Having a delicious, filling meal is such a great way to start your day. And not only because of the health benefits associated with eating breakfast (like improved concentration, lower cholestorol levels, and better physical endurance). Although those are pretty motivating reasons, they're not why I love savoring a healthy, filling breakfast in the mornings.
I love breakfast because it's a way to sneak in a moment of quiet enjoyment before you rush off to the car, train, or computer. It's an opportunity to take the time to eat something not just because you have to, but because you want to. Unless it's the weekend, though, finding time for breakfast can be an uphill battle. Mornings are difficult. You're short on time, tired, and (if you're like me) already running late.
So how do you find a way to have an amazing breakfast?
Here's my secret: I prep breakfast the night before.
Simple. Brilliant. (And why did it take me so long to figure this out?)
If you're new to baking ahead, this recipe is the perfect place to start. Not only does it taste like a healthier version of an apple crumble, it's also quick to put together. The entire thing can be mixed up in fifteen minutes. Since there's only one bowl required, you'll have less to clean up, too. (Yaaay!)
So if you're pressed for time (and/or brain cells) in the morning, you can put this dish together the night before, then bake it in the morning. I'll often make a double batch in the evening, refrigerate it overnight, then pop it in the oven to bake while I do yoga or get in a quick workout. By the time I'm done, the house smells like cinnamon and apples and I have a warm breakfast waiting for me - heaven!
This recipe is adapted from one I found in the amazing OH SHE GLOWS COOKBOOK* by Angela Liddon (an absolute must in any veggie-friendly kitchen!). I made the recipe numerous times, and have been tweaking it to fit my preferences. I encourage you to check out Angela's cookbook and try the original recipe if you can.
Adapted from THE OH SHE GLOWS COOKBOOK by Angela Liddon*
- 1 1/4 cup cooked quinoa
- 1 cup rolled oats (gluten-free if needed)
- 1 Tbsp cinnamon
- 1" fresh ginger, grated (or minced)
- 1/2 tsp ground nutmeg (fresh grated is amazing)
- 1 tsp baking soda
- 1/2 tsp fine grain sea salt
- 2 1/2 cups unsweetened almond milk
- 1 Tbsp vanilla
- 2-4 Tbsp maple syrup (optional)
- 4-5 apples, peeled and chopped (I love Fuji, Gala, and Honeycrisp - you can always use a mix!)
- 1/2 cup walnuts, choppped
Preheat oven to 350°F and lightly grease an 11"x13" baking dish. (I like to put a little bit of coconut oil on a paper towel and spread it evenly across the surface of the baking dish.)
In a large bowl, combine cooked quinoa and rolled oats. Add cinnamon, ginger, nutmeg, baking soda, and sea salt. Mix well. Add almond milk, vanilla, maple syrup, and stir to combine. Fold in chopped apples. Pour into baking dish, spread out evenly. Top with chopped walnuts.
Bake at 350°F for 45 minutes, or until the top is golden brown and your house smells like a cinnamon- and apple-filled heaven. Allow to cool. Serve topped with almond milk.View as Google Doc
How about you, what's your favorite way to start the day?
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