Tag Archives: quick breakfasts

Desktop Breakfast: Warm Blueberry Compote and Greek Yogurt

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Breakfast has always been a struggle for me, even as a kid. My mom would try her hardest to make me eat something before school each day and I just never wanted to. If I eat too soon after I get up in the morning I get an upset stomach, but I can’t hold off eating until lunchtime or else there’s no filling my stomach for the entire rest of the day.

I’m a 10:00 kind of breakfast eater. No earlier, no later. It’s the Goldilocks approach to breakfast. It’s got to be just right.

My far and away favorite quick breakfast is a slice of  buttered sourdough toast with a gently fried egg on top, heavily peppered and lightly salted, all runny yolk and tasty goodness. During the work week, though, this isn’t easily accomplished. Granted, my office has a full kitchen with a range and oven, but the last time I tried making an egg in there I had 6 different people hovering around wanting one. I decided it’s just too much, and I am not a short order kitchen.

I usually keep some individual packs of yogurt in the work fridge for snacks and breakfasts on days when I don’t have any. I go in spurts with brekkie stuff: for a few weeks I’ll make oatmeal packets, one week I’ll make muffins, another I’ll grab some English muffins and a jar of jam from the pantry and I’m set. My goal is to bring breakfasts to work for a whole week each Monday, so I don’t have to think about it in the morning as I perpetually run late (but please don’t tell my boss!). My bottom desk drawer is full of tea, vitamins, my tea cup and saucer, a set of silverware, my Trenta sized reusable Starbucks cup for water (24 oz. at a time means I don’t have to get up as often – and I drink 3 every day), and my chosen breakfast for the week if it doesn’t require refrigeration. A veritable cafe of healthy goodness.

This is a yogurt week, and I’ve been craving fruit lately. I was fresh out of oranges and bananas to take and slice into my yogurt this morning – sad day! While washing my hair in the shower I took mental inventory of the freezer and remembered I have a few pints of blueberries stashed in the back waiting for a rainy day. As I blew through the kitchen and made my coffee, I tossed my soup and a slice of bread for toast into my lunch bag, along with 1/3 cup of blueberries in a baggie and the honey bear off the counter. Iblew a kiss to the cat and ran out the door.

When my 10:00 hunger pangs struck, I put my blueberries in a bowl, drizzled on about a teaspoon of honey and eyeballed a tablespoon of water over the top. Covered with a paper towel and zapped for about a minute, the berries blew up and bubbled into a thin compote, into which I spooned the contents of my yogurt cup. I reminded myself to get a cute bowl from home (that matches my teacup, natch) to make stuff like this, because while a paper bowl is convenient, I like real ‘china’ when I’m dining a la desktop. It just makes the whole experience of eating at one’s desk a bit more civilized.

Warm blueberry compote

Warm Blueberry Compote
Serves 1

1/3 c. blueberries, fresh or frozen
1 T. water
1 t. honey

Place blueberries in a microwave safe bowl. Drizzle water and honey over, stir to combine. Microwave on high for 1 minute. Spoon 1/2 c. yogurt over the top, and dine a la desktop.

Get Crazy Here

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This, my friends, is a working girl’s breakfast. A breakfast of champions of the work place, lovingly prepared with my own two hands while speeding out the door in the morning.

If I’m smart and together, I’ll prepare it the night before and put it next to my purse so I don’t forget it. If I’m REALLY together I’ll make a few for the week and keep them in my desk. But the nice thing is that it can be thrown together so fast in the morning that if I forget the night before it only takes a second.

This is a humble instant oatmeal packet, in a homemade dress (or zip-top bag, if you so choose, but mine sounds more romantic). It means that I have a healthy, warm breakfast for a chilly fall morning without succumbing to the siren song of the vending machine or running out for an expensive snack or a cheap donut.

The idea here is a simple one: taking the instant oats packet and removing the extra crud that doesn’t need to be in it (I don’t care if my sugar clumps, I’d rather not eat the anti-clumping agent, thankyouverymuch). I eat a lot of overnight oats in the summer, but in the fall and winter I want something warm with my coffee. And you can’t beat the price: my little packs cost less than $0.20 each, and I reuse my ziptop baggies (recycling!).

The basics are this:

1/3 c. instant oats

A pinch of salt

1/2 to 1 T. brown sugar (or your choice of sweetener)

¼ t. cinnamon OR pumpkin pie spice OR apple pie spice

2 T. chopped dried apples, OR chopped dried apricots, OR raisins (optional)

You can swap out regular sugar or coconut sugar or turbinado sugar or whatever for the brown sugar. You can also leave it out and keep a small bottle of maple syrup or agave syrup in your drawer. I like the controlled aspect of the measured sugar here – if I drizzle syrup on top of my oatmeal the likelihood I’ll add more than I should is really high, and defeats the purpose of a healthy, whole grain breakfast. This is your choice, of course. If your willpower and drizzling skills are more honed than mine then this might be a good option.

The spices, too, are up to you. Clove, cinnamon, nutmeg, get crazy. You could do some chopped up dried apple with rosemary if you’d like, or dried apricots with some sage, whatever sounds tasty in your head. Raisins and clove? Orange zest and lavender? Get some, get crazy here. It’ll make your coworkers jealous, I tell you. The yummy smells wafting from your cube will drive them nuts.