The problem with most breakfast bowls is that they look wonderful and leave you hungry by ten. The fix is simple: balance the fruit with protein and fat, and add something with texture.
- Greek yogurt, roasted plums, toasted oats and a spoon of tahini.
- Cottage cheese, sliced peaches, pistachios and honey.
- Overnight oats with grated apple, cinnamon and walnuts.
- Skyr, berries, hemp seeds and a little granola.
- Warm quinoa, pear, ginger and almond butter.
Prepare the components on Sunday: roast a tray of fruit, toast a jar of nuts and seeds, portion the yogurt. Weekday breakfast then takes two minutes, and tastes like you made an effort.
