In this week’s video I’m bringing you 3 portable breakfast ideas you can make ahead of your work or school day. If you find you’re tight on time in the mornings, prep these the night before you can grab and go when you wake up!
This is also episode 2 of my shift work series, so these breakfast ideas would be perfect for meal prep.
(SHIFT WORK SERIES: Episode 1)
1. OVERNIGHT OATS
This is my favourite portable breakfast idea. It’s very customisable with different flavours and toppings to stop you getting bored.
- 40g porridge oats
- 1/2 cup of milk
- 3/4 cup of natural yoghurt (I use Glenisk, Onken, or Aldi 0% Greek Yoghurt)
- 1tsp chia seeds
- Fresh berries (raspberries & strawberries are my favourites)
First, take a mason jar (I use this one from Ikea) and add in your oats, milk & yoghurt. Give it a good stir and then add in your chia seeds.
If you’re planning to have this the following morning*, top with berries and pop in the fridge overnight.
*MEAL PREP TIP: You can make up a few of these on a Sunday night for the following week. Once the yoghurt and milk is in date they should keep for 4-5 days. However, I would recommend only adding the berries on top the night before (or in the morning) or else they go a bit gack.
2. PORTABLE PORRDIGE POTS
The next breakfast idea, is my version of those handy supermarket porridge pots, without the added sugar of the commercial brands. (I don’t know about you but I don’t like very sweet foods first thing in the morning)
This is a really great one for travelling, because all you need is some boiling water which is easy to come by in a coffee shop, or on a flight.
Portable Porridge Pots
- 40g porridge oats
- 1 small tub of yoghurt (I use these)
- A piece of fruit (apple or banana works well)
- A dash of cinnamon (optional)
First, you will need to get a suitable container for the mixture (I’m use this Sistema Soup Pot).
The night before: All you need to do is add the oats & cinnamon to the container and pop in your bag for the morning.
The following morning: Take out your system cup and add in enough boiling water to cover the oats by 1 cm. Put the lid back on and leave it to sit for 5 minutes*. Then add in your yoghurt and chopped fruit.
*It’s really important to leave it sit before adding the yoghurt, otherwise the boiling water will make the milk curdle.
3. EGG MUFFINS
These are a great savoury option. I pair them with a small tin of beans or some toast, OR you could have them for lunch with a couscous / leafy salad.
Again these are customisable with whatever vegetables you have at home.
- 5-6 eggs
- Chopped vegetables (I like tomato, mushroom & spring onion)
- Salt / Pepper
First, preheat your oven to 180C / 350F.
Next, crack all your eggs into a bowl and lightly whisk them with a fork. Season with salt and pepper, and add in the chopped veg.
Take a muffin tray* and spray with some spray oil (or grease with a bit of oil on a piece of kitchen roll). Add one ladle-full of the mixture into each cup and then pop the tray into the oven for about 30 minutes.
You can eat these hot, or leave them to cool and store them in the fridge until later. (They last for about 3 days or so in the fridge.)
*You may notice in the video that I FOOLISHLY used muffin cases, because I had no muffin tray at the time. This is not a good plan….. buy a muffin tray to save yourself from eating paper.
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Disclaimer: I am not a Nutritionist or Dietitian. All opinions expressed are my own. Please consult a medical professional if you are unsure about trying out any of the products mentioned in my videos.