This simple Triple Almond Breakfast Pot is our current favourite breakfast. It’s healthy, grain-free, gluten-free and dairy-free, but is sustaining enough to get you to lunch without snacking. The other huge bonus is that it can be made the night before – meaning there is virtually nothing to do the next morning.

Of all the meals of the day, we find that breakfast often poses the most problems. Whether to eat breakfast at all is one dilemma (we won’t go into the Intermittent Fasting/Time Restricted Eating debate here…..). Finding a breakfast that is healthy and that the whole family likes to eat is another area of disagreement.

We also don’t want to spend hours preparing breakfast – it’s busy enough getting everyone out of the door on time.

We’ve played around with the recipe a little and experimented with different fruit and nut combinations. You could in theory use any nut butter and any non dairy milk (or cow’s milk if you feel so inclined…).

If you like it a little thinner add some more milk in the morning before serving and feel free to add additional seeds to the mix if you prefer. The recipe makes 3 small portions or 2 large portions if you’re hungry.

Mashed raspberries stirred through the mixture and chopped pecans on top of it instead of the almonds was a close one in terms of being the original base recipe. But our unanimous household winner is the combination of warm toasted flaked almonds and pomegranate seeds. And we’re loving using Pip & Nut Honey Almond Butter as the almond butter base – no extra honey or vanilla extract really needed.

Experiment with it and let us know what you think?

Triple Almond Breakfast Pot
Print Recipe
A simple gluten-free breakfast alternative that's super-easy to prepare the night before
Servings Prep Time
3 5 minutes
Servings Prep Time
3 5 minutes
Triple Almond Breakfast Pot
Print Recipe
A simple gluten-free breakfast alternative that's super-easy to prepare the night before
Servings Prep Time
3 5 minutes
Servings Prep Time
3 5 minutes
Ingredients
Servings:
Instructions
  1. Prepare these the night before your breakfast. Mix the almond nut butter with a little of the almond milk in a medium-sized bowl to make a thin paste. Stir well and gradually add the rest of the milk.
  2. Add the chia seeds, vanilla extract, maple syrup or honey and stir well. Cover and place in the fridge overnight.
  3. Toast the flaked almonds in a dry frying pan for 1-2 minutes. Divide the almond mixture into 3 small bowls (or 2 large bowls). Add a little extra milk to thin the mixture if necessary and top with the warm flaked almonds and pomegranate seeds.
  4. This recipe also works well topped with chopped fresh nuts and with raspberries stirred through the breakfast pot instead of pomegranate seeds.
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