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Effortless Breakfast Ideas

Published Wednesday, 14 August, 2013 by Amy Murnan

Your stomach gurgles. The PowerPoint presentation flickers before your eyes. You try in vain to write some useful notes, but to no avail. Is it Fresher’s flu? A hangover? Maybe.

But then again, maybe not.

Many students skip breakfast . In fact, it’s downright ordinary – who wants to tackle an erratic toaster when they’re half asleep? But leaving the house without anything to eat could leave you exhausted by the end of your first lecture, with low energy levels and difficulty concentrating.

Getting out of bed to get food you may not even be hungry for can be less than appealing. But there are some simple ways of getting something to eat after you wake up that is not only effortless, but tasty and nutritious. And all of them are ready-prepared when you roll out of bed.

Giving yourself a boost in the morning couldn’t be easier.

Red Berry Smush

Get strawberries, raspberries, blackberries, cranberries or redcurrants – any berries you want. Put them in a bowl, add lemon juice and honey to taste, and give them a mash with a fork. You could also add a few chopped mint leaves or some grated chocolate. Cover and leave until you want them – they are delicious with yoghurt.

Nutella Yoghurt

Mix 2 parts plain yoghurt with 1 part Nutella – easy as that. This is an amazing dip for orange segments, or delicious eaten on its own.

Mini Omelettes

A great snack you can eat on the go. Stir together 4 eggs, a dash of milk, salt and pepper. Pour the mixture into a lightly greased fairy cake or muffin tin. Cook in the oven at 170c with whatever topping you choose for 20-25 mins ( these mushrooms ones are tasty). Leave to cool completely and store in the fridge ready for eating.

Vanilla Pumpkin Seeds

Preheat the oven to 170c. Toss 1 cup of pumpkin seeds in 2 tsp oil. Add 1 ½ tsp caster sugar and a couple of drops of vanilla essence, or real vanilla from a pod. Mix well and spread onto a baking tray lined with greaseproof paper. Bake in the oven for about 25 minutes until golden. Make in bulk for the whole week – they keep for ages in a container.

For more fast and fresh food ideas, visit The Fresh Fresher or follow @thefreshfresher!


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  • Thanks Zoe for uploading this awesome cupcake recipe!