Whenever we travel, which we love to do, whether it’s a road trip for the weekend or flying across the country to somewhere new, I usually pack some breakfast from home. Just a little bag of granola, or some favourite roasted nuts, perhaps some plain puffed buckwheat or quinoa for the kids plus a few dried berries for them to throw on top. That way I know we have something delicious ready to go on the first morning, and something that will help us feel more at home.

Every time I don’t do this, I end up regretting it, because a good breakfast is an opportunity to start the day right and get us off on the right foot, and a bad breakfast? Well, it’s not the end of the world, it just doesn’t set you up in quite the same way.

It’s not that you can’t make yourself a great breakfast while you are away, but sometimes it’s tricky to pick up good things when you don’t know a place. Usually it takes a little walking around a new town to find the places that sell the good things. And if you’ve got the extra pressure of arriving late you can end up buying something that you would never normally buy – most times it’s something unhealthy and, sadly, not very delicious. If you go for the healthy alternative it is often so expensive that you will wish that you had saved that space in your bag for a little brekkie from home.

So whilst the notion of bringing your breakfast from home might seem silly, for me it’s always a good idea. That way all you have to pick up is a little milk or yoghurt and you’re good to go.

New bed, delicious breakfast.

Of course, a quick and tasty breakfast is always a good thing, especially when you are at home and rushing around to get going with your day. I made this breakfast as an afternoon tea snack back at home, but it would also be a perfect little bowl to help you feel a little more calm on an otherwise hectic morning.

I love having a jar of toasted nuts on hand because they’re tasty on just about anything, sweet or savoury, and a delicious snack all on their own. A couple of cups of walnuts tossed in a tablespoon of maple syrup and a pinch of salt take around 5 to 10 minutes to bake in the oven and every time I make them we eat them all within a couple of days; they’re that good. I’m totally adding a jar of them to our travel stash next time.

The figs came from a neighbour’s tree but I’ve always got my fingers crossed and my eyes open, just in case I see an overhanging fruit tree, wherever we may be. A quick and simple little breakfast, that instantly makes you feel at home.

Breakfast bowl of figs, yoghurt and toasted walnuts