7 x inspiration: spring breakfasts for every day of the week

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Of course, a bowl of yogurt with muesli for breakfast is delicious. But sometimes you just want something different, something new! With a little (with emphasis on something , because these recipes are really very simple) more effort you will get out of bed every morning whistling because such a divine breakfast awaits you.

Therefore: 7 breakfast ideas, one for each day of the week. Let us know which one is your favourite?

Monday: super smoothie of oatmeal, raspberry and banana

  • 100 grams frozen or a bowl of fresh blueberries
  • 1 banana
  • 2 cm ginger, peeled (or more if you like it spicy)
  • 100 ml coconut water
  • juice of 1 orange
  • 2 teaspoons grated coconut

Start the week right with a super tasty and fresh super  smoothie. Click on the photo below to go to the corresponding recipe.

Tuesday: fruit salad with coconut yogurt

  • 1 apple, diced
  • 2 handfuls of blueberries
  • 1 handful of raspberries
  • 1 handful of strawberries
  • 1 small mango, diced
  • 150 grams of yogurt, for example full-fat yogurt or soy yogurt
  • 20 grams grated coconut
  • 20 ml coconut milk
  • 1 teaspoon honey
  • A few almonds, for garnish

What could be more summery than a fresh fruit salad for breakfast? Simple to make and always delicious. Choose your favorite seasonal fruit, for example apple, blueberries, raspberries, mango and strawberries. Cut all the fruit into pieces and put in a nice bowl.

For the creamy coconut yogurt, mix the yogurt with the coconut milk, grated coconut and honey in a bowl. Stir well, finish with some chopped nuts and serve in a bowl with the fruit salad.

Wednesday: easy oatmeal

  • 30 grams of oat flakes
  • 160 ml soy or almond milk
  • 1 tablespoon flaxseed or chia seeds
  • 1/2 teaspoon cinnamon
  • 1 banana, sliced

We love  good old  oatmeal porridge cooked in, for example, almond milk with raspberries. Click on the photo below to go to the corresponding recipe.

Thursday: (spelt) bulgur breakfast with blueberries and buttermilk

  • 75 grams of (spelt) bulgur
  • 2 handfuls of blueberries
  • 1 ripe banana
  • 150 ml buttermilk
  • 1 tablespoon maple syrup (honey is also possible)
  • grated coconut
  • Chopped nuts and raisins (e.g. slivered almonds, hazelnuts, walnuts or kernels)

Bulgur for breakfast? Why not! Ellen from the delicious blog  MadebyEllen  shows that this grain is also very suitable for eating in the morning. The combination of buttermilk and blueberries makes the dish nice and fresh and summery.

Click on the photo below to go to the corresponding recipe.

Friday: healthy lactose-free banana pancakes

  • 1 ripe banana
  • 2 eggs
  • 1 teaspoon baking powder

We found this simple recipe for banana pancakes consisting of only two (!) ingredients on the blog  Uit Pauline’s Keuken . Handy for anyone who can’t or doesn’t want to eat lactose and made within a few minutes. Click on the image for the full recipe. Tip: serve with some extra slices of banana, blueberries or raspberries and some maple or agave syrup. Mmm!

Click on the photo below to go to the corresponding recipe.

Saturday: Rhubarb muffins

  • 200 grams spelled flour
  • 1 egg
  • 70 grams of oatmeal flakes
  • 240 ml buttermilk
  • 90 grams butter, melted
  • 100 ml agave syrup
  • 10 grams baking powder
  • 1 teaspoon vanilla extract
  • 150 grams rhubarb, cut into small pieces
  • A pinch of salt
  • Optional: nuts, seeds or oat flakes for the topping

Finally… it’s time for rhubarb again! We have waited so long for this delicious, slightly sweet vegetable. Your weekend couldn’t get off to a better start with these rhubarb spelled muffins. This is how you make them:

Heat the oven to 200 degrees. Place the agave syrup, melted butter, egg, vanilla and buttermilk in a large bowl and mix well. Then stir in the rhubarb. Sprinkle over the spelled flour, baking powder, salt and oatmeal. Fold everything together lightly and quickly and divide into a muffin tin. Top with some oatmeal flakes, if desired. Bake the muffins for 20 to 25 minutes. Eat the muffins warm, optionally with a generous dollop of whipped cream. It’s Saturday after all!

Sunday:  Green asparagus with egg & toasted ciabatta bread

  • About 10 green asparagus
  • 4 fresh eggs
  • 4 slices of ciabatta bread smeared with some olive oil, peanut oil or sunflower oil for frying
  • A few sprigs of fresh thyme
  • 1 lemon
  • Pinch coarse sea salt and pepper

This delicious recipe from  Sarah aan de Kook  is divine in its simplicity and perfect for a relaxed Sunday morning. And yes, also for breakfast! The combination of asparagus with egg gives a wonderful spring feeling. Click on the photo for the description of the recipe.


Source: Culy by culy.nl
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