Five High Protein Breakfasts

Here are 5 recipes you can match and make in your own kitchen. And it won’t take much time. You can even prepare it the evening before.

Granola

Granola is a mixture of grains.

Ingredients

·         1½ kg rolled oats

·         250 ml (1 cup) olive oil

·         160 ml (⅔ cup) honey

·         250 ml (1 cup) dried coconut

·         250 ml (1 cup) sesame seeds

·         30 ml (1 tbsp.) vanilla essence

·         190 ml (¾ cup) whole-wheat flour

·         10 ml (2 tsp.) Brewer’s yeast

Preparation: Heat oil, honey and vanilla essence until the mixture is thin. Stir it into the dry ingredients and spread in shallow oiled pans. Bake in 150⁰c (300⁰F) oven until evenly browned for about 20 minutes, stirring every 10 minutes. Store in tightly sealed jars in the refrigerator.

Muesli

·         180 g (2 cups) rolled oats

·         90 g (1 cup) wheat germ

·         30 g (⅓ cup) sunflower seeds

·         15 ml (1 tbsp.) Brewer’s yeast

·         3 ml (½ tsp.) kelp

·         45 g (½ cup) crushed wheat

·         45 g (½ cup) seedless raisins

Preparation

Mix all the ingredients together and use as needed, moistened with water, milk or yogurt, topped with a teaspoon of honey. Just before serving add grated raw apple, guavas, bananas or any other fresh fruit as desired.

Eggs

Boiled or poached eggs can be enjoyed twice or three times a week. A raw egg beaten with orange juice, a little water and 1 tsp. honey, or a raw egg with ½ a banana and a glass of milk is the best and healthiest way of having eggs.

CREAMY OATMEAL

You will love this delicious breakfast. The vanilla rice milk adds a bit of sweetness as well as creaminess. (Vanilla rice milk is non-dairy and lactose free).

Ingredients

·         100 g quick rolled oats

·         480 ml vanilla rice milk

In an uncovered saucepan, combine the rolled oats and vanilla rice milk. Bring to simmer and cook for about 1 minute or until slightly thickened. Cover pan, remove from heat. Before serving let stand for 3 minutes.

BREAKFAST BARLEY

Ingredients

·         160 g cooked barley

·         120 ml vanilla rice milk

·         45 g chopped pitted dates

Preparation: In a saucepan, combine all the ingredients. Heat on stove until hot.