Working from home breakfast recipes to fuel your day
Breakfast is considered the most important meal of the deal and can set your energy levels up for the day.
Breakfast is going to be bigger and better this year as 38 per cent of the UK continue to work from home and have the time to linger over their morning meal.
To ensure your mornings are packed full of flavour and nutrition, the recipe development team at recipe box company Gousto shares some breakfast recipes to power your day.
Recipes courtesy of gousto.co.ukBlueberry Porridge Recipe (Serves 1)
The combination of blueberries, maple syrup and coconut in this porridge treat makes a bright and cheerful morning breakfast (and a good reason to get up in the morning!)
3 tbsp maple syrup
Zest of 1 lime
Coconut flakes (to taste)
Step 1: Preheat your oven to 180ºC / 160ºC fan
Step 2: Add 50g of blueberries to a small pot with 2 tbsp maple syrup. Cook over a low heat until softened and the blueberries start to release their juices, then remove from the heat.
Step 3: Zest a lime in a bowl, then add coconut flakes and another tablespoon of maple syrup. Give this a good mix up, then add to a baking tray lined with baking parchment. Put into the oven for 4-5 min or until starting to turn golden.
Tip: Be sure to watch those coconut flakes like a hawk or they may burn!
Step 4: To make your porridge, add 45g oats to a saucepan with 100ml milk and 100ml water. Cook over a low heat for 4-5 min or until cooked to your liked consistency (add more milk if needed)
Step 5: Serve the porridge topped with your homemade blueberry compote and lime-toasted coconut flakes.
Caramelised Banana, Cardamom & Tahini Porridge
Instead of a simple bowl of porridge in the morning, why not spice it up a little by making this version of caramelised banana porridge with cardamom and tahini.
4 cardamom pods
45g porridge oats
100ml milk of choice
2 Tbsp tahini paste
2 Tbsp honey
A knob of butter
Handful of mixed seeds
Step 1: Squeeze open 4 cardamom pods and crush the seeds using a pestle and mortar.
Step 2: Heat a small frying pan. Peel and slice the banana then add to the pan along with a knob of butter, the crushed cardamom seeds and half the honey. Cook for 2-3 min or until starting to caramelise.
Step 3: Meanwhile, make your porridge, by adding 45g oats to a saucepan with 100ml milk and 100ml water. Cook over a low heat for 4-5 min or until cooked to your liked consistency (adding a splash more milk if needed)
Step 4: Once the porridge is cooked, stir through 1-2 Tbsp tahini paste. Serve the porridge topped with the caramelised cardamom bananas, the remaining honey and the mixed seeds. Enjoy!
Sweet or Savoury Sweet Potato Toasts Recipe (Serves 1)
Have you heard? Sweet potatoes are the new toast. Once topped with your favourite breakfast ingredients, they make a tasty dish that won’t have you missing the grains.
1 medium sweet potato
Step 1: To make your sweet potato ‘toast,’ preheat the oven to gas mark 6/200ºC/180ºC fan. Line a baking sheet with parchment paper and drizzle with a little oil.
Step 2: Slice your potatoes lengthwise into 1cm slices and add to the baking sheet, toss in the oil to combine and then lay flat in one layer. Sprinkle with a pinch of salt and place in the oven for 20 minutes, or until soft with golden brown spots.
Blueberry and almond – 5 minutes before your sweet potato toast is cooked, throw over a handful of frozen blueberries and return to the oven for the rest of the cooking time or until the berries are cooked through.
Meanwhile mix 1 tbsp of almond butter with 1 tbsp boiling water and 1/2 tsp of agave syrup.
Drizzle the sauce over your blueberry sweet potato toast, and serve. Try cooking your sweet potato in coconut oil for a slightly fruity and nutty taste.
Mushroom & Tomato – Before you roast your sweet potato toasts in the oven, add a handful each of button mushrooms and cherry tomatoes. Drizzle with oil, add a pinch of salt and cook for 20 minutes.
5 minutes before they’re done, mix 15g of pumpkin seeds and ½ tbsp tamari, then sprinkle it over your toasts before popping them back in the oven.
Serve with freshly chopped coriander and sliced green chilli.
Spiced Shakshuka With Feta & Crunchy Pitta
1 Red onion
1 Red pepper
2 British free-range eggs
2 Garlic cloves
2 tsp smoked paprika
½ tsp cayenne pepper
15g Pumpkin seeds
80g Baby leaf spinach
½ vegetable stock cube
30g Greek feta cheese
Step 1: Preheat the oven to 200°C/ 180°C (fan)/ 395°F/ Gas 6. Boil half a kettle and peel and finely slice the red onion. Deseed the red pepper (scrape the seeds and pith out with a teaspoon) and cut into thin strips
Step 2: Heat a large, wide-based pan (preferably non-stick with a matching lid) with 1 tbsp [2 tbsp] olive oil over a medium heat. Once hot, add the sliced onion and pepper with a pinch of salt and cook for 5-6 min or until softened
Step 3: Meanwhile, peel and finely chop (or grate) the garlic. Dissolve 1/2  Knorr vegetable stock cube in 100ml [150ml] boiled water
Step 4: Once the peppers and onions have softened, add the chopped garlic, smoked paprika, ground cumin and the cayenne pepper (can't handle the heat? Go easy!) Cook for 1-2 min or until fragrant. Wash the spinach
Step 5: Once fragrant, add the chopped tomatoes and vegetable stock to the pan. Increase the heat to high and bring to the boil. Once boiling, reduce the heat to medium and cook for 6-8 min or until thickened. Once the sauce has thickened, add the washed spinach and cook until wilted – this is your tomato sauce
Step 6: While the sauce thickens, cut the wholemeal pittas into triangles. Add the pitta triangles to a baking tray. Put the tray in the oven and cook for 8-10 min or until the pitta is crunchy and toasted
Step 7: Once the spinach has wilted, crack the eggs over the tomato sauce and cook, covered, for 4-5 min or until the eggs are cooked through – this is your shakshuka. Roughly chop the parsley, including the stalks
Serve the shakshuka with the toasted pitta triangles to the side. Garnish with the chopped parsley, pumpkin seeds and a grind of black pepper. Crumble over the Greek feta cheese and enjoy!
Low-carb Peanut Butter Pancakes Recipe (Serves 2)
This low-carb recipe is perfect for a delicious and healthy breakfast - plus you can make the pancake mixture the night before to save time in the morning!
For the pancakes
2 tbsp peanut butter
1 tsp vanilla extract – optional
Dark chocolate chips – optional
For the peanut butter drizzle
80g peanut butter
1 tbsp runny honey
Dollop of your favourite yoghurt
Step 1: Mash the bananas in a bowl, then beat in the eggs and peanut butter. Once they’re mixed, stir in the chocolate chips (if using).
Step 2: Heat a frying pan over a medium heat with a drizzle of vegetable oil, then fry ladlefuls of batter for 1-2 minutes on each side. Repeat with the rest of the batter.
Tip: To keep your cooked pancakes warm, cover them with foil and keep them in a low oven.
Step 3: To make your peanut butter drizzle, heat the butter, peanut butter and honey in a saucepan until everything is melted and smooth.
Step 4: Serve the pancakes hot, with raspberries and a generous drizzle of peanut butter sauce.