This may sound odd coming from somebody finest recognized for cooking with ultra-seasonal recent produce, however I really love my pantry and freezer stashes. A well-stocked pantry and freezer means I could be spontaneous, whereas additionally being intentional about making a nourishing meal at a second’s discover—particularly round breakfast time. I consider varied “departments” and inventory a couple of variations on ingredient themes that I can pull from any day of the week. This enables me to batch up recipes simply (so I’ve one thing able to seize for days once I’m on the go) and mess around with completely different taste combos (so I keep away from becoming bored with the identical breakfast time and again).
Listed here are a few of my freezer and pantry necessities for making a superb breakfast, whether or not you’re in a rush or leaning right into a sluggish weekend:
Nuts & Grains
I hold rolled oats, quinoa, chia, millet, sunflower seeds, one good boxed cereal, and a wide range of nuts (suppose: hazelnuts, walnuts, buckwheat groats, and pepitas) for muesli or granola.
For making fast compotes, and for sweetening absolutely anything, I virtually at all times have honey, maple syrup, and date syrup (or dates) available. In a pinch, a jar of jam is an effective buddy; I at all times have a couple of out there, whether or not picked up as tokens from journey, or do-it-yourself batches from summer season forages. A spoonful or two can be utilized so as to add fruity aptitude to French toast or breakfast bread pudding, in a single day oats and different porridges—and, in fact, merely to unfold on toast.
I like grating entire nutmeg and including the advantageous powder to crisps, muffins, desserts, and puddings—even the spiced nuts recipe in my ebook will get a kick from its warming, earthy high quality. I at all times have cinnamon for its versatility, cayenne for a bit wake-me-up spice, and pink peppercorns for his or her fruity brightness.
Nut butters are a simple method so as to add protein and richness to any breakfast. Whether or not drizzled, dolloped on prime, or folded in earlier than baking, I recurrently inventory peanut and almond butters, plus tahini.
Whether or not you make some extent to reap from berry patches and orchards in summer season, otherwise you simply love the advantages of peak-ripe fruit within the freezer aisle, resealable baggage of blueberries, cherries, and different fruits make nice candidates for fast jams, muffins, smoothies, and a lot extra.
I do know flour can take up appreciable room within the freezer, but it surely actually is one of the best ways to retailer attention-grabbing and hard-to-find flour varieties: einkorn for its nutty sweetness, spelt for all-around taste and ease of use, mild or darkish rye flours, almond flour, even buckwheat. For pancakes or crepes, fast breads, muffins, loaf desserts and past—a variety of flours (stored freshest within the freezer) is a professional transfer.
I purchase butter in bulk when it is on sale and hold it within the freezer till I would like it (it lasts just about ceaselessly that method!). Butter is endlessly versatile: Use it in baking initiatives, in fact (perhaps whilst browned butter in batter), or to prime off sizzling porridge, waffles, and French toast. I make an particularly tasty streusel cake—sweetened largely with fruit, so it nonetheless counts for breakfast—and like to pair a slice with my morning espresso.
Coconut and fruity olive oil impart a luxe texture when added to granola or different baking initiatives. Boxed oat milk is nice for smoothies and dairy-free in a single day oats. Recent, do-it-yourself cashew milk (constituted of uncooked cashews I hold available) is a particular deal with when added to porridge, cereal, and smoothies.
What’s your go-to breakfast? Inform us within the feedback!