As the new year brings a renewed focus on balance and healthy habits, the age-old adage to 'breakfast like a king' can feel challenging on busy weekday mornings. The solution, according to cook and author Alexina Anatole, lies in strategic weekend batch cooking. Preparing breakfasts in advance ensures a filling, nutritious, and flavourful start to the day without the morning rush.
Pear and Ginger Overnight Oats: A Fibre-Rich Start
Leading the trio of recipes is a vibrant pear and ginger overnight oats dish, designed to be prepared the night before. The recipe combines 120g of rolled oats with ground cinnamon, grated pear, and a pinch of salt. The mixture is then enriched with a blend of freshly squeezed orange juice, finely chopped stem ginger, its syrup, and 200g of Greek yoghurt.
After being stirred together, the oats need to chill overnight, either in one bowl or pre-portioned. They will keep for up to five days in the refrigerator. To serve, top a portion with an extra spoonful of yoghurt, slices of fresh pear, and optional sliced pistachios for added crunch.
Tortilla, Spinach and Sesame Pie: A Savoury Showstopper
For those preferring a savoury breakfast, Anatole offers a substantial tortilla, spinach and sesame pie. This dish is a project of layers, yielding a large pie that serves between nine and twelve people, though it can be successfully halved.
The filling features two main components: a seasoned spinach, spring onion, and leek mixture, and a base of onions and potatoes cooked in olive oil, bound with whisked eggs and lemon. The assembly involves layering filo pastry brushed with olive oil, the potato mix, then the spinach mix, before sealing with more filo.
Sprinkled liberally with 25g of white sesame seeds, the pie bakes for one hour at 200C (180C fan). Once cooled, it can be stored for three days in the fridge or frozen for later, reheating well for a convenient grab-and-go breakfast.
Corn, Cottage Cheese and Dill Muffins: Protein-Packed Portions
Rounding out the selection are corn, cottage cheese and dill muffins, which are high in protein. The recipe makes six large muffins, incorporating 150g of corn kernels and 150g of cottage cheese into the batter. An optional addition of pancetta or bacon lardons, cooked until golden, adds a savoury depth.
The dry ingredients, including plain flour, baking powder, and bicarbonate of soda, are combined with the corn, spring onions, and fresh dill. The wet mix of buttermilk, egg, maple syrup, and cottage cheese is then folded in, along with the melted butter (and pancetta, if using).
Baked for 35-40 minutes, these muffins will stay fresh for three to four days when stored wrapped at room temperature, providing a perfectly portable breakfast option.
Alexina Anatole, author of the Small Wins Substack and the cookbook Sweet, demonstrates that with a little planning, a royal breakfast is entirely achievable any day of the week. These recipes offer a practical path to morning nourishment, combining make-ahead convenience with robust flavours and nutritional benefits.
