Student-friendly easy breakfast ideas

Okay, so I don’t like to admit it, but sometimes it’s easier for me to skip breakfast. It’s not great because it means I get hungrier at midday and tired earlier in the day. I’ve been working at carving enough time to have a decent breakfast because I know it will allow a good start to the day. It gives me the energy I need and a real boost to make sure I start the day right.

Below are some of the recipes I’ve used over the past couple of weeks that are easy, affordable, and basic enough to change up every so often. Some are good to use as snacks to take along in between classes.

Salmon and dill rice cake (one serve, prep time is 5 minutes)

What you’ll need: 1 tablespoon low-fat cottage cheese - ½ teaspoon finely chopped fresh dill - ½ teaspoon finely grated lemon rind - 7 rice cakes - 35g smoked salmon slices 

What to do: (1) Combine cheese, dill, and rind in a small bowl. (2) Spread cheese mixture over rice cake. (3) Top rice cake with salmon and sprinkle with extra dill leaves. (4) Season to taste.

Berry protein smoothie (one serve, prep time 5 minutes)

What you’ll need: ½ cup frozen mixed berries - 50g silken tofu - 1 tablespoon no-fat vanilla yoghurt - 2 tablespoons skim milk - 2 tablespoons water - crushed ice to serve 

What to do: (1) Blend ingredients until smooth, (2) Pour into a glass with ice and serve immediately.

Baked beans on rye toast (one serve, prep and cook time 5 minutes)

What you’ll need: Half of a 130g can of baked beans in tomato sauce - ½ slice of dark rye bread toasted - pinch chili flakes 

What to do: (1) Heat baked beans in a small saucepan over low heat for 2 minutes until heated through, stirring occasionally. (2) Spoon baked beans over toast. (3) Sprinkle with chili flakes.

No-cook oatmeal balls (Makes about 22 serves, prep time 10 minutes)

What you’ll need: 1 cup oat bran - ½ cup light peanut butter - ⅓ cup linseeds - 1 cup desiccated coconut - ⅓ cup honey - ¼ cup water - 1 teaspoon vanilla extract 

What to do: (1) Combine ingredients in a large bowl and refrigerate for 30 minutes. (2) Using damp hands, roll heaped tablespoons of the mixture into balls. (3) Refrigerate or freeze until firm