Overclock your breakfast!

I was discussing with a friend of mine how much I enjoy breakfast when I make time to have it, so here’s my top tips for changing breakfast to the best meal of the day:

Make time to have it

You can’t have breakfast if you don’t allow yourself time to prepare and consume it, so allow yourself some time before you leave the house. You probably have a morning routine, so just make it part of that. If it means getting out of bed 20 minutes earlier than you normally do, then do it! Breakfast is worth it.

Mix and match ingredients for a taste sensation

One thing that will stop you wanting to have breakfast every day is it always tastes the same. Stock up on various breakfast cereals and toppings. I’m in New Zealand, so some of this stuff won’t be familiar to my overseas readers, but here’s what I like to have around. Important factors in choosing stuff: Must be tasty by itself, but must be reasonably healthy. Anything with added sugar should be avoided in large quantities, but is nice once in a while.

Bowl: You need to have a bowl that has high edges to prevent spillages, large enough to hold three Weet-bix, standing up on their side and still be covered in milk.

Cereals: Lots of Weet-bix, and a box of Honey Puffs, Corn Flakes, Rice Bubbles, and a couple of Hubbards mueslis: one heavier oat-based muesli and one lighter corn-flake based muesli. In small amounts: Coco Pops

Toppings: Bananas, real-fruit yoghurt (buy in 1kg pottles), grapes, other kinds of fresh and dried fruit. Avoid fresh citrus fruit as it makes the milk curdle. In small amounts: Fruit-based ice-cream or plain yoghurt toppings (strawberry, kiwifruit, black forest, blackberry, but NOT chocolate, caramel). Avoid dairy food (the sweet creamy flavoured stuff that’s not yoghurt, e.g., Swiss Maid, Go-gurt, etc.)

Milk: Homogenised pasteurised Blue-top all the way. Why not low-fat or non-fat milks? Because it doesn’t taste as good. I’m all about the taste. And you do need some fat in your diet.

How to put these ingredients together:

Weet-bix (similar to Weetabix) is the staple of a bowl breakfast in New Zealand and Australia, so use this is a base. Two or three bricks. Because Weet-bix is quite absorbant, some people put hot water over these so they don’t use so much milk. It does result in a watered down taste, but this is an option. If you like large portions for breakfast, then just add more Weet-bix bricks. I put these in the bowl standing on their sides, not lying down or on their ends.

Choose one of your other, more flavourful cereals and ‘fill the gaps’ in your bowl with it. You could add two or even three different bits. Don’t over-do it though; the Weet-bix is the base, we’re adding the secondary cereals for flavour and texture because Weetbix, while lightly malted, isn’t the exactly the taste sensation we’re looking for.

Toppings: If you’re adding fruit today, put this on. If you’re doing yoghurt or another thicker-than-milk topping, add this. Then add the milk. You might not like watering down your yoghurt with milk, but trust me, it helps the flavourful yoghurt get into the Weet-bix. Don’t go overboard with any sugary ice-cream/yoghurt toppings — just add enough for flavour. If you don’t have yoghurt, fruit or toppings, and you’re desperate, you might put a teaspoon or two of sugar on the Weet-bix to make it a bit more interesting — but be aware, you may set yourself up for sugar-crashing easily before lunch time.

Now enjoy a flavourful and nutritious breakfast!