3 Variations on Toast for Breakfast

This weekend the weather has been beautiful, and we have spent as much time outside as possible. That included pretty much every meal: grilling out for dinner, packing a picnic lunch for the beach, and enjoying breakfast on the patio. There is nothing more versatile than toast, and with summer arriving, we’ve been craving all the summer fruit, especially strawberries and nectarines.

One of our go-to breakfasts, especially before a workout, is peanut butter and banana on toast, so today we did a few variations on our old favorite before a full day at the beach. Here are some of the best combinations using sourdough bread:

Chocolate PB Toast:
– Peanut butter
– Nutella
– Banana slices
– Cacao nibs

Strawberry Chia PB&J
– Peanut Butter
– Strawberry Chia Jam (recipe below)

Coconut-Almond  with Nectarines
– Almond Butter
– Nectarine Slices
– Unsweetened shaved coconut
– Cinnamon

Here’s our recipe for Strawberry Chia Jam which is so quick and easy to make:

2 cups strawberries, stems removed & halved
1 tablespoon lemon juice
1 tablespoon honey
2 tablespoons chia seeds

First, cook the strawberries in a saucepan over medium heat until syrupy (about 5-10 minutes). Then remove from heat and mash with a potato masher or user an immersion blender to puree the fruit. Stir in the lemon juice and honey, then add the chia seeds. Let sit for about 5 minutes before using. Let cool and store in the fridge for up to 2 weeks!