Get this series delivered straight to your inbox. Everyday! Click Here to send a blank email to subscribe.
Putting a healthy and cheap breakfast on the table was always hard for me. Serving cold cereal everyday was too costly for the budget so I had to come up with other ideas.
I realized that what frustrated me the most was I really do not like to cook in the morning. Since the only way to stay on budget was to serve a hot breakfast most of the time I learned a few tricks.
Oatmeal of course is a frugal breakfast favorite. My family preferred steel cut oats –bought in a large quantity of course– but they take forever to cook. Soaking them the night before hastened the process in the morning.
To serve 4 people of moderate appetite, place 1 cup of oats and 3 cups of water in a 2 quart pot. Stir and put the lid on. In the morning turn the heat to medium high,add 1 cup water and a dash of salt. Bring to a simmer, reduce heat, cover and leave it for about 15 minutes. Remove the lid and stir. This can be doubled and the extra and put in the fridge for another morning.
A couple of other things I learned to make ahead were muffins and hard cooked eggs. Muffins can be made any time and tossed in the freezer. A few minutes in a bun warmer or simply remembering to take them out to thaw the night before makes them easy to use in the morning. Eggs can be cooked several days before you need them and stashed in the fridge. I always like to slice an egg and put it on my toast.
Below is a sample breakfast rotation. I intentionally kept the rotation simple to make life easier for myself.
Monday: Oatmeal sundaes (lots of toppings), toast with peanut butter
Tuesday: Cornflakes, sliced fruit and toast.
Wednesday: Muffins and yoghurt.
Thursday: Oatmeal sundaes, toast with sliced hard cooked egg.
Friday: Cornflakes, sliced fruit and toast.
Saturday: Pancakes and bacon.
Sunday: Bacony eggs. (Crumble two slices cooked bacon in the eggs while cooking,)