Archive | Break-the-fast

Breakfast banana bread

Breakfast banana bread recipeI am not going to lie, last week was a bit difficult. Coming back from holidays straight to real word is overwhelming! And we are going for another holiday again next week so not sure how I am going to cope to do this all over again. One thing is certain, I am trying to prepare as much as I can for it. Last week I had a meltdown when I find out we have no bananas left for breakfast. This is why this time round I am making banana bread to put in the freezer just in case so I can toast it if I am in banana emergency again (sounds funny, but it was seriously an emergency because banana is a very important staple in our house). I made this banana with porridge oats and replaced sugar with honey, so it is sort of healthier than regular banana bread. It's not like I am giving cake to kids for their most important meal!


  • 160g honey
  • 100g butter
  • 2 eggs
  • 2 tbsp yogurt
  • 500g ripe bananas (4-6 bananas) + 1 for the decoration
  • 100g porridge oats
  • 150g plain flour
  • 2tsp baking powder

1. in the blender or food processor cream butter with honey then add eggs and yogurt and whizz once again.Breakfast banana bread recipe2. Add remaining ingredients, including pealed bananas and turn the food processor on to make a smooth banana bread mixture. Breakfast banana bread recipe 3. Pour the mixture into the prepared baking tin. Top it with sliced banana and bake it in preheated 180C oven till it is baked through.Breakfast banana bread recipe 4. Don't slice baked banana bread while it is still hot like me here. It wont cut well as it is a very very moist banana bread. Once it's cool it can be eaten straight away or frozen ready sliced.Breakfast banana bread recipeHope January is treating you well!

Rasa xoxo


Cheesecake for breakfast

Fit-for-breakfast cheesecake recipe When in Lithuania we were eating loads. No wonder I gained so much weight! Never the less I am missing Lithuanian food, especially the cheesecake (technically it's a curd cake) that is fit to eat for breakfast. I was so eager to try and make one myself that as soon as I got home I tried making it using more available alternative, Ricotta (so it is a cheesecake after all!). I would personally say that I could not notice any difference between two. I love that it is not too sugary and can be dressed up as you like. I love it with cream fraiche and pureed strawberries. Next time I shall try with honey me thinks ;-).


makes a very small cheesecake that makes up breakfast for two (feel free to double up)

  • 2tbsp semolina
  • 4tbsp full fat milk
  • 50g butter
  • 2tbsp sugar
  • 2 eggs, separated
  • 250g ricotta cheese

1. soak semolina in milk for at least 30min or overnight in the fridge.

2. Cream butter with sugar than gradually add egg yolks, soaked semolina, ricotta cheese and mix everything to combine well. Carefully fold in whisked egg whites.Fit-for-breakfast cheesecake recipe3. Spoon the cake mixture into lined spring form. Bake in 180C preheated oven for 25-30min.Fit-for-breakfast cheesecake recipe4. Meanwhile prep your toppings. I pureed strawberries with a little sugar (you need it somewhere sometimes).Fit-for-breakfast cheesecake recipe5. Serve it warm or cold the next day. Fit-for-breakfast cheesecake recipe Fit-for-breakfast cheesecake recipeEnjoy!

Rasa xoxo


Pinterest challenge: savoury waffles with blue cheese and bacon

Savoury waffles with blue cheese and baconLately we have been very tired. One moment I thought we were handling our lot as parents of two really well, the next day I feel like I am back at square one. Tomas is going through a bad sleep patch (hope thats temporary) and I for the first time ever have got a painful back.

At least one thing have not changed! We are still having our luxurious breakfast every Saturday that have become a tradition in our family. We always start our weekend with something special ;-). Here is what we had last weekend, savoury waffles with blue cheese and bacon, from Pinterest of course! I thought they were little rich so serving it with tomato salsa or salad is perfection.Savoury waffles with blue cheese and bacon SAVOURY WAFFLES WITH BLUE CHEESE AND BACON adopted from What Should I Eat for Breakfast Today

serves two exhausted parents

  • 130g flour
  • 1 egg
  • 250ml buttermilk (or 125ml milk mixed with 125ml yogurt)
  • 3 slices bacon, fried and cut into small pieces
  • 50g blue cheese, cut into small pieces
  • 1 tbsp maple syrup
  • 3 tsp baking powder
  • 30g butter, melted
  • tomato salsa or salad to serve (optional)

1. Mix all the ingredients in the bowlSavoury waffles with blue cheese and bacon2. Heat the waffle iron pan or the waffle maker, grease it liberally (I do it with butter) and pour the waffle mixture in ready to fry (1-2 spoons at the time). I use fork to detach the waffles from the pan but this probably would not work with the non stick pans, so be careful.Savoury waffles with blue cheese and bacon Savoury waffles with blue cheese and baconHope you all have a fab weekend!

Rasa xx


Chocolate oat porridge with dates and bananas

Chocolate oat porridge with dates and bananasAfter drowning my post pregnancy sorrows in sugar (as I often say) for past few months, I finally feel like ready to go sugar free again. Ok, maybe not totally cutting out sugar just yet, but definitely reducing it by at least removing added sugar. Here is what I have been having for most of my breakfasts past two weeks, which is a simple porridge that is sweetened with just dates and bananas. Chocolate for breakfast have not been more satisfying than this, yum!


  • 1 sachet of 27g oats porridge + milk according to package instructions
  • 1 tsp coco powder
  • 1 tsp coconut oil
  • 3-4 dates, chopped
  • 1 banana, sliced

1. Place all ingredients into microwavable bowl (except dates and banana) and mix briefly to combine.

2. Microwave for 2min or according to the oat porridge package instructions

3. Top the porridge with chopped dates and banana

Chocolate oat porridge with dates and bananas Chocolate oat porridge with dates and bananasSorry but not sorry that it is so simple. I thought I need to share this recipe anyways as it makes a very satisfying breakfast, without giving into sugar

Rasa :-)


Pancake day in a French style

Pancake day in a French styleSince the pancake day is approaching soon (the day surely not to be missed) I have been practicing making pancakes the French way. I of course were learning from the best, Rachel Khoo and her book “Little Paris Kitchen”, that I am reading right now. It turns out that French don’t only live on crepes but also galettes, which is tricky type of pancake made purely from buckwheat flour. While I have made similar pancakes to crepes before, I was clueless about the galettes. This is why I decided to share the recipe with you here.

GALETTES adopted from Rachel Khoo book "Little Paris Kitchen"

  • 200g buckwheat flour
  • a pinch of salt
  • about 600ml water
  • melted butter for frying

1. Mix the flour and salt in the bowl (or jug). Gradually mix in the water, adding only enough for the batter to have consistency of double cream. Don't overdo as this will make rubbery galettes. Place the bowl into the fridge for an hour at least.French galettes recipe2. Melt the butter in well heated frying pan. Pour one spoonful of batter and immediately start swirling round the pan to get nice even layer. Loosen around the edge with a spatula once the top "dries up", then turn the galette and cook for further 1 minute.French galettes recipeThese can then be eaten with sugar and cinnamon, French galettes recipe or any other filling, I think savoury ones suits best. Like the cream cheese with salmon, Yum!Happy pancake once it comes!

Rasa xoxo


Haddock Monte Carlo

Haddock Monte CarloFew weeks ago we went to Center Parcs for a weekend away and while there I had this wonderful breakfast called Haddock Monte Carlo. When at home I researched about this a little and it turns out its not a breakfast item! I still think it is better suited for breakfast however... you see, you kind of need to eat this as soon as it is cooked and this is not what we do for dinner. At least not in our family! But then again it depends how it works best for you. I like making slow cooker meals for dinner when I can just dish out the food when we are ready and for Saturday special breakfast I like to make something quickish that we eat as soon as it is ready. All I am saying that Haddock Monte Carlo is hard to time but in return it is quick to make!

Another thing I found is that Haddock Monte Carlo comes in different versions, some seem very complicated and needs a some prep the night before! I of course chose a recipe that I thought was the closest to what I ate on our holiday in Center Parcs. And it did turn out pretty much the same, except the recipe that I used was a difficult to understand. Thankfully, after making this dish I can tell how I made it so hopefully you have an easer time with it ;-).

HADDOCK MONTE CARLO adopted from Big Oven

Makes 3-4 portions

  • 600g pealed potatoes (about 3 regular size potatoes)
  • 2tsp wholegrain mustard
  • handful of chives, chopped
  • 300ml double cream
  • 50g butter (about 2 heaped tbsp)
  • 2 shallots, chopped
  • 3-4 smoked hadock fillets, undyed
  • 250ml fish stock
  • 250ml white wine
  • salt and pepper
  • 3-4 eggs
  • 2 tomatoes, skinned and chopped

1. First things first, put the potatoes to boil. This takes the longest to do!

2. Once the potatoes are cooked, mash them and add mustard, chives (reserving some for later) and have of double cream. Mix again to make into creamy mash.Haddock Monte Carlo3. Next up is haddock with sauce! Melt the butter in the frying pan and fry the shallots till golden. Fry the haddock fillets in the same pan on both sides for few seconds then add fish stock and wine. Cover and allow to simmer for 5 minutes. Add the leftover cream and remove the pan from the heat. Season to taste.Haddock Monte Carlo4. Meanwhile pouch the eggs. My tip is to do in in the shallow pan (like frying pan) and with a bit of vinegar added to the boiled but not boiling water.Haddock Monte Carlo5. Put the mashed potato mixture in the centre of a plate and place the haddock on top. Put the poached egg on top of the fish and spoon the sauce over. Garnish with chopped chives and tomatoes. Haddock Monte CarloEnjoy!

Rasa xo


Breakfast crepe

Breakfast crepeWhen in France we enjoyed the crepes a lot. They even have cafes called Creperie! Although they are more like a chain of cafeterias rather then a cafe dedicated to crepes. I of course wanted to recreate the experience one morning of eating my favourite crepe for breakfast. This is when I accidentally woke up earlier than Lukas (which does not happen very often unfortunately). I did not use 100% buckwheat flour like they would in France, but I thought 50/50 will do so I don't pull all my hair out while making it. The results are here as follow ;-). Breakfast crepe BREAKFAST CREPE WITH HAM AND EGG makes 4 crepes

  • 50g buckwheat flour
  • 50g plain flour
  • 2 eggs
  • 1 tbsp oil + more for frying
  • salt and pepper to taste
  • about 200ml milk or water

1. I start with making the batter first. Place the flour into the bowl together with eggs, oil, salt and pepper. Whisk everything together into the dry mass. While whisking begin pouring the water (or milk) gradually into the flour mass (not all in one go because you might not need it all). You are aiming for a batter consistency that easily drips down the whisk when held up but still leave temporary traces when whisked.Breakfast crepe Breakfast crepe2.You need to fry crepes in well heated pan with oil. Pour one spoonful to the pan and immediately start swirling round the pan to get nice even layer. I flipped my crepe to fry the other side, but this is completely unnecessary. Once the top is dry to touch you can add some ham and eggs on top and carry on frying just a little longer. Breakfast crepe3. When the egg is done you can fold the edges and serve it warm.Breakfast crepeEnjoy

Rasa xoxo


Ice cream for breakfast

Ice cream for breakfast! Click here for mango lassi ice lolly recipe ;-)I'm feeling really really hopeful for the summer to come. Hey Summer, don't keep us waiting here!

Anyways, I am still passionate about ice cream and not having great great weather does not put me off from having some for breakfast. This particular ice lolly I tried making the other day is actually specifically for breakfast. It's pretty easy to make too! Just what you need when a sunny morning does finally come :-).Ice cream for breakfast! Click here for mango lassi ice lolly recipe ;-) For these breakfast ice lollies you will need mango lassi that can be bought, although it is so easy to make it yourself. This is how I made mine....

MANGO LASSI adapted from good old Jamie Oliver

  • 3 cardamon pods, seeds out and crushed
  • 1 ripe mango, pealed and chopped
  • 250g natural yogurt
  • 50g ice cubes (if serving straight away)
  • runny honey (just a drizzle)

1. Place all the ingredients into food processor, whizz a little and voila!Ice cream for breakfast! Click here for mango lassi ice lolly recipe ;-)2. Serve with fresh mint Mango lassi Mango lassiMANGO LASSI ICE LOLLIES

  • Mango lassi (recipe above)
  • Hand full of granola (can be shop bought as well)
  • Fresh mint, finely chopped

1. Mix the mint into the lassi.

2. Pour the lassi into ice lolly mould and sprinkle granola on top.

3. Freeze for at least 4 hoursIce cream for breakfast! Click here for mango lassi ice lolly recipe ;-) Ice cream for breakfast! Click here for mango lassi ice lolly recipe ;-)Happy hot weather longing ;-)

Rasa xoxo


My favourite breakfast lately :)

My favourite breakfast: pate and egg on toastThe thing is, I love pate, especially when I have not been allowed to eat it during pregnancy (too much vitamin A they say?? could harm the baby??). Anyways ever since I have been off this very limited diet (basically all my favourite food have been written off such as soft cheese as well), I have been eating liver pate in very large amounts. I started eating it for breakfast and lunch and soon I discovered that it goes with egg really well! I mean this breakfast idea of mine is very simple, but I thought I will post just in case no one tried it and are missing out.

By the way, this breakfast have been lovingly made by Joni (I get little time for myself with Lukas around). My favourite breakfast: pate and egg on toastPATE & EGG TOASTS

Makes two

  • 2 eggs
  • oil for frying
  • generous amount of pate
  • 2 slices of bread (I love the multigrain one with some rye in it)

1. Fry the eggs sunny side up :-)

2. Meanwhile pop the bread slices into toaster

3. Spread the generous amount of pate onto the toast and arrange the fried eggs on top.My favourite breakfast: pate and egg on toastMy favourite breakfast: pate and egg on toastHappy new week!

Rasa xoxo


Clean-out-the-cupboard granola

Clean-out-the-cupboard granola recipeOnce in the blue moon I like to organise my cupboard so it is easy to find stuff I need. The cupboard gets usually cluttered with small random packages of of seeds, nuts and dry fruits (all that just from trying many baking recipes). But once in the while I feel like cleaning it all out by using it up on one something big. That tends to be granola!Clean-out-the-cupboard granola recipeI must admit that granola is not the healthiest breakfast item (even though some people consider it to be on the healthy side), but it so tasty! It transforms a very boring yogurt and fruit into something more pudding like. And it is soooo useful when you run out of your regular cereal!Clean-out-the-cupboard granola recipeSo here is what you can use up and how to make your Clean-out-the-cupboard granola...


  • 500g oat flakes (or any other flakes, I used barley flakes here)
  • 450g seeds, nuts and fruits (will try to mention as much as I can remember):
    • sunflower seeds
    • poppy seeds
    • sesame seeds
    • pumpkin seeds
    • hazel nuts, chopped
    • walnuts, chopped
    • pecan nuts, chopped
    • almond flakes
    • coconut flakes
    • raising
    • apricots, chopped
    • dried cranberries
    • dried mango, chopped
  • 200ml coconut oil (or any other oil that does not taste strong and overpowering)
  • 300g honey (or golden syrup or brown caster sugar)
  • 1/2 tsp salt
  • spices (I used 1tsp cinnamon, but you can use ground cloves, nutmeg or few tbsp cocoa power)

1. Place all ingredients (except dried fruit if using) into the pot and "cook" it on the low heat for 5-10min till honey disappeared into the mixture and everything is well combined.Clean-out-the-cupboard granola recipe2. Now spread the mixture onto large baking tray (use two trays if possible so it bakes evenly) and bake it in 180C oven for 30-40min. Check granola every 15 min to check if it's not burning and mix it to turn around. Add dried fruits 20min before the finish. The granola should be golden colour, it will become crunchy once it cools down.Clean-out-the-cupboard granola recipe3. Once it cools down store it in jars and enjoy it with yogurt (or milk) and fruits.Clean-out-the-cupboard granola recipe Clean-out-the-cupboard granola recipeHave a lovely weekend!

Rasa xoxo


Blackberry breakfast biscuits

Blackberry breakfast biscuits recipeLately I haven't been feeling well, so blogging did not come easy (especially blogging about food). Eating became a chore (can you believe that?), so my favourite meal of the day have been replaced with some biscuits that are the only enjoyment I get these days from food. I will have to admit that I have been a good and loyal "Belvita" customer these days, until I thought I could make my own batch of breakfast biscuits! I baked my biscuits with blackberries, very low in sugar and no butter (no wonder why they do feel quite light and moreish).

BLACKBERRY BREAKFAST BISCUITS makes about 25-30 biscuits

  • 110g coconut oil
  • 80g golden caster sugar
  • 1 egg
  • 160g flour
  • 80g oats
  • pinch of salt
  • 1/2 tsp baking powder
  • 100g blackberries, chopped into smaller pieces

1. First make the dough (of course). Mix coconut oil with sugar then add egg and mix again. While mixing gradually add flour, oats, salt and baking powder. Finally add blackberries! Combine everything well (don't worry when it all becomes slightly purple, it's how it should be!). Blackberry breakfast biscuits recipe2. Using a large-ish teaspoon spoon the dough mixture on to the baking sheet. It really helps to have another teaspoon in hand to scrape the dough off the main teaspoon (if you know what I mean). Blackberry breakfast biscuits recipe3. Bake the biscuits for good 15 minutes in preheated C180 oven until the edges of the biscuits become lightly golden. Blackberry breakfast biscuits recipe4. Let it cool and enjoy!Blackberry breakfast biscuits recipeHappy weekend everyone! xx



Skillet scones

skillet scones recipeLast month I have baked really basic scones so this time round I decided to experiment. However I experimented not with ingredients but with the method. Basically I tried "frying" scones in the skillet instead of baking them in the oven. I thought what if  your oven breaks and you don't have any bread anywhere found (because I find scones are great replacement for bread, even if they are crumbly)? This method worked for me well once for breakfast when I could bother with oven and I used the same skillet to fry bacon as well (easy peasy!).

ROSEMARY SKILLET SCONES makes ones small skillet scone

  • 150g plain flour
  • 1 tsp dried rosemary
  • 1 tsp baking powder
  • 50g butter, soften
  • 30 ml milk
  • 1 egg

1. Mix all the ingredients together (mix flour and baking powder separately first) until everything combines well and shapes non-stick dough.

2. Roll the dough 1 cm thick (try to roll into the round) and place it into the skillet.skillet scones recipe3. "Fry" the scone while turning over so it cooks on both sides. skillet scones recipeWe had it with bacon, hard-boiled eggs, mayo, avocado tomato and sliced apples (on the side). But I would recommend buttering it generously or serving it with lots of sauce, because it can be dry as it's very crumbly.skillet scones recipeEnjoy!

Rasa xoxo


Savoury or sweet pancake day (depending on the filling you choose)

Buckwheat batter pancakes recipeOh, and happy Pancakes Day once again! This day is never to be missed! Last year I have made unconventional Lithuanian pancakes and they were delicious (almost made a proper meal!) . This year however I decided to keep it simple. I went with the recipe that I often make. Whenever I have some buckwheat flour in the house I would throw some in to otherwise very basic pancake batter. The cool think about these pancakes is that you can eat them savoury or sweet depending on the filling you choose.Buckwheat batter pancakes recipeBUCKWHEAT PANCAKES

  • 80g buckwheat flour
  • 120g plain flour
  • 2 eggs
  • 1 tbsp sugar
  • 1 tsp salt
  • 1 tbsp coconut oil + more for frying
  • about 350ml water or milk

1. Place the flour into the bowl together with eggs, sugar, salt and oil. Whisk everything together into the dry mass. While whisking begin pouring the water gradually into the flour mass (not all in one go because you might not need it all). You are aiming for a batter consistency that easily drips down the whisk when held up but still leave temporary traces when whisked. making the pancake batter2. You need to fry pancakes in well heated pan with oil (although to fry without oil is quite possible after much practicing). Pour one spoonful to the pan and immediately start swirling round the pan to get nice even layer.Buckwheat batter pancakes recipePancakes then can be eaten savoury. I like it with ham or bacon with cheese. I usually serve it with cream fresh and dill (this is such a Lithuanian thing to do!)Buckwheat batter pancakes recipeOr if you prefer it sweet then blueberries, banana, and maple syrup ticks my boxes ;-).Buckwheat batter pancakes recipeBuckwheat batter pancakes recipeHappy Pancake Day!

Rasa xoxo


My favourite breakfast smoothie

Blueberry Breakfast SmoothieA long long time ago I got this Juice recipe book from a sale and for a while I was following it religiously (sometimes I set myself a goal to try every recipe in the book). Unfortunately I never managed to try all the juice and smoothie recipes (one of the reason was that I did not have all the needed juicing equipment for it), but I did find some smoothies that I still make sometimes these days. The Blueberry breakfast smoothie is one of them, because the flavours are not what you get in a regular berry smoothie. So please have a try!Blueberry Breakfast SmoothieBLUEBERRY BREAKFAST SMOOTHIE adopted from Juice! by Pippa Cuthbert & Lindsay Cameron Wilson

  • juice of 1 orange
  • 2 handfuls blueberries (fresh or frozen)
  • 4 tbsp plain yogurt (love Yeo Valley natural yorgurt, not promoting just saying!)
  • 2 tbsp quinoa
  • 1 tbsp extra virgin olive oil
  • 1 tbsp runny honey

Blueberry Breakfast SmoothieBlend the blueberries with orange juice, yogurt, quinoa, oil and honey! Thats all! If you want to make it pretty then sprinkle the smoothie with some quinoa and blueberries.Blueberry Breakfast Smoothie Blueberry Breakfast SmoothieEnjoy!

Rasa xoxo


12 days of overnight porridge

My mornings are sleepyI am not always a morning person and very often I just prefer to snooze instead of having more time to eat breakfast. And I do LOVE breakfast! But since I have tasted overnight porridge at grannies, I have started experimenting with different types of grains for a simple morning breakfast. My mum also makes porridge a lot and I did grow up on that type of breakfast. And porridge does't just stop with oats! You can also use barley, rice, quinoa, buckwheat and many more. I only tried out few and I am really glad I did. I feel much more organised when I prep my breakfast the night before :-).

And this is how my lovely warm porridge breakfast journey went:

Day 1: I have mixed steel cut (pinhead) oats with 3 parts of water (1:3 ratio) and added a pinch of salt. Next morning I added yogurt, mixed berries, seeds and honey. The best oats ever!12 mornings of overnight porridge Day 2: It's a spiced apple morning. The night before I have added one cored and sliced gala apple into 1:3 ratio oats (you can try other apple types, but if you pick a cooking apple such as bramley or granny smith then your porridge might need some sugar). I also added some ground cinnamon together with the pinch of salt. This also came out wonderfully well! I had it with some yogurt and honey :-).

Day 3: I don't know what came to me, but I got attracted by the idea of adding spinach into the porridge (crazy, I know!). I have seen this "green monster" overnight oats recipe and I just wanted to try it in porridge form. I mixed oats with almond milk, added chopped banana and some frozen spinach. Little did I know that in heat banana discolours and spinach turns all khaki. So if you can guess, we could not eat it, even if it had a wonderful banana aroma...

Day 4: Another unlucky day. I decided to try out rice pudding grains, so I mixed 1/2 cup of rice with 3 cups of almond milk as I would with oats. Turns out rice requires more liquid when slow cooked, so rice burned in the slow cooker by the next morning!

Day 5: I mixed 1/2 cup pudding rice with 4 cups of almond milk.The consistency turned out great! Served it with cherries, yogurt and almonds. Although I think this would be soooo nice with some condensed milk and cherries. But then this would be a pudding, not a breakfast. But maybe pudding for breakfast is not that unacceptable?

Day 6: This time I used a regular milk instead of almond milk and mixed it with some molasses. I suggest you don't do it! It's too rich while maple syrup would compliment this sooo much better. Anyways sliced banana and pecan nuts are good match! Don't you think?

Day 7: I used my mum's recipe. I finely chopped 1/5 butternut squash, added 1/2 cup rice, 1/2 cups raisins, 4 cups of milk, 1tbs sugar and pinch of salt. It's lovely just as it is as it has sweetness of it's own! 12 mornings of overnight porridge Day 8: Tried out barley grains today! But not pearl barley, but the flaked ones. We usually have them savoury in Lithuania, but decided to have sweet this time. I mixed 1/2 cup barley with 2 cups of water and a pinch of salt. In the morning I had it with some yogurt, pouched pear, honey and some poppy seeds. I loved pouched pear, even if I don't like pears in general!

Day 9: Decided to have barley the traditional way: savoury! In Lithuania we usually add fried onions and carrots on top of cooked barley porridge. But I wanted to keep it simple and healthy! So I added some butter (butter has lots of goodness in it!!) and sprinkled with some chopped carrot and cucumber. Indian or moroccan spices go really well here too!

Day 10: tried out quinoa. I have mixed quinoa with 3 parts of water (1:3 ratio) and added a pinch of salt. Next morning I added yogurt, chopped pineapple, seeds and honey. I found quinoa tasting dry and a bit bitter. 12 mornings of overnight porridge Day 11: Went all Christmasy! I mixed 1/2 cup quinoa and 2 cups of milk with some dried cranberries. Next morning I added a little bit more milk, pecan nuts, clementines and maple syrup. It was fab!

Day 12: Had the best of all! I mixed 1/4 cup steel cut oats, 1/4 cup quinoa and 2 cups of milk. In the morning I had it together with cherries, extra milk and some maple syrup. It was quite filling indeed!12 mornings of overnight porridge So I tried overnight porridge with steel cut oats, rice, barley and quinoa. I loved oats the best. No wonder it's the most popular. But I guess it is nice to have some variation sometimes. I really hope you found this inspiring!12 mornings of overnight porridge Enjoy healthy breakfast running up till Christmas :)

Rasa xx