Eight topping tips for a tip top breakfast

Getting up can be hard when the mornings are getting darker, but prep yourself a spread of delicious and healthy breakfasts in advance, and you'll be racing out of bed! These Garnier-inspired ingredients will do just the trick.

Garnier UK
Created by Garnier UK (User Generated Content*)User Generated Content is not posted by anyone affiliated with, or on behalf of, Playbuzz.com.
On Oct 16, 2015
1

An apple a day...

Inspired by the sweet apple scent of Garnier's Body Tonic sugar scrub, you can sweeten up your oats with a touch of dried apple. For the full winter-warming effect, try adding cinnamon too!

2

Crazy for coconut

A key component of our Sleek Restorer Ultimate Blends range, this ingredient tastes smooth too! Add to your porridge, or your Weetabix with some yoghurt for a tropical start to the day.

3

Mango unchained

Our Intensive 7 Days body and hand moisturisers are enriched with mango oil. Which gave us an idea... Why not enrich your breakfast with mango too?

4

Merry with cranberries

Inspired by the Colour Illuminator Ultimate Blends range, cranberries are the perfect way to illuminate your brekkie!

5

Sweet as honey

Another Ultimate Blends inspiration, this time the Strength Restorer range, you can start the day strongly by adding a dash of honey to your breakfast.

6

Go nuts for almonds

Almonds are a source of vitamin E, copper, magnesium, and high quality protein. A fantastic way to start your day, especially when they taste as good as they do.

7

Rise well with raisins

It's a lesser known fact that adding raisins to any kind of meal instantly improves it. Ok, perhaps that's not entirely true, but it is undeniably true for breakfast. Perfect additions to oats, cereals and nut mixes.

8

Green tea goodness

Green tea is a Garnier favourite. Not so much an addition but a complementary component, a mug of this'll do wonders for enlivening you in the morning. Both The Shine Revitaliser Ultimate Blend range AND Moisture+Matte have green tea extracts.

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