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6 Indulgent Breakfasts You Can Make the Night Before

As the mornings get colder there’s one thing we’re not so keen on—leaving the cosy comfort of our beds. For anyone needing to be up, fed and watered, dressed and at work before 9am (so most of us then), the thought of peeling back snuggly blankets to venture out into the early morning’s chilly air isn’t so appealing. The good news? It’s totally possible to schedule a sleep in. All you need to do is make your breakfast the night before. (You can also lay out your outfit and make sure your bag is packed but we’re not here to tell you how to live your life.) Below you’ll find our edit of six delicious breakfast recipes from the interwebs that can easily be prepared ahead of time. We’ve ensured each one will last a while in the fridge or on the counter so you’ll only need to get yourself organised in this department a couple of times a week to beat the clock. And because we know you might need a little extra incentive to make the effort, each recipe is completely indulgent, too. Because porridge is cool, but nothing beats eating blueberry cake for breakfast.

Gluten-Free and Vegan Cinnamon Rolls

This one might seem intimidating but the author’s recipe is surprisingly easy to follow and comes complete with pictures and handy hints to help you navigate any tricky bits. It makes 7 rolls so if you set aside an hour and 15 minutes on a Sunday you’ll have the whole next week’s breakfasts sorted.

Blueberry Breakfast Cake

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Blueberry Breakfast Cake! Love anything that can be made in one bowl 🙋🏽‍♀️ Free of the glutens and dairy and sweetened with coconut sugar (speaking of, do we like coconut sugar? I’m not sold). Anyway. Cake! (equal swaps for real butter and yogurt and 1 1/4 cups AP flour for the gf blend, or an AP gf mix in place of my quasi complicated combo👌🏼) — 1/2 cup non-dairy butter (such as @miyokoscreamery or earth balance) 3/4 c. coconut sugar (could do a bit less) zest of one lemon 2 eggs 1 tsp. vanilla extract 1/2 c. coconut or cashew yogurt 1/2 c. almond meal 1/2 c. superfine brown rice flour 1/4 c. oat flour 3 T. flaxmeal 1/2 tsp. sea salt 1 tsp. baking powder 1 heaping cup of blueberries (or chopped strawberries) 350’. Line an 8×8 pan with parchment and grease it. In a stand mixer (can all be done by hand in a bowl too). Mix the butter, coconut sugar and lemon zest until fluffy (about 3 minutes). Continue to mix, add the eggs to combine. Mix in the vanilla and yogurt to combine. Add the flours, salt and baking powder and run until just combined. Fold in the berries and transfer the batter to your prepared pan. Sprinkle the top with a bit of sugar. Bake on the middle rack for 35 minutes +/- until the center is cooked through.

A post shared by Sara Forte (@sproutedkitchen) on

Who said you can’t eat cake for breakfast? Probably your mum. But Sara Forte of Sprouted Kitchen says otherwise. (And we’re siding with her.) This blueberry-spiked delight comes together in a single bowl which is always a win for night-before baking. Cut the sugar in half for a virtuous version.

Brown Butter Banana Bread with Blueberries and Dark Chocolate

Nothing says indulgent breakfast like toasted banana bread, smeared with jam. Unless of course, you add nutty brown butter, blueberries and dark chocolate to the mix. Despite its dessert-y vibe, this recipe is gluten-, and nut-free and also suitable for anyone following a FODMAP-friendly diet.

Sweet Potato and Pear Spiced Muffins

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🍐🧁✨ sweet potato + pear spiced MUFFINS 😍 I posted these recently & have loved seeing so many of you make them – if you missed it, i've copied the RECIPE below + linked in my BIO 🍐 they're grain, dairy & refined sugar-free – oh, and feel free to make them without the toppings – both ways are equally as delicious👌🏻 enjoy! x . . INGREDIENTS . ⅓ cup extra virgin olive oil ½ cup coconut sugar – or raw sugar or honey 1 large egg 1 tbs vanilla paste or extract 1 tbs cinnamon 270g raw sweet potato, grated 1 large 250g pear, grated 1 large banana, mashed 1½ cups almond meal ¾ cup light buckwheat flour 1 tsp baking powder 1 tsp baking soda ½ tsp flaked sea salt ½ cup walnuts, roughly chopped – or pepitas or pecans ¾ cup dates, roughly chopped – or ½ cup raisins ½ cup thick cultured coconut yoghurt or thick greek yoghurt . TOPPINGS (optional) . Thick coconut or greek yoghurt or labne Dried pear or apple slices Crushed walnuts Pure maple syrup Fresh oregano leaves & flowers . . METHOD . Preheat your oven to 180C / 355F. In a large mixing bowl, whisk together the olive oil and coconut sugar until combined. Add the egg, vanilla, and cinnamon to the olive oil and sugar mixture and whisk until smooth and thick. Add the grated sweet potato, pear, and mashed banana and stir to combine. Next fold in the almond meal, buckwheat flour, baking powder, baking soda, sea salt, dates and walnuts. Lastly, fold in the yoghurt. Place large patty pan cases into a 12 hole muffin pan. Divide the mixture evenly among the muffin pans. Bake at 180C / 355F for 30 minutes. Once cooked remove from the oven and set aside to cool. Store the muffins in an airtight container in the fridge. Enjoy them as they are or top with a dollop of thick coconut or greek yoghurt, some crushed walnuts, pure maple, and fresh oregano leaves. Ash✌🏻 x  #gatherandfeast

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Grain-, dairy- and refined sugar-free, these sweet muffins are actually quite healthy. (As far as muffins go, at least.) They contain sweet potato, pear and banana for added flavour and fibre, and walnuts for crunch. Follow the author’s recommendation and have them with some creamy coconut yoghurt.

Berry and Cream Cheese Croissant French Toast

There is absolutely nothing healthy about this recipe and we are completely fine with that. Layers of buttery croissants, fruity jam, cream cheese, cinnamon and cream create the most heavenly breakfast bake you’ve ever ever had. If you ask us, it’d also be delicious served warm with ice cream after dinner.

Sausage Breakfast Pies With Caramelised Shallots

Finally, a savoury option! These sausage pies are a cinch to make—especially if you use store-bought pastry. Here’s the recipe: Cut a sheet of puff pastry in half lengthways and fill with sauteed sausage meat, caramelised shallots, mushrooms and red pepper pesto. Bake in a 200C oven for 20 minutes.


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