A healthy breakfast is a great start to the day but it doesn’t have to be just porridge or wholemeal toast below are some great recipes for breakfast and brunches which are healthy and tasty.
Yummy crunchy granola, and you can easily swap the ingredients to make different variations
- 2 Cups Porridge Oats
- 1 Cup Seeds (any you like or mixed)
- 1 Cup Nuts (any you like or mixed nuts) whole or chopped
- 4 tbsp Coconut Oil Melted
- 2 tbsp Honey you could use maple syrup or date syrup
- Heat oven to 200oC and put baking tray in oven whilst it's warming to heat the tray, then turn the oven temp down to 150oC to toast the ingredients.
- Toast the oats for 15mins, then add the nuts and seeds and toast for a further 15mins
- Mix oil and honey (and any flavourings, spices, cocoa powder etc.) together then add to the dry mixture once it is toasted.
- leave it to cool and then store in an airtight container.
You can enjoy it on it's own or try using it to top a smoothie bowl. If you like your granola a little sweeter add 1/2 cup of dried fruit. I use measuring cups but you could just use a mug from your kitchen cupboard.
Variations:You can swap some of the ingredients to create different flavours here are a few examples
- Swap honey for maple syrup
- Use only hazelnuts
- add 1/2 cup of dried pear
Winter Spiceadd these to the mixture
- 5-6 drops of clementine/orange edible essential oil or essences (add a little at a time and taste and some essences and oils have a stronger flavour than others)
- 1 tsp cinnamon
- 1/2 tsp ginger
- 1/4 tsp nutmeg
- 1/4 tsp all spice
- add either a handful of chocolate drops or raw cocoa nibs to the dry ingredients once cooled.
- Alternatively add 3 tbsp of cocoa powder to the honey and oil before mixing into the dry ingredients.
Scrambled Eggs with wild Mushroom and Sun dried Tomatoes
- 1 tablespoon extra-virgin olive oil
- 2 small garlic cloves smashed
- 2 sprigs thyme
- 450 grams assorted wild mushrooms such as oyster, shiitake, king trumpet, and white button, chopped
- Sea salt to taste
- A splash of sherry vinegar
- 2 medium eggs
- Small pinch of salt
- 1/2 tablespoon extra-virgin olive oil
- A heaping 40 grams cooked mushrooms
- 1 sun-dried tomato half finely chopped
- 1 tablespoon fresh goat cheese crumbled
- Freshly cracked black pepper to taste
- Chopped fresh parsley for garnish, optional
- Toast for serving, optional
- Cook the mushrooms: Add oil, garlic, thyme, mushrooms, and salt to the largest skillet you have turn the heat on to medium-high and cook, stirring occasionally, until the mushrooms are tender and golden brown. Deglaze with sherry vinegar, season to taste with salt, discard garlic and thyme. Cool to room temperature before transferring to an airtight container and refrigerating.
- Cook the eggs: Beat together the eggs and salt in a small mixing bowl until frothy.
- Add the olive oil to a medium non-stick pan, heat for about 30 seconds over medium-high heat, then add the mushrooms and sun-dried tomatoes, and cook for 1 minute, stirring occasionally. (This is not to cook the vegetables but rather to heat them up.) Once the pan and vegetables are hot, add the egg and cook, stirring constantly for 30 seconds to 1 minute or until the egg looks not quite soft-cooked. (The residual heat from the pan will continue to cook the eggs.) Remove from the heat, add the goat cheese, stir to combine, and transfer to a plate. Finish with pepper and a sprinkling of parsley. Serve with toast.
For 1 serving: 1/2 cup muesli mix, 1/2 cup milk Hemp milk, ½ small grated apple, 1/4 cup plain Alpro yogurt then mix everything together and cover bowl. Let sit for at least 15 minutes before serving.
- 5 cups rolled oats go wholegrain if you can
- 2 cups unsweetened shredded coconut
- 2 cups sliced almonds
- 1/2 cup flaxseed
- 1 cup dates
- 1/2 cup chia seeds
- 1 cup raisins or sultanas
- Make the bulk muesli mix: Mix all the muesli ingredients in a large bowl, then transfer to the storage container.
Chocolate and chia seed Overnight oats
- 50 g of oats
- 1/2 cup unsweetened almond milk
- 20 g chia seeds or linseeds milled
- 1 tsp cacao or unsweetened cocoa powder
- 1 tbsp maple syrup
- pinch of ground cinnamon
- pinch sea salt
- 3 strawberries
- In a bowl add oats and cover with milk and then add the rest of ingredients, accept strawberries, stir well and cover bowl then leave in fridge overnight.
- In the morning slice strawberries and mix then into your overnight oats
Pecan Breakfast Bread
Pecan bread with a lightly spiced and citrus flavour, prefect for breakfast or a mid-morning snack
- 1¾ cups Whole wheat plain flour or try spelt or buckwheat flour
- 1 tsp Bbaking powder
- ½ tsp Bicarbonate of soda
- ½ tsp fine salt
- 1 tsp ground cinnamon
- ¼ tsp ground cloves
- ¼ tsp ground nutmeg
- 3/4 cup light brown sugar try swapping half the sugar for xylitol or stevia
- 2 Oranges Zest and juice
- 6 tablespoons a light tasting vegetable oil such as rapeseed, grapeseed or sunflower oil
- ½ cup cold water
- ½ cup Pecan pieces can be swapped for chopped walnuts
- Preheat your oven to 180c gas mark 4 and lightly oil a rectangular loaf pan.
- In a large mixing bowl, combine the flour, baking powder, bicarbonate of soda, salt, cinnamon, cloves, nutmeg, and sugar. In a medium mixing bowl, whisk together the orange zest and juice, oil, and water. Add these wet ingredients to the dry ingredients and stir till they're just evenly combined (a few clumps are fine). Fold in pecan pieces. Pour the batter into your prepared loaf.
- Bake the loaf for 35-40 minutes, or until the top is golden brown and set. Allow it to cool for 15 minutes before removing the loaf from the pan and transferring it to a wire rack. Allow it to cool to room temperature before slicing and serving.
this recipe comes from: https://www.thefullhelping.com/spiced-citrus-pecan-breakfast-bread
Over - Night Rye and Oats
- 50 g oats and 10g rye flakes
- 120 ml milk: soya - organic , Almond – Rice milk, coconut milk, or any other non-dairy product and go for unsweetened
- Place the oats and rye flakes (approx. 50g of oats and 10g of rye in a bowl.
- Add the milk or soya yogurt (approx. 120ml) this should just cover the oats.
- Leave in the fridge overnight.
- Remove from the fridge and add your toppings, option 1 - (1 small banana, mixed seeds and small amount of blue berries), option 2 - (4 to 5 pecan nuts ,1 small banana and 1 teaspoon of maple syrup - go for this option no more than once a week) option 3 – (small amount of frozen berries and 8 almonds) option 4 – (1 small banana, 1 teaspoon of peanut butter no added sugar and a pinch of cinnamon) option 5 – pinch of cardamom, 1 small orange and 2 teaspoons of mixed seeds)
- Can be made to serve as many people as you like. Simply increase the amount of oats and rye and milk and divide it up in the morning.
- Measurements are approximate. Just add to the bowl the amount of oats you want to eat and then top with milk. You want the milk to just cover the oats.
Notes Can be made to serve as many people as you like. Simply increase the amount of oats and rye and milk and divide it up in the morning. Measurements are approximate. Just add to the bowl the amount of oats you want to eat and then top with milk. You want the milk to just cover the oats.
Yogurt with Orange & toasted seeds
- 2 tsp linseeds
- 2 tsp pumpkin seeds
- 2 tsp chia seeds
- 150 g of plain soya yogurt
- Grated zest of 1 small orange plus 1 tsp juice
- Place a small frying pan over medium heat. When it is hot, tip in the seeds. Toast, stirring constantly with wooden spoon, until they start to turn brown and release a nutty aroma. Tip them onto a plate and leave to cool.
- How to
- Spoon the yogurt into a glass pot or bowl, then scatter the seeds on top, followed by the orange zest. Sprinkle over the orange juice and serve immediately.
Top tip Prepare a larger quantity of the toasted seeds and store in a clean dry jar. Scatter over porridge, fruit, or even on salad for a healthy boost
Barley Porridge with Grilled Peaches
- 25 g of barley flakes
- 25 g of porridge oats
- 100 ml of cold water
- 100 ml of unsweetened almond milk
- ½ peach sliced
- ½ papaya
- 1 tsp of honey
- ½ tsp ground cinnamon
- Put the barley flakes, porridge oats, water and almond milk in a saucepan. Bring to the boil over a medium – high heat, then reduce the heat to medium and simmer for 5 – 10 minutes, stirring often, until soft and thickened,
- Preheat the grill – high. Line the rack with foil, then lay the peaches and papaya on top, drizzle with the honey and sprinkle with cinnamon. Grill for 3 – 4 minutes, or until just beginning to caramelize.
- Spoon the porridge and barley into bowel, top with the hot peaches and papaya and a drizzle with a little honey.
Quinoa with Scrambled Egg and Spinach
- 1/2 tablespoon rapeseed oil
- 1 teaspoon garlic powder ,
- 2 eggs
- 1 tablespoon water
- Pinch of salt
- Pinch of pepper
- Small handful of washed spinach
- 45 grams cooked quinoa
- Heat half tablespoon oil in a non-stick pan on medium-low heat. add garlic powder to the heated oil for about 30 seconds.
- Meanwhile, whisk two eggs with your milk adding a pinch of salt and pepper to the eggs.
- Add spinach to pan. Cook for about 30 seconds.
- Pour egg mixture into the pan. Let it sit for about 10 seconds, then start beating the eggs quickly toward the centre of the pan with a wooden spoon.
- When the eggs look nearly cooked, add cooked quinoa to pan. Mix in well.
Notes 1. Heat half tablespoon oil in a non-stick pan on medium-low heat. add garlic powder to the heated oil for about 30 seconds. 2. Meanwhile, whisk two eggs with your milk adding a pinch of salt and pepper to the eggs. 3. Add spinach to pan. Cook for about 30 seconds. 4. Pour egg mixture into the pan. Let it sit for about 10 seconds, then start beating the eggs quickly toward the centre of the pan with a wooden spoon. 5. When the eggs look nearly cooked, add cooked quinoa to pan. Mix in well.
A delicious and substantial pancake recipe which makes approx. 4 pancakes but you need only 1 when topped with a little fresh fruit and some yoghurt
Servings 4 Pancakes
- 1 cup Plain Flour any plain flour try Gluten free, wholemeal
- ¾ cup Porridge Oats
- ¼ cup Chopped Nuts and/or seeds If you don't have any replace them with more porridge oats
- 1 teaspoon Baking Powder
- 1 teaspoon Bicarbonate of Soda also know as baking soda
- ½ teaspoon Ground Cinnamon this is optional
- ½ teaspoon salt
- 1 large egg
- 1¾ cups buttermilk For a vegan option mix the juice of lime and with 1& 3/4 cups of soya milk, stir with a plastic utensil and leave at room temperature for 20-30 mins
- 2 tablespoons pure maple syrup alternatively use honey
- 2 tablespoons margarine melted, slightly cooled, plus more for cooking
- Fresh Fruit For serving
- Plain yogurt For serving
- Mix all the dry ingredients, flour, oats, nuts/seeds, baking powder, bicarbonate soda, cinnamon, and salt in a large bowl.
- Whisk egg, buttermilk, 2 Tbsp. maple syrup, and 2 Tbsp. margarine in a medium bowl and add to the dry ingredients.
- Heat a large nonstick frying pan over a medium heat, melt a little margarine in the pan and add ladle of batter to the pan, gently swirling the pan to spread the batter around the pan. Cook pancake until bottom is golden brown and bubbles form on the surface, about 3 minutes. Flip and cook until cooked through and other side is golden brown, about 2 minutes. Transfer to a plate and repeat with remaining batter, adding a little margarine to the pan each time.
- Serve pancakes with some fresh fruit, some yogurt and a little maple syrup.
This recipe is our adaption of this recipe from Bonappetit http://www.bonappetit.com/recipe/oat-and-apple-pancakes-with-yogurt-and-honey