Every morning I think to myself, “maybe I’ll have something different today”. And 9 times out of 10, I reach for the same breakfast! Sourdough topped with natural peanut butter, sliced strawberries, honey and cinnamon is my usual breakfast of choice.
The combination is so simple yet so satisfying. It‘s packed with protein and fibre, and I find it a fantastic, nutritious way to refuel and begin my morning. When I‘m feeling overwhelmed, I find sitting down to enjoy a slow breakfast the best way for me to refocus and get the most value from my day.
Can you make Peanut Butter and Strawberry Toast ahead of time?
Peanut Butter and Strawberry Toast is best made and eaten immediately, although unused sliced sourdough bread can be frozen. Freeze in an airtight container or bag for up to 2 months. The bread needs to be sliced before freezing. Toast individual serves from frozen on demand (use a butter knife to gently pry the bread apart if you find it sticks together).
Peanut Butter and Strawberry Toast
Share PrintIngredients
- 1 large slice of sourdough
- 1½ tbsp natural peanut butter
- 2 strawberries, sliced
- 1 tsp honey
- ½ tsp ground cinnamon
Instructions
- Toast the sourdough bread.
- Spread the toast with peanut butter and top with sliced strawberries.
- Drizzle with honey and finish with a sprinkle of cinnamon.
Nutrition information
Disclaimer re gluten-free and dairy-free recipes
