Having Suhoor is important to help you maintain your energy while fasting. This pre-dawn meal should be nourishing, hydrating, and energising. But making breakfast from scratch every day may not always be possible during the week. To ensure you don’t settle for measly toast or cereal, here are 8 recipes that don’t take up too much time or can be made the night before.
1. Breakfast bars
These breakfast bars are surprisingly easy to make. The main base of the recipe is made of bananas, dates, plant-milk and oats, but feel free to add your favourite flavours. If you’re not a fan of coconut, swap it for cocoa powder. Don’t have cashews? Peanuts and pumpkin seeds work just as well.
Get the recipe for breakfast bars here.
2. Banana-and-almond muesli bowl
Bulk up store-bought muesli with chia seeds, pumpkin seeds, coconut flakes and almonds. Top it with bananas and peanut butter or use whatever fruit you have on hand – berries work just as well. This recipe requires just 20 minutes of prep (keep it on hand in case you sleep through your first alarm) so if you didn’t prep the night before, you can still make it in the morning without it taking up too much time before the morning prayer.
Get the recipe for banana-and-almond muesli bowl here.
3. Turmeric-fried eggs with coconut chutney
Eggs are a popular breakfast favourite for their ease, speed and versatility. For this recipe, we suggest making the coconut chutney the night before – make enough to serve for Iftar with curries and stews.
Get the recipe for turmeric-fried eggs with coconut chutney here.
4. Creamy barley vanilla porridge with roast strawberries
This year, Ramadan takes place when summer transitions into autumn. For the colder mornings, a comforting bowl of porridge with sticky roasted strawberries will be a much-needed pick-me-up. If you can’t get find strawberries, go for seasonal fruit such as figs, pears, or apples and prepare the roast fruit the night before. The porridge is made using pearl barley, an underrated grain that adds a nuttier flavour compared to porridge made with maize meal.
Get the recipe for creamy barley vanilla porridge with roast strawberries here.
5. Always ready berry-and-coconut muffins
These muffins embody the phrase, “If you stay ready, you ain’t gotta get ready.” The batter can be refrigerated for up to 3 weeks ready to be scooped into a muffin pan and baked. If you want a sweet addition to your breakfast spread, this is it.
Get the recipe for always-ready berry-and-coconut muffins here.
6. Coconut-and-chocolate overnight oats
Overnight oats reigns supreme when it comes to make-ahead breakfasts. It’s easily customisable and requires very little washing up. It’s rich and creamy but isn’t heavy so you don’t have to worry about feeling sluggish after breakfast.
Get the recipe for coconut-and-chocolate overnight oats here.
7. Banana flapjacks
This recipe is a mash-up of banana bread and flapjacks. To speed things up even more, blend all the ingredients and pour the batter straight from the jug into the pan. Serve with butter, a drizzle of honey and a cup of your favourite tea or coffee to complete the meal.
Get the recipe for banana flapjacks here.
8. Turkish scrambled shakshuka
Shakshuka is a very simple dish to make, but if you struggle with poaching the eggs just right, scramble them instead. Prepare the rich tomato sauce seasoned with cumin, coriander, chilli and paprika the night before. In the morning, heat it up and pour in the eggs!
Get the recipe for Turkish scrambled shakshuka here.
Looking for more Ramadan meal ideas? Browse our Ramadan and Eid recipes here.
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