Fruity overnight oats – Redcurrant

Overnight oats is my most favourite breakfast to-go for any day of the week. Sometimes I mix a few jars and be set for all breakfasts of the week, or just mix them in quickly the night before and take the jar to work. It is really convenient and almost a no brainer: I take a look at what fruits I have lying around in the kitchen and just mix it in quickly with the oats and chia seeds. It is such a nice thing to enjoy in the morning: creamy, sweet but not too sweet, cold and refreshing and pure.

Amaranth porridge

Amaranth is the little brother of quinoa. It is a little gluten-free grain full of protein, that is not so overhyped yet and thus not so overpriced as the quinoa (yet?). On top of all the nutritive value it has a mild taste, and a creamy almost polenta-like texture when cooked. The only backlash is that the tiny seeds are hard to rinse, if you don’t have a fine sieve you might need some cheesecloth to rinse the grains. I usually make enough for 2-3 days, so I only need to slightly warm it up in the morning.

Sweet peas breakfast skillet dish

I love to wake up on a lazy Sunday morning, and make this easy and filling breakfast. It is full of vegetables, low on carbs and fat so even though it is comforting it does not make your stomach heavy. You can quickly get it on the table and it will make you ready for the day.

Buckwheat porridge

My most favourite discovery lately is the buckwheat porridge. I knew that buckwheat was gluten free and I loved them in my muesli, but never thought that it is so easy to cook it into a delicious creamy, thick porridge with a bite of the little pyramids. They are naturally gluten free, and easy to rinse, so it is also a big plus for me that I don’t have to buy a ridiculously overpriced gluten-free version of it to feel safe (that is my biggest issue with the oat flakes).