I’ve alluded to this very precious, very important, topic in some of my other recipes. Nonetheless, I thought it wise to designate an entire blog post on the matter, given its seriousness. In the early years of my PhD, I learnt what a profound difference having a well-stocked cupboard of possible breakfast toppings makes to one’s existence. And when I say breakfast toppings, I mean the kind of toppings you can brighten up porridges, yoghurts, smoothie bowls, and other sweet (as opposed to savoury) breakfasts and brunches with. Of course, you can add pancakes and its variants to this list too. 

It was this kind of consideration that made making breakfast and, more poignantly, getting up for it, a less painful affair. And hey, sometimes I would even look forward to it. It also made shopping a lot easier, and cheaper. All I needed to keep stocked up on was yoghurt, milk, oats and things in that vein—all cheap and fairly healthy. It also meant that what I cooked or prepared in the morning was pretty quick to do, saving lots of time for some mindful arranging of adornments. 

Of course, some of these suggestions aren’t the most budget-friendly, but they do all last, both in terms of shelf life and in how far they’ll go. And, given variety is supposed to be the spice of life, it’ll do wonders for getting you into a creative, if not just better, mood. There are of course much more exotic options, but we all need to start somewhere.

In no particular order, I have benefitted from having any and all of these ingredients at some point or other in my kitchen cupboards. Just add them to Greek yoghurt, some porridge (that has been cooked with mashed up banana to add some potassium-rich sweetness), or a smoothie:

• Dried fruits
• Seeds, any sort, ideally toasted in a dry frying pan for a few minutes
• Nuts, also toasted
• Nut butters, any sort
• Cacao nibs (adds a lovely crunch)
• Desiccated or flaked coconut
• Bee pollen (if you’ve not tried it, go with it, it’s great)
• Granola (homemade or store-bought)
• Jams, fruit chutneys and purées, as well as compotes 
• Super-food powders (I like those that are berry-based)
• Natural sweeteners like honey, agave and maple syrup 
• Edible flowers (fresh and dried)—if you want to go that extra mile

And if you want to brave some options that are not kitchen cupboard friendly, and therefore require either additional preparation or need to be eaten quickly, then you can try:

• Fresh fruits and berries
• A spoonful of yoghurt (to be added on top of dishes with more integrity, i.e. porridge) 
• Rawnola (usually consisting of mashed banana mixed together with oats, seeds and/or dried fruit so it looks like granola—it’ll keep in the fridge for a few days)
• Homemade sorbets and ice creams (a faff to make but healthier and will last in the freezer)

Now go, stock up, and tomorrow morning reserve some gentle pottering time in the kitchen. Put on some gentle music, even birdsong, wrap up in a dressing gown and get those creative juices flowing! This is a DO NOT DISTURB operation.