3 Easy & Delicious Winter Warmer Breakfasts

By  |  0 Comments

Breakfast is one of the most important meals of the day and because most of us are so rushed first thing in the morning it’s often the most overlooked too. So today I’ve teamed up with Almond Breeze to share three of my favourite healthy and delicious winter warming breakfast recipes.

If you’re really pushed for time in the morning you’re going to love my Slow Cooked Oats. You simply load everything into a slower cooker the night before and wake up to a divine smelling house and a warm and nourishing breakfast ready to eat. If you’re not a fan of oats then you may like the tasty Buckwheat Porridge instead. Buckwheat is actually a seed so perfect if you’re trying to avoid grains and when it’s cooked it gives you a really delicious, not to mention filling start to your day. And then my simple Blender Banana Loaf has to be the easiest loaf on the planet. Everything goes into the blender for this one and then straight into the oven. It’s flourless, vegan and gluten free. It can be enjoyed fresh out of the oven or toasted with a cup of tea. See how easy they are to make in my short video below and scroll down to grab all the recipes. 



Above: We eat with our eyes and I always like to take a little time to make each meal look appealing.



  • 3 apples, cored and cut into small cubes
  • 2 1/2 cups Almond Breeze Unsweetened Almond Milk
  • 1/2 cup water
  • 1 cup oats
  • 2 Tbsp brown sugar
  • 1/2 tsp ground cinnamon
  • 1 Tbsp ground flax seed
  • 1/4 tsp salt


Grease the inside of your crockpot generously with coconut oil. Don’t miss this step otherwise you will be scrubbing your crockpot for hours.

Add all the ingredients to the crockpot, stir, cover, and cook on low for 7 hours or overnight.

Serve hot and with garnishes of your choice. I added sliced fresh banana, freeze dried raspberries and coconut flakes.

Above: Top your oats with your favourite fruits.



Above: This has to be the easiest banana loaf on the planet.



  • 2 medium-size ripe bananas
  • 1/4 cup Unsweetened Vanilla Almond Breeze Almond Milk
  • 1/4 cup pure maple syrup
  • 1/4 cup peanut butter
  • 2 teaspoons vanilla extract
  • 1 and 3/4 + 1/2 cup rolled oats, divided
  • 1 tsp cinnamon
  • 2 tsps baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1 Tbs melted coconut oil


Grease or line a loaf tin then preheat the oven to 180°C.

Starting with the bananas and working down to the list to the melted coconut oil, place all of the ingredients (except for 1/2 cup rolled oats) in a blender. Blend on high for about 10 seconds, until a smooth batter forms. It’s okay if it’s not perfectly smooth. You don’t want to over blend the batter or it could become gluggy.

Add the remaining oats to the blender and stir everything together with a spoon. Pour the batter into the loaf tin and bake for about 30 minutes, or until golden brown. A knife should come out clean when you stick it into the centre of the loaf.

Allow to cool for at least 15 minutes before removing from the tin. Store leftovers in an airtight container in the fridge for up to 3 days or freeze.

Above: Enjoy this delicious loaf fresh out of the oven or lightly toasted with a dollop of your favourite spread.


Simple Buckwheat Porridge

Above: Buckwheat topped with a sprinkling of muesli, frozen mango pieces and coconut.



  • 1 cup water
  • 1 1/4 cup Almond Breeze Unsweetened Almond Milk
  • 1 cup buckwheat
  • 1/2 teaspoon salt
  • 2 tablespoon maple syrup
  • 1/2 teaspoon cinnamon
  • 1 teaspoon vanilla extract
  • 1 Tbs chia seeds


Add the water and buckwheat to a saucepan.

Add in the salt, cinnamon, maple syrup and vanilla. Bring to a boil, cover with lid and reduce to a simmer.

Allow buckwheat to simmer for at least ten minutes – they should be squishy, but not mushy or too watery when cooked.

Once cooked add in the chia seeds or flax seeds – and anything else that you want to melt into the porridge. A spoonful of nut butter is also nice.

Simmer for another minute until nice and thick. Then turn off heat. 

Serve with fresh or frozen fruit and another splash of almond milk.

Above: Simple Buckwheat Porridge.


Above: I always have a stash of Almond Breeze on hand especially now that I have adopted a vegan diet.