Healthy Breakfast Recipes
Hello friends. It’s so good to be back. I hope you’re all well-rested and ready for a year filled with good food, creative cooking and eating together. As we head back into our work-week routines, I thought it would be a good idea to share a few healthy breakfast recipes to help make busy mornings more delicious but also, manageable. From make ahead overnight oats to comforting baked blueberry oats and everything in between, I hope you’ll find several new favourites to add to your breakfast table.
Although this Apple and Oat Breakfast Loaf could be mistaken for cake, it’s more about the oats and apples. There’s a wholesomeness to the ingredients that makes eating cake for breakfast very acceptable. Delicious plain, cut into thick slices. We love it with a dollop of Greek yoghurt and a drizzle of honey. You’ll find the recipe in the ebook, Beautiful Home Food.
No matter the season, oats remains a breakfast favourite. Rich in fibre, vitamin and minerals, this homely staple ticks all the boxes if you want to power through to lunch. My Apple and Almond Milk Oats with honey apples is from the Bibby’s Kitchen Cookbook. The Chocolate Oatmeal with tahini sauce is really good with late summer figs or sautéed pears.
Oatmeal Breakfast Recipes
If you’re looking for a healthy breakfast for busy mornings, overnight oats is the the way to go. This Creamy Bircher muesli, or overnight oats, is easily customisable with the addition of toasty nuts, jammy blueberry compote or honey crunch apples.
Soaking the oats in buttermilk lends a cake-like texture to this Blueberry Bake. The addition of lemon zest, cinnamon and vanilla complement both oats and blueberries. I prepare the oat mixture the night before and bake it in the morning. Serve with Greek yoghurt and a drizzle of honey to finish.
Healthy Granola Breakfast Bars and Biscuits
I make these Honey Granola Nut bars often, for my girls, but also for me! They’re ideal for on-the-go breakfasts. The recipe is in the Ebook.
The texture of these Tahini Breakfast Cookies are almost fudgy, with a deep, treacly flavour. They’re crispy on the outside and chewy in the middle. By the second day, the exterior softens slightly. Don’t expect them to spread and flatten as they bake. They come out the oven much the same as when they went in. Experience has taught me to make double, freezing one batch for later, in which case I bake the cookies from frozen, adding about 2-3 minutes to the baking time.
What to expect from Choc-Nut Super Bars
- Dark cocoa richness
- Sticky Medjool dates
- Toasty nuts and seeds (almonds, pecan, sunflower & pumpkin seeds)
- Tart, chewy cranberries
Matcha Granola is addictively good. Refined sugar and gluten-free, guilt-free and Banting friendly. Whether you choose to eat it by the handful as an in-between snack or as a topping for yoghurt or smoothies, it’s golden crunch is irresistible.
From Bibby’s Kitchen – The Essence of Good Food, comes this Labneh Breakfast Cheesecake. The crust is made from Tahini Granola and dates, then filled with Honey and vanilla labneh. It’s dessert for breakfast!
Reasons to love Blackberry and Chocolate Chia Puddings
- Perfect make-ahead breakfast
- Nutrient dense – superfood
- High in fibre – keeps you fuller for longer
- Packed with protein and Omega-3 fatty acids
- Great flavour receptors
Breakfast is possibly my favourite meal of the day. And, if it means healthy, protein rich pancakes, even better! They’re great to double batch, too. Reheat in the toaster for crispy edges and fluffy centres.
Mornings just taste better with freshly baked muffins, don’t they? And these Pumpkin muffins with walnut crumble are so comforting.
Savoury Breakfast Recipes
Avocado toast is mainstream breakfast fare. It moves in the same hallowed circles as bacon and eggs, cornflakes and everyone’s favourite weekend treat, the pancake. While it’s nothing new, the combination of toppings is as varied as they are interesting. I’ve eaten more than my fare share but this Middle Eastern Avocado toast on regular rotation.
All of the savoury breakfasts, Shakshuka has it all. My Harissa Lentil Shakshuka with sesame butter is more of a weekend thing than midweek, so saved it for later. The versatility of a good shakshuka makes it perfect for midweek suppers too. Lentils aren’t traditional but very good if you’re looking to up your protein intake. You’ll find the recipe in my cookbook, Bibby’s Kitchen.
Avocado toast with Minted Pea and Almond Salsa. I’m here for it. Flavour, texture and a nutty minted topping that will shake up the way you avo your toast. I’ve eaten more than my share of avocado toast, but this fresh and vibrant combination is a breakfast dream. I think you’re going to love it too.
The recipe for Green Shakshuka from Melissa Delport’s latest cookbook, Heal – Begin with Food. It’s a kaleidoscopically colourful celebration of vegetarian food that feeds both body and soul with recipes that will make anyone fall in love with fresh, whole-foods.
Cheesy Vegetable Waffles are the perfect opportunity to add hidden veggies. There’s also cheese which helps enormously if you have fussy eaters. Almost any combination of vegetables will work, unless they’re really watery. Also, make sure they’re more or less the same thickness so they cook through evenly. I’ve used spiral butternut and zucchini here.
