I’ve been getting a few requests to bring back the free challenges and themed months that I started last year. Some of your favourites were the meal prep challenge, lunch prep month and the intermittent fasting challenge. So I thought this month we could go back to basics and start with breakfast meal prep.
Although I’ve spoken about the benefits of intermittent fasting (only eating in an 8-hour window), I certainly don’t think breakfast is evil. In fact, even when I am intermittent fasting, I still eat breakfast but just later on in the day.
The benefits of breakfast meal prep
Breakfast prepping doesn’t mean you have to eat overnight oats every single day.
Whether you find breakfast works well for you or you like pushing it back a few hours, the first meal you eat each day has a lot of power. It’s difficult to make healthy eating choices throughout the day if you don’t start with a strong foundation. That’s because it’s harder to stay on track if you’re already experiencing hunger, low blood sugar and cravings shortly after breakfast – whether you eat it at 7am or 12pm.
The biggest problem with breakfast is that it’s eaten at the busiest time of most people’s day. If you’re not organised, breakfast can be the easiest thing to replace with a sugar-filled muffin or greasy pastry on the way to work/school/university – or skipped altogether.
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If you’re an oatmeal lover but want to try something other than overnight oats for breakfast meal prep, try these baked oatmeal muffins. Not only do they provide the same satisfaction as a purchased muffin, but they’re a tenth of the price and ten times more nutritious.
These baked oatmeal muffins are also a simple and nutritious way to get started with breakfast meal prep. Pop them in the oven on Sunday to have a healthy breakfast all week long.
- 1 banana, mashed
- 1 medium sweet potato, boiled or steamed, mashed (about 1.5 cups)
- 1 egg
- 2 tspn cinnamon
- 1 tspn baking powder
- 50g unsalted butter, softened (or coconut oil)
- 1 cup frozen blueberries
- 2 cups rolled oats
- 1/4 cup water
- 18 almonds
- Line six holes of a muffins tray.
- Combine sweet potato and banana until smooth.
- Mix in egg, cinnamon, baking powder and butter.
- Fold in oats and blueberries. Add water.
- Place in muffin tin and top each muffin with 3 almonds.
- Bake at 180°C for 40 minutes, or until cooked through.
- Leave to cool on a wire rack or chopping board to get rid of excess moisture.
- Once cool, wrap each muffin in cling wrap and store in the fridge.
- Enjoy warm or cold. To heat, unwrap paper and place in microwave for 30 seconds on high.