The perfect breakfast | Part 3. Knowing what to eat for breakfast is crucial for anyone looking to lose fat. A breakfast with the right macronutrient split can lead to indirect fat loss. Homemade breakfast sandwiches are something enjoyed across the world.

Eating right in the morning is easy—and it hardly takes any time. That's no reason to skip breakfast—here are three reasons you need a morning meal. There are lots of fast and easy meals—most of which you can take with you—that deliver the nutrients you need in the morning. The perfect breakfast | Part 3 highly diverse and have mind sense that unique. Some kinds of The perfect breakfast | Part 3 recipes are also sufficient easy to process and do not pick up lengthy. Though not everybody likes The perfect breakfast | Part 3 food, nowadays several people are getting attached and like the sundry The perfect breakfast | Part 3 foods on hand. This can be seen of the number of restaurants that provide The perfect breakfast | Part 3 as one of the dishes. You can cook The perfect breakfast | Part 3 using 10 ingredients and 4 steps. Here is how you achieve it.

Ingredients of The perfect breakfast | Part 3

1. It's 1 cup of porridge oat.
2. It's 2 cups of water.
3. You need 1 tbsp of cocoa powder.
4. It's 1/4 tsp of sea salt.
5. You need 25 g of butter.
6. It's 2 tbsp of honey/agave syrup.
7. It's of The toppings:.
8. Prepare of Chocolate chip.
9. It's of Almond flakes.
10. It's of Blackcurrant.

Russians think that oladyi make the perfect breakfast because they cook quickly - both the greasing and frying take a few minutes. They go well with every topping: sweet syrups, jams, sour cream or salty salmon. Another great thing about oladyi is that you can make them out of almost any sort of flour. They could not have had a more perfect day for a garden-party if they had ordered it.

The perfect breakfast | Part 3 instructions

1. Take a small-medium sized mug, fill it half way with oats and place them in a saucepan; fill the mug again, this time completely, with water or milk, or half of each, and place that into the saucepan.
2. While stirring continuously, warm the mix on a medium-low heat until the oats have absorbed the liquid and a delicious, creamy consistency has formed, without letting it boil and bubble too much or stick to the bottom of the pan. A serving for one should take 10 to 20 minutes, though this also depends on the type or ‘cut’ of oat you use.
3. When the oats have absorbed the liquid and you’ve created a smooth mix, add more liquid, milk or water, if you like it a little runnier, remembering it thickens as it cools..
4. The toppings can be anything you can imagine. I chose blackcurrants, chocolate chips, almond flakes and finished with a spoon of figs jam....yummy.

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