There are days that I wake up with so much energy that I want to hit the ground running immediately, and I feel as if nothing can stop me. Then there are mornings during which I need to literally coax myself out of bed, and try to focus all my energy on starting the day off right – first with a shower to freshen myself up and then, most importantly, a good and powerful breakfast.

They say it’s important that breakfast be our most important meal of the day – and I agree that having an energy-packed breakfast really can do wonders for your body, and your stomach.

When it’s the weekend and I have time to relax and be able to slowly cook my breakfast, I sometimes go with scrambled eggs, sautéed asparagus, and freshly-toasted bread. Some other weekends, I spend even more time and make myself a tower of grain-free almond pancakes. But these meals call for at least half an hour in the kitchen, and to be honest, I don’t have the luxury of time on weekday mornings.

What options do we have then for a quick yet nutritious weekday breakfast that will keep our stomachs satisfied all the way till its lunchtime?


I’ve come to be conclusion that something warm is always filling and comforting, particularly if the days start off slightly cool and your body requires a bit of warming up to begin.

A very quick and easy breakfast option is this – flax seed breakfast porridge – a breakfast that is chock full of nutrients (Hello, flax seeds! Hello, almonds! Hello, fresh fruits!), and can be whipped up in less than just ten minutes!

You begin with combining milk, flax seeds, eggs, mashed ripe bananas, vanilla extract, ground cinnamon and a pinch of salt in a medium-sized pot. Mix all the ingredients together, and then whisk the ingredients until there are no lumps seen, then turn on the stove to medium-high heat. As the mixture slowly thickens, make sure to use a whisk to continuously stir during the whole time, to avoid the mixture from burning and sticking to the bottom of the pot – this will take you about five to seven minutes. Once the porridge has reached the desired consistency, serve it warm in two small bowls.

I like a little bit of fresh fruit and chopped nuts on top of my porridge just to give it a little bit of oomph, but it’s completely up to you. Since the porridge already includes mashed bananas which make it naturally sweet, it’s not necessary to add anything else, but, if you have a sweet tooth and like your breakfast a bit sweeter, feel free to drizzle a bit of honey over your porridge.

I suppose the best part about this porridge is that, just like overnight oats, you can either eat it warm or cold, depending on how you feel and what the weather is like. Either way, it’s a complete delight!

Bon Appétit!

Flax Seed Breakfast Porridge (Serves 2)
Flax Seed Breakfast Porridge (Serves 2)

A very quick and easy breakfast option chock full of nutrients.


  • 3/4-1 cup milk (whichever type you prefer – could be dairy milk or almond milk)
  • 3 tablespoons of ground flax seeds
  • 2 eggs
  • 1 ripe banana, mashed
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon ground cinnamon
  • A pinch of salt
  • Cut fresh fruit (for topping, optional)
  • Sliced almonds (for topping, optional)
  • A teaspoon of honey* (for topping, optional)


  1. Add all the ingredients for the porridge into a medium-sized pot and mix together
  2. Whisk it free of all lumps and turn stove on to medium to high heat
  3. Use a whisk to stir continuously while it slowly thickens, keep stirring all the time to avoid burning, about 5 – 7 minutes
  4. Serve the porridge warm in two small bowls or mugs and top with your preferred topping


I didn’t use honey for the topping as the banana in the porridge made it naturally sweet. But if you have a sweet tooth and like things a little sweeter, add a teaspoon of honey drizzled over the fresh fruit and nuts.

This porridge is very versatile because you can eat it warm as I did in the cooler seasons and chilled during the warmer months!

Felicia Lim

Felicia is a Singaporean who’s currently located in Buenos Aires, also known as the “Paris of South America”. When she’d first moved to Argentina, she found herself grappling with the mysterious concept of cooking. Thankfully, with the help of cooking classes and constant practice in her tiny kitchen, she’s developed a love for cooking and with that, a passion for food blogging.... Read More

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