Coconut Almond Chia Pudding with Blueberry Compote

This is one of my favourite go-to breakfasts that keeps energised all morning as it is high in plant protein, fibre, and healthy fats.

Chia and flaxseeds are packed with omega-3s, which support heart health and reduce inflammation. They’re also loaded with fibre, which plays a crucial role in supporting digestion, promoting gut health, and helping regulate blood sugar levels. Fibre also slows down digestion, keeping you feeling satisfied for longer.

Greek yoghurt and almond butter add a protein boost, key for muscle repair and immune support, while blueberries bring natural sweetness along with antioxidants to help protect against inflammation.

Ingredients

Chia Pudding

• 4 tbsp chia seeds

• 2 tbsp flaxseeds

• 2 tbsp desiccated coconut

• 2 heaped tbsp Greek yoghurt, or coconut yoghurt

• 1 tbsp almond butter

• 250 ml coconut milk

Blueberry chia compote

• 150 g frozen blueberries

• 4 tbsp water

• 2 tbsp chia seeds

Method

• Combine the chia seeds, flaxseeds, shredded coconut, Greek yoghurt, almond butter, and coconut milk in a small container with a lid or glass Kilner jar

• Mix well until all ingredients are thoroughly combined.

• Cover the bowl and refrigerate for at least 2 hours or overnight to allow the chia seeds to absorb the liquid and create a creamy pudding consistency.

• Put the frozen blueberries, water, and chia seeds in a small saucepan.

• Cook over a low-med heat for 4-5 minutes, stirring occasionally until the blueberries soften and release their juices.

• Use a fork to mash the blueberries, creating a chunky compote.

• Remove from heat and let it cool.

• Once the chia pudding has set, give it a good stir to combine the ingredients.

• Divide the pudding into serving bowls or glasses.

• Top with the blueberry compote, extra flaxseeds and coconut, plus a little maple syrup if you like.

Buckwheat banana protein pancakes

My new favourite breakfast! These buckwheat pancakes are so delicious and packed full of nutrients. Prepping only takes minutes, as you can blitz all the ingredients in a Nutribullet. The compote is super simple, too, as you just need to heat the berries in a saucepan and mash with a fork.

I topped the pancakes with coconut yoghurt (as I think they go particularly well with the coconut flavour), a spoon of compote, and a few walnut pieces, and they were SO tasty!

Also, if you have any leftover, store in an airtight container in the fridge and give them a quick toast before eating the next day.

I used buckwheat because it’s a good source of complete protein (13%), contains all 9 essential amino acids, and is naturally gluten-free, so it's great for those with a sensitivity or allergy. I also boosted the protein content by adding some Plant Paleo bone broth collagen powder.

Buckwheat is high in fibre and contains resistant starch, which can help keep the gut healthy. Buckwheat also contains potassium and magnesium, linked to heart health and muscle function, plus iron and copper to support red blood cells and immune function.

Buckwheat can also keep blood sugar more stable than wheat flour as it has a lower glycemic index (GI) and may help regulate energy levels and cravings. GI indicates how much foods containing carbohydrates will raise blood sugar after eating and are ranked on a scale from 0 to 100. Those with a higher score may cause a rapid rise in blood sugar and insulin levels, followed by a dip, which can result in fatigue and increased hunger.

ingredients

Makes 12-14 small pancakes (15cm)

• 200g frozen blueberries 

• 1 banana 

• 1 lg egg

• 50g oats

• 100g buckwheat

• 2 tbsp protein powder (I used Plant Paleo

• ½ tsp baking soda

• 200ml nut milk 

• 2 tsp coconut oil

• 8 tbsp coconut yoghurt

• A handful of walnuts or any nut you prefer

Method

• Put the blueberries in a small saucepan and warm gently for approx 5 minutes; mash with a fork and set aside to cool.

• Add all the ingredients, except the blueberries, to a blender and blitz for 10-20 seconds.

• Warm 1 tsp coconut in a large frying pan and pour in the batter. I made 2 small pancakes (approx 15 cm) at a time, but you can make any size you like!

• Cook for 1-2 minutes until bubbles form on the top side of the pancake, then flip and cook for about 30 seconds.

• Repeat, but add a little more oil as needed so they don’t stick.

• Serve with coconut yoghurt, compote, and a few nuts

High protein chia & flax bread

I love this bread because it’s so tasty and incredibly good for you, with lots of protein, fibre, and healthy fats. Here, I’ve adapted the original recipe a bit by using 50:50 chia and flax, plus sunflower and pumpkin seeds to add a lovely nutty crunch and flavour. 

Most shop-bought gluten-free bread is full of additives, so if you’re looking for an easy home bake option, then this is a great recipe. The best thing about it is that it’s a no-rise method; all you have to do is mix all the ingredients together, scrape into a tin, and bake. It literally takes 5 minutes. 

This bread is a great source of protein from all the seeds, plus it’s made with 6 eggs. It’s also high in fibre, anti-inflammatory omega-3 fatty acids, and various vitamins and minerals like calcium, magnesium, and phosphorus, which keep your muscles, nerves, and bones healthy!

It’s great topped with nut butter and slices of apple or banana for breakfast, and it works really well with savoury toppings, too, like mashed avocado, roasted tomatoes, smoked salmon, houmous, or feta.

Ingredients

• 115g / 1 cup chia seed

• 115g / 1 cup flaxseed

• ½ cup mixed toasted seeds

• 1 tbsp baking powder

• 6 large eggs

• 130ml / ½ cup water

• 50ml olive oil

• ½ tsp sea salt 

Method

• Preheat the oven to 175°c.

• Line a 2lb loaf tin with parchment (you can buy shaped loaf tin liners from Sainburys).

• Put all the ingredients in a large bowl and mix well with a whisk. 

• Scrape the mix into the lined tin, and top with the remaining toasted seeds and a sprinkle of sea salt.

• Place in the oven for 40 minutes. Check that the loaf is cooked by making sure a skewer comes out clean. 

• Keeps in an airtight container for 5-7 days.

My superfood ‘savoury’ breakfast: nutty Overnight chia & flax pudding

This is one of my go-to breakfasts, packed with all the good stuff. I call it ‘savoury’ as there is no added sugar, only sweetness from fruit and a few raisins, so it shouldn’t cause a spike in blood sugar, which can make you feel hungry after a couple of hours. I’ve packed this breakfast with fibre from all the seeds, nuts, oats, and coconut, which is another reason you should get a slow release of energy through the morning, and your gut microbes will thank you for it too!

The pudding contains lots of plant-based protein, from the chia, flax, and Greek yogurt, which are complete proteins containing all 9 essential amino acids. These aminos are ‘essential’ because our bodies can’t synthesize them; we need to eat them in our diets.

I often add a spoon or two of protein powder as well - whey has a creamy taste, or you can use pea protein as a vegan option. The yoghurt can also be swapped for plant-based to make this a vegan dish too - I like Coconut Collaborative for Coyo.

Ingredients

Serves 4-6

• 3 tbsp chia seeds

• 3 tbsp flax seed

• 3 tbsp oats

• 4 tbsp desiccated coconut

• 4 tbsp sultanas

• 2 tbsp pumpkin seeds

• 2 tbsp sunflower seeds

• 4 tbsp cashew nuts (broken in half)

• 3 tbsp nut butter (@deliciouslyella has a great almond butter with a touch of ginger and cinnamon- so good!)

• 4 tbsp Greek yoghurt

• 450ml nut milk (or any you prefer) I used @plenishdrinks cashew

Method

• Add all the ingredients except the milk to a large container with a lid.

• Pour a small amount of the milk into the mixture, mashing the nut butter into the other ingredients with a fork, and then add the rest of the milk once it is blended in.

• Put an airtight lid on and place in the fridge overnight or for at least 2 hours.

• If the consistency is a bit thick, loosen it with a bit of extra milk - adjust to how you like it.

• Serve with any combination of toppings: berries, banana, chopped apple (or any fruit you prefer), any nut butter, Greek yoghurt, cacao nibs, coconut, nuts, seeds.

Tip

• The recipe can be simplified by leaving out one or two ingredients, like the sultanas (I know some don’t
  like them!), one of the seeds, cashews, or coconut - it’s a very flexible recipe!

• Cashews can also be switched for any nut you prefer, same goes for the sultanas if you want to change for a different dried fruit.

Fluffy spelt pancakes

Love these for brunch at the weekend with berries, fruit compote, Greek yoghurt and maple syrup! It is really worth the extra step of whisking the eggs, so they’re lighter and fluffier like American pancakes.

Ingredients

Makes 4-6 x 12cm pancakes

• 130g spelt flour

• 170ml oat milk, or cow’s

• 1 large egg

• Pinch of salt

Method

• Get two medium sized bowls and an electric hand whisk (if not - elbow grease!)

• Weigh the flour in one of the bowls, make a well in the middle and pour in the milk.

• Separate the egg - white in one bowl, yolk in with the flour.

• Whisk the egg white until it forms soft semi-stiff peaks.

• Use the same whisk to mix the flour, milk and yolk, then scrape in the egg white and gently fold in with a spatula. Try to avoid mixing too much as you’ll knock the air out.

• Heat a little olive or coconut oil in a frying pan and then add a small ladle of the mixture.

• Cook until you see bubbles appearing on the edges and towards the centre of the uncooked surface - approx 2-3 minutes (see pic). Flip and cook for about another minute.

Tip

• If you have some mixture left over, keep refrigerated in an air-tight container and it will be fine to use the next day.

Strawberry & blueberry compote

I always have a tub of compote in my fridge as I have it with breakfast almost everyday. It works so well with overnight oats, porridge, granola and yoghurt or pancakes adding flavour and sweetness in a nutritious way - head to the ‘Breakfast’ section for recipes.

My blueberry-hating children will also eat this, so it’s a good way of getting them to eat a wider variety of fruit!

Ingredients

• 400g frozen blueberries & strawberries

• 1-2 tbsp honey or maple syrup (optional)

Method

• Warm the fruit in a lidded saucepan and once it has fully defrosted, take the lid off and simmer for 5 minutes.

• Use a potato masher to break up the larger pieces of fruit or blitz with a hand blender if you prefer a smoother texture.

• Stir in the honey or maple if you’re using. This compote is naturally quite sweet so you might like it without.

Coconut & walnut overnight oats

Overnight oats is still one of my go-to breakfasts; it takes minutes to prep in the evening and then you have a delish breakfast ready in the morning. You just need to add the toppings.

I’ve never been a fan of whole walnuts, but I really like them in a butter. They are actually incredibly good for you with the highest polyphenol (antioxidant) and Omega 3 content out of all nuts, helping to increase gut microbiota diversity and health, reduce inflammation and support your cardiovascular and immune systems. So I figured I should start liking them! They’re also really good with cheese, crackers and sliced apple too.

The other ingredient added here is kefir. It’s a cultured, fermented milk drink, which is a great source of calcium and rich in good probiotic bacteria for your gut. I’ve used Biotiful that you can find in Sainsburys.

The best toppings IMO are Greek yoghurt (also boosting good gut bacteria), fruit compote, toasted nuts and seeds plus extra nut butter, but you can have any combination you like.

Ingredients

Serves 4

• 80g oats

• 40g white chia seeds

• 40g raisins

• 25g desiccated coconut

• 10g flaxseed

• 1-2 tbsp nut butter

• 400ml nut milk or organic whole 

• 150ml kefir

Method

• Mix all the ingredients together in a medium sized tub with an air-tight lid.

• Serve with homemade compote

Tip

• If you can’t get hold of walnut butter, you can always use a different kind - almond or cashew are both really nice - and top with a few whole walnuts instead to get their benefit.

Vanilla & orange roasted apricots

I find that apricots are often a bit tasteless and floury textured in the UK, but this is a way of bringing even the most flavourless to life. I love to eat these for breakfast with yoghurt and granola, porridge or they’re great for pud in the evening with ice cream.

Ingredients

Serves 4

• Approx 8 apricots

• 2 tbsp fresh orange juice

• 1 tbsp demerara sugar

• 1 tsp vanilla paste or 1 vanilla pod

Method

• Preheat the oven to 180ºc.

• Cut the apricots in half and take the stones out. Place in a medium sized oven proof dish, so they fit snugly.

• Spoon over the orange juice, sugar and vanilla paste. If you’re using a fresh pod then I would mix up the juice, sugar and seeds in a bowl before pouring over the apricots.

• Put the apricots in the oven for 40—45 minutes, until fully softened. They shouldn’t be dried out at all - you can always cover with foil if you think they are.

Tip

• I’ve used vanilla bean paste as it is cheaper than using a pod and I think the apricots still taste really good.

• Add a little squeeze of honey or fruit syrup once cooked if you want a slightly sweater taste. You could also sub the demerara sugar and cook with these too.

• Try with my granola - recipe here

Peanut butter overnight oats

Overnight oats are my go-to summer breakfast as I find porridge too hot on warmer days. I find it really versatile as well because you can add so may different flavours to switch them up each time. I usually double this recipe as I add different toppings to keep it interesting, but if you prefer a change just use these quantities to make 2 servings and then try another of my recipes in the ‘Breakfast’ section.

Ingredients

Serves 2

• 100g oats

• 2 tbsp peanut butter

• 1 tbsp chia seeds

• 40g sultanas

• 2 tbsp maple syrup

• 250ml nut milk or organic whole

Method

• Mix all the ingredients together in an airtight container and leave in the fridge overnight.

• Shown here with plain yoghurt (or coconut if you prefer), extra peanut butter (because why not), toasted pumpkin seeds and maple syrup.

Tip

• I used dark roasted peanut butter by Mani Life as I love the rich flavour, but regular is also fine.

Easter breakfast: chocolate strawberry & raspberry coconut cream on toast

Looking for something a little bit special to have on your toast this Easter weekend? Well, I’ve got a couple of ideas that you might want to try. Baker Street bakery asked me to create a family friendly recipe for you to enjoy over the holidays, so I’ve used their sliced brown and seeded topped with a classic combo: chocolate & strawberry, and one you might not have tried before: coconut cream & raspberry coulis! 

All the ingredients for these toast toppers are super quick to make and you can prep them a few days in advance if you want to. The coconut cream and raspberry couli are also really good on cereal or pancakes too if you have any left over!

Ingredients

Serves 4

• 8 slices of Baker Street toast (I used brown & seeded)

• Chocolate hazelnut spread (recipe here)

• 4-6 strawberries, sliced

• 250ml coconut cream (recipe below)

• 50g raspberry coulis (recipe below)

• 8-10 fresh raspberries

• Toasted coconut pieces, optional

  Method

• Prepare the chocolate sauce, coconut cream and raspberry coulis a day ahead if you can as they will all need to go in the fridge to cool down before serving.

• Make the toast, cut into quarter triangles and start loading with the toppings: a large swipe of chocolate spread and a couple of strawberry slices or a spoon of coconut cream, a drizzle of raspberry coulis and a sprinkle of coconut pieces if you have them. Toasted desiccated coconut would also work well too.

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Coconut Cream

Ingredients

• 250ml coconut cream

• 1 tbsp icing sugar, sifted

• ¼ tsp vanilla essence

Method

• Pour the coconut cream into a mixing bowl and whisk on high for 15 minutes until thickened.

• Add the icing sugar and whisk thoroughly. Stir in the vanilla.

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Raspberry Coulis

Ingredients

• 300g frozen raspberries

• 50g soft light soft brown sugar

Method

• Put the raspberries into a pan and warm gently for 10 minutes. Add the sugar and simmer for 5 minutes.

• Pass the raspberry sauce through a sieve to get rid of the seeds using a silicone spatula to squeeze it through. It will take a while to get all the sauce through the sieve, so just keep going until you have mostly seeds left and no more juice is coming through.

Chocolate & hazelnut spread

Look away now if you don’t like sugar on the breakfast table! Even the most puritan of us might just allow a little chocolate first thing in the morning at Easter though and if so, read on…

This is an easy recipe for homemade Nutella, which is lovely on toast, pancakes or just spooned straight out of the jar! Unlike the commercial variety, you can choose the texture that you prefer, if you want crunch just don’t blitz the nuts for as long, or set a handful aside and bash in a bag with a rolling pin to add later. Once it’s set in the fridge, keep it in the cupboard, so it spreads easily and enjoy a thick layer on toast.

Ingredients

Makes 1 large jar

• 300g blanched hazelnuts

• 200g milk chocolate (I used 36%), broken into small pieces

• 1 ½ tsp vanilla essence

Method

• Preheat the oven to 180ºc.

• Put the hazelnuts on a baking tray and toast for 6-7 minutes.

• Once the nuts have cooled, tip them into a high powered food processor and blitz for about 5 minutes. Scrape the sides down and blitz again for about 3-5 minutes until you have a smooth paste.

• Put the chocolate into a glass bowl and melt gently in the microwave, checking and stirring often. Mine took about 1 ½ - 2 minutes on 600w.

• Pour the melted chocolate into the nuts along with the vanilla essence and blitz until you have a really smooth paste. This will take about another 8-10 minutes. The mixture will be quite runny and warm at this point, so pour it into a jar and place in the fridge for about 1½ hours to set.

banana & sunflower muffins

I baked these yesterday as I’m trying to make my daughter’s lunchbox a bit more interesting, but to be honest I’ve eaten more of them than her so far!! They’re basically banana bread in bun form and this is something I struggle to resist! But although they’re a ‘treat’, the sunflower seeds, oats and obviously banana mean they have a decent nutritional content, making them a healthier snack for you or your kids to eat. Always a bonus in my book!

Anyway, it’s a good idea to freeze a few before they get scoffed, so you have some in stock for lunchboxes. Pop a frozen muffin in their pack up and it’ll be defrosted by the lunchtime, so they’re great for those days when your cupboard is empty.

But if you fancy some yourself, then they’re really good for breakfast as they’re sweet, but not too sweet or you might save one as a treat with a cuppa in the afternoon. I’ve just had my second!!

Ingredients

Makes 12 muffins

• 30g sunflower seeds

• 125g soft light brown sugar

• 200g plain flour

• 50g rolled oats, plus ½ tbsp for topping

• 1 tsp bicarbonate of soda

• 1 tsp baking powder

• 200g banana

• 150ml plain yoghurt

• 50ml rapeseed oil

• 2 eggs

• 1 tsp vanilla essence

Method

• Preheat the oven to 180ºc.

• Prepare the muffin tin by putting in paper cups or grease lightly with butter or a spray oil.

• Put the sunflower seeds on a baking tray and toast for 6 minutes in the oven. Set to one side.

• Weigh all the dry ingredients in a large mixing bowl: sugar, flour, oats, bicarbonate of soda and baking powder.

• Put the bananas into the bowl of a mixer and beat for a minute or so until mashed. You can do this with a fork if you don’t have a mixer.

• Add the rest of the wet ingredients to the banana: yoghurt, oil, eggs and vanilla. Mix well.

• Add 20g sunflower seeds to the dry ingredients, stir and then gradually add to the banana mix.

• Beat with the mixer briefly until the ingredients are just combined, don’t over do it or you’ll develop the gluten and have tough muffins. No one wants tough muffins.

• Put about 2 big tbsp of the mix into each cup and then sprinkle with a pinch of oats and the rest of the sunflower seeds.

• Bake in the oven for 25-30 minutes.

tip

• As with most muffins, the paper will stick to them a bit if you eat them warm, but if you can’t wait don’t worry about it, just scrape the casings!

American-style pancakes with peanut butter & banana

I always make pancakes using a one-cup recipe, as it’s easy to remember and pretty much failsafe. It’s best to use US measuring cups, but if not you could use a teacup, a small mug or weighing scales.

As well as these small, fluffy American-style pancakes, you can also make larger, thin French-style crêpes using this recipe (see below). The American-style just have an extra stage and use one more bowl, but once you’re used to doing it, it’s no big deal.

We loved this combo of peanut butter and banana with a few crunchy pumpkin seeds, but feel free to swap for any of the following: fresh berries, fruit compote, maple, honey, sugar & lemon, jam, Nutella (kid fave), chocolate chips or yoghurt.

Ingredients

Makes 8-10 small pancakes

• 1 cup (140g) plain flour

• 1 cup (240ml) milk (cow’s or plant)

• 1 large egg

• 1 tsp baking powder

• Small handful of pumpkin seeds

• 3-4 tbsp peanut butter

• 2 tbsp runny honey or maple syrup

• 1 banana, sliced

method

• Weigh out the flour into a large mixing bowl.

• Pour the milk into the flour.

• Then separate the egg: yolk goes in with the flour and white in a separate medium sized bowl.

• This is the extra stage: whisk the egg white into soft peaks (see photo), which takes about 1 minute on high - I use the whisk attachment on my hand blender.

• Add the baking powder to the flour mix and whisk briefly to combine.

• Then gently fold the egg whites into the flour, so you don’t knock all the air out.

• Melt the peanut butter and honey or maple in the microwave for approx 20 seconds, stir well.

• Heat ½ tbsp olive oil in a large frying pan and then start cooking the first 2-3 pancakes.

• I use a ladle to measure out the mix, the pancakes should be approx 12cm across.

• Cook the first side until you see air bubbles form on the uncooked surface, this should take about 1 minute on a medium heat. Then turn for another minute.

• Add a little more oil for each batch and toast the pumpkin seeds in a corner of the pan while the pancakes cook.

• Serve with slices of banana, a spoon of peanut butter and a few pumpkin seeds.

tip

• If you want to serve all the pancakes together, preheat the oven to 50ºc and store them on a baking tray or plate until you’ve finished cooking.

• To make crêpes: whisk the flour, milk and eggs together and you’re ready to go.
  

Coconut & berry overnight oats

I often end up making these just before I go to bed, as I forget earlier in the evening, but they’re so quick to make it’s not really much hassle. They’re a great alternative to porridge in the summer especially, but I like them all year round.

Scroll down for the mixed berry compote recipe that you can also use with lots of different breakfasts and desserts (links below).

Ingredients

Serves 2

• 120g oats

• 400ml coconut milk drink

• 1 tbsp chia seeds

• 2 tbsp desiccated coconut

• 2 tbsp maple syrup

• 20g sultanas

Method

• Get a medium sized tub, add the ingredients and mix well. Leave in the fridge overnight.

• Give the mix a good stir before serving.

Tip

• I put my bowl in the microwave for 1 minute on 360 power to take the cold edge off the oats before eating. I prefer them at room temperature in the winter, but in the summer I will eat them straight from the fridge (not literally).

Mixed berry compote

ingredients

Makes approx 300ml

• 450-500g frozen mixed berries

• 70-80g soft brown sugar

method

• Tip the frozen fruit into a large saucepan with 70g sugar and allow to warm on a medium heat. Once all the fruit has defrosted, simmer for 10 minutes.

• Use a potato masher to break up any whole berries, add a little more sugar if needed and leave to cool.

• Or if you prefer to remove the seeds and make a coulis, pass though a sieve whilst warm, pushing with a silicone spatula.

• It will take quite a bit of effort to get all the pulp separated, but keep going until you only have seeds in the sieve. Or as long as you can be bothered, but you’ll be surprised at how much you can get out even when it looks like mostly seeds!

Tip

• Recipes that work well with compote: granola, overnight oats, pancakes, muesli

Homemade granola

Making your own granola is really quick, easy and way cheaper than buying it off the shelf. You can also add the exact mix of ingredients that you like, so no more disappointing bits of dried pineapple to come across. I’m quite particular about the types of dried fruit I like in granola or muesli, I only really like sultanas, raisins and dates, I’ll tolerate a bit of apricot, but that’s about it! So it’s better to make my own, plus I can also add loads of nuts as they’re always a bit scarce in shop-bought packets.

With this recipe you can pick and choose the ingredients that you like to make your own ‘perfect granola’. Switch the nuts, seeds and fruit if there are others that you prefer; if you stick to these proportions you’ll still get a good balance. Same with the spices and vanilla extract, you don’t have to add them if they’re not your thing, the granola will still taste great.

Ingredients

Makes approx 1kg, or 20 servings

• 400g oats

• 200g raisins, or any dried fruit you prefer

• 100g almonds, hazelnuts, cashews or pecans

• 50g pumpkin seeds

• 50g sunflower seeds

• 40g flax seeds

• ½ tsp cinnamon, optional

• 1 tsp ground ginger, optional

• 2 tsp vanilla essence

• 2 tbsp coconut oil

• 170g runny honey or maple syrup

• 50g desiccated coconut

Method

• Preheat the oven to 160ºc

• Weigh out all the dry ingredients and put all of them, except the desiccated coconut, into a large bowl.

• Put the coconut oil and honey into a pan and gently warm until melted then pour onto the dry ingredients, mix well.

• Tip the granola onto one, or two baking trays so it is a max of about 2 cm deep and place in the oven for 10 minutes.

• Check and turn the mix and put back in the oven for a further 10 minutes, keeping a careful eye on it as you don’t want it to turn too brown. You might need to put it back in for another 5 minutes or so, but watch like a hawk it will suddenly turn! The mix should turn a pale golden colour.

• Serve with Greek yoghurt and homemade fruit compote. Or it work well sprinkled on top of overnight oats or muesli.

Honey & sunflower overnight oats

I always think that overnight oats are a nice alternative to porridge as they’re a nice alternative to porridge as I don’t always fancy a hot breakfast and they have the added bonus of being ready straight away in the morning. You just need to do a little prep the night before. Today I topped with mixed berry compote and peanut butter, but there are lots of other options you could try: any kind of fruit compote, chopped nuts or seeds, fresh or dried fruit, desiccated coconut, nut butter or yoghurt.

Ingredients

Makes 4 servings

• 200g oats

• 680ml nut milk or organic whole

• 25g flax seeds

• 25g chia seeds

• 25g sunflower seeds

• 1 ½ tbsp maple or honey

Fruit compote

• 200g frozen mixed berries

• 200g frozen blueberries

• 3 tbsp demerara sugar

Method

• Mix all the ingredients in a lidded tub and leave in the fridge over night.

• Heat all the frozen fruit in a saucepan for about 5 minutes stirring regularly so the heat is distributed evenly, then add the sugar and simmer for a further 5 minutes. Allow to cool.

• Top with compote, dark roast peanut butter, banana and a sprinkle of sunflower seeds.

Berry power smoothie

If you’re a regular on my blog, you’ll know that I love a smoothie for breakfast. Today I threw together berries and nuts with creamy oat milk and added protein powder to keep me going until lunch. I always use frozen fruit as it’s so much cheaper and works better in a smoothie as it naturally chills the drink without the need for ice.

Ingredients

Serves 2

• 60g strawberries

• 60g blueberries

• 60g raspberries

• 1 tbsp chia seeds

• 1 tbsp almond butter

• 1/2 tbsp protein powder (I use unflavoured planet organic)

• 350 ml nut milk (I like Plenish drinks) or organic whole

Method

• Blitz!

Pecan & almond muesli

I always find that museli off the shelf has either too much of one ingredient or not enough of another, so I like to make my own. It’s so easy and way cheaper than buying shop bought; the only effort you have to make is toasting a tray of nuts and seeds then you’re done. This batch will last me absolutely ages for a fraction of the price.

Ingredients

Makes approx 1kg

• 500g oats

• 70g desiccated coconut

• 150g raisins, or any dried fruit you prefer - need to add 120g

• 70g pumpkin seeds, toasted

• 70g sunflower seeds, toasted

• 100g pecans (almonds, hazelnuts or cashews if you prefer), toasted

• 100g flaked almonds, toasted

• 50g flax seeds

• 150g buckwheat flakes, optional

• 50g quinoa flakes, optional

Method

• Preheat the oven to 160ºc.

• Tip the nuts and seeds on to a large tray, spread them out and them place in the oven for about 7 minutes. Keep checking every 2-3 minutes if you put them back in as they can turn very quickly. Put a timer on! My trick is not to put the timer on, get distracted and burn 5 quids worth of nuts!

• Leave the nuts and seeds to cool before adding to a large bowl or tub with the rest of the ingredients.

• Serve with fruit compote, nut butter and slices of banana. It also works well to mix with coconut or Greek yoghurt instead of milk.

Tip

• I added the buckwheat and quinoa flakes to vary the texture a bit, but if you don’t have them it’s not a major problem. The muesli will still be great with just oats.

• But if you want some variation, other alternatives for the base are: wheat, barley or spelt flakes, bran or jumbo oats

Blueberry pancakes with maple yoghurt

We’re big pancake fans in our house and these fluffy blueberry fellas have become a new favourite weekend brunch. It’s totally worth the effort of whisking the egg whites as it makes the pancakes really light and they’re a nice change from the classic thin crêpe style (which we usually make).

I’ve used 50:50 plain flour and wholemeal spelt as a/ I just can’t bloody resist a healthy angle and b/ it adds a subtle nutty flavour plus extra protein and fibre. But if you don’t have spelt you could use ordinary wholemeal, or even just plain. I won’t judge you.

Ingredients

Makes 10 x 12cm pancakes

• 300g frozen blueberries

• 6 tbsp plain yoghurt

• 75g wholemeal spelt flour

• 75g plain flour

• 1 tsp baking powder

• 1 large free-range egg

• 250ml milk (plant or dairy)

• 150g fresh blueberries

• Maple syrup (or honey), optional

Method

• Preheat the oven to 60ºc if you want to make the pancakes in batches, and then serve them together. Line a tray with greaseproof paper and put each batch on without overlapping as much as possible.

• First, put the frozen blueberries in a pan and heat for 3-4 minutes with the lid on and then another 5 without. They should have softened, so you can mash them with a fork and add a little maple syrup if you want to sweeten them. Set aside in a bowl to cool off.

• Put the flour, baking powder, and milk in a large bowl.

• Separate the egg white into another smaller bowl and add the yolk to the flour mix.

• Whisk the egg whites until they form soft peaks; when you lift out the whisk, the peak flops to the side.

• Whisk the flour mix until smooth, then fold in the whites with a large metal spoon.

• Heat 1 tsp of light olive oil in a large frying or pancake pan and then add just less than a ladle full of the mix, forming a 10-12cm circle - it doesn’t have to be that precise; I’m just giving you a guide!

• You can add the blueberries to the mix before cooking, or I like to quickly put about 7 or 8 into the pancake when it first goes into the pan, pushing them down firmly so I get inky blue dots after cooking.

• Cook for about 1 minute per side on medium heat. You’ll know when it’s ready to turn when lots of bubbles form on the top surface. I always check the underside to make sure it’s golden brown as well.

• Flip with a large spatula and cook the other side for a minute or two.

• Serve with a blob of compote, yoghurt, fresh blueberries, and a drizzle of maple syrup.

  Tip

• You might have a little compote left over, which is no bad thing as it’s lovely on porridge, muesli or overnight oats.

Apple pecan porridge

I love the combination of these autumnal flavours; apple, pecan and maple go so well together! I made a vegan version with plant milk, but you can use whatever kind you prefer.

Ingredients

Serves 1

• 1/2 apple, diced

• 1 tsp maple

• 1/3 cup / 35g porridge

• 3 cups / 235ml nut milk or organic whole

• 12g pecans, broken up

  To serve:

• 1/2 tbsp maple

• apple slices to decorate

Method

• Put the apple in a pan with 1 tsp maple syrup and cook on low for 3 minutes with the lid on.

• Next add the oats and milk, bring to the boil and then simmer for 3-5 minutes. The length of time you cook the oats for will vary on the type - check the packet instructions for precise times. Bigger oats will take a lot longer and you won’t need to precook the apple.

• Serve with pecans, a drizzle of maple and apple slices to look pretty.