We're often told that breakfast is the most important meal of the day, but it's also the meal that's easy to overlook when you're in a rush.
For those of us wanting to add better structure to our haphazard morning meals, Dr has shared four 'healthy' yet simple ideas - including his easy overnight oats. Dr Mosley, the expert behind the Fast 800 diet, previously shared his go-to breakfasts as part of a question-and-answer session.
The TV doctor was participating in an 'Ask Me Anything' forum on when he was asked about healthy breakfasts. Dr Mosley replied: "The sort of things that I eat for breakfast, and which I believe are healthy, include: Porridge, with added nuts. Not the instant stuff, but rolled wholegrain oats with wheat bran. I buy supermarket own brand.
"You can also make simple overnight oats: put half a mug of oats in bowl, cover with milk, leave overnight in the fridge, and then eat the next morning with your favourite topping."
For those with a bit more time on their hands in the morning, Dr Mosley suggested eggs. "I love them scrambled, boiled or as an omelette," he shared. "Plenty of healthy protein and very filling. The great thing about omelettes is you can experiment with lots of different fillings. You can find lots of omelette recipes (and more) at Dr Clare Bailey's account. I am also a fan of kippers, which I particularly enjoy with fried tomatoes."
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Michael previously shared one of his favourite overnight oats recipes in his book, The Fast 800 - check it out below.
Peanut butter and overnight oats with toasted seeds
Serves 2
● 50g oats
● 1 banana, mashed
● 2 tbsp peanut butter
● 50ml full-fat milk
● 1 tbsp mixed seeds, toasted
Mix the oats, mashed banana and peanut butter with the milk and 50ml of water. Leave to soak in the fridge overnight. Serve topped with the seeds.
You can also kickstart your day with Dr Mosley's breakfast bar.
Nut butter breakfast bars
Makes 8
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● 100g oats
● 50g mixed seeds
● 3 tbsp coconut oil
● 75g almond butter, or any nut butter
● 4 dates, pitted and finely chopped
Preheat the oven to 180C/160C fan/gas mark 4. Mix the oats and seeds on a baking tray and toast in the oven for 15 minutes until slightly golden. Melt the coconut oil and almond butter in a small pan. Tip the oats and seeds into a bowl, then pour over the melted oil and almond butter and stir in the dates.
Scrape the mixture into a small lined baking tin and press it down well with the back of a spoon.
Chill in the fridge for 1 hour until set before cutting into 8 squares.
Will you be trying the recipes? Let us know in the comments.
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