if you like, the red berries (reserving a part for decorating) and the almond drink, until you get a homogeneous mixture. This mixture can be made in advance and stored in a container in the fridge.
  2. Pour the smoothie into a bowl and finish by putting the rest of the fruit, chopped nuts, sunflower or pumpkin seeds and a few minced mint leaves on top.

BOWL OF OATS CRAWL WITH BANANA AND PEANUT

Ingredients

For 2 bowls

  • 400 ml of hot milk (or vegetable drink)

  • 8 level tablespoons rolled oats

  • 2 ripe bananas

  • 2 teaspoons peanut butter

  • Chopped peanuts

  • Blueberries

  • A piece of 70% chocolate or cocoa nibs

  • Cinnamon

  • Olive oil

  • Salt

Preparation

  1. Brown the oats in a saucepan over medium heat with a little olive oil and a pinch of salt.
  2. When it starts to smell toasty, add half of the hot milk. Stir until thick and add the rest. Cook over low heat, stirring for a couple of minutes or until it thickens again.
  3. Add the peanut butter and half of the sliced ​​banana, and stir. Put a pinch of cinnamon if you like. There should be a thick porridge, but if it is too thick, add a little more milk or water. This can be prepared in advance, stored in the fridge, and heated in the microwave just before serving, adjusting the thickness again with milk or water.
  4. Pour the porridge into a bowl and finish with the rest of the banana that has been reserved, blueberries or the fruit of your choice, peanuts and some cocoa nuggets or dark chocolate broken into pieces.

CHIA AND COCOA BOWL

Ingredients

For 2-4 bowls

  • 400 ml of water

  • 400 ml of coconut milk

  • 120 g of dates

  • Shredded or sliced ​​coconut

  • 6 tablespoons cocoa powder

  • 1 teaspoon of vanilla essence (optional)

  • 1-2 oranges (or 2-4 tangerines)

Preparation

  1. Soak the pitted dates in the hot water for a couple of minutes to soften them a bit.
  2. In a food processor, put the dates, coconut milk, cocoa powder, vanilla essence and three-quarters of the dates soaking water. Blend until the dates have melted.
  3. Add the chia and give it a couple of strokes to mix it without crushing it. Let it rest for about five minutes and press again a couple of times. Repeat the operation five minutes later. If necessary, add a little of the reserved water.
  4. Prepare this mixture at least an hour in advance, or overnight. If when it is to be taken it is too thick, add water and stir.
  5. Serve with orange or tangerine wedges and shredded or sliced ​​coconut.

BOL OF COUSCOUS

Ingredients

For 2 bowls

  • 150 g of couscous

  • 60 g of dried tomato in oil

  • 1 avocado

  • 2 eggs

  • 1/2 large cucumber

  • 2 butter spoons

  • 2 tablespoons toasted sesame oil

  • 1 or 2 teaspoons chili flakes

  • ½ teaspoon sweet paprika

  • 2 tablespoons feta cheese, crumbled

  • 1 tablespoon of extra virgin olive oil

  • Salt

Preparation

  1. Cook the couscous following the manufacturer’s instructions.
  2. Cook the egg for six minutes and cool it in ice water.
  3. Melt the butter in a pan and mix it with the sesame oil, chili and paprika. So far, you can do everything in advance and keep it in the fridge. If couscous and sauce have been refrigerated, microwave before serving.
  4. Cut the cucumber into small cubes, the avocado into slices and the dried tomato into strips.
  5. In a bowl, combine the couscous, vegetables and crumbled cheese. Serve the egg on top and dress with the sesame and paprika sauce.

If you make these recipes, share the result on your social networks with the hashtag #RecetasComidista. And if they go wrong, complain to the Chef’s Ombudsman by sending an email to defensoracomidista@gmail.com.

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