Do you eat breakfast every day? Just on weekends or perhaps you always skip to lunch?
I’ve become more of a regular breakfast eater as I’ve aged. I didn’t eat breakfast much as a child and had that common ‘couldn’t possibly eat’ feeling for the first few hours after waking. Nowadays, most of the time I eat some form of breakfast not too long after waking, a large green smoothie, cereal and almond milk, oatmeal porridge or toast. Some days, especially on weekends, I’m more likely to have brunch instead of a standard breakfast, beans on toast, pancakes or waffles for a treat or a vegan sausage sandwich.
Despite the claims we often hear about breakfast being ‘the most important meal of the day’ and how eating it is more likely to offer energy throughout the day and reduce snacking between meals, a large portion of the population aren’t eating this important meal.
In fact, a recent survey by MOMA of 1000 people across the UK revealed that almost 20% of the population never eats breakfast, and almost 10% only eat breakfast on weekends.
These figures show an interesting breakdown of various sub-populations and some of the trends within, for example, the results suggest that the older people are, the more likely they are to eat breakfast every day.
This recipe makes an every day oatmeal breakfast super special, enough for a weekend treat but still fast, nutritious and only 400 calories!
Ingredients: per serving
- 2 ripe plums
- 50g/1/2 cup rolled oats
- 300ml/1 1/4 cups hazelnut milk
- 1/4 tsp hazelnut (or vanilla) extract
- Pinch of sea salt
- 1 tbsp toasted hazelnuts, chopped (optional)
- 1 tbsp maple syrup to serve, optional
- Extra hazelnut milk to serve, optional
- Halve and stone the plums, set one aside and dice the other. Add to a saucepan over a medium heat and stir for about 30 seconds before adding the oats, milk, extract and pinch of salt.
- Cook for about 5 minutes, stirring only occasionally and adding more milk or water if you prefer a looser consistency.
- Transfer to a serving bowl and top with the reserved sliced plum, the hazelnuts and drizzle with the maple syrup and pour over cold hazelnut milk, if using.