Top 10 Best Breakfasts!

For National Breakfast Week, I’ve compiled a list of the top 10 breakfasts that I make regularly and enjoy every time. All of these are simple recipes, most are deliciously nutritious but there’s even an indulgent one thrown in. This list will ensure you never have to settle for a boring old bit of toast ever again!

  1. Banoffee porridge

Serves 1

2/3 cup oats
1 1/3 cup milk of choice
3 medjool dates
1 ripe banana

Method: Chop the dates into small pieces and put them into a small saucepan along with the oats and milk. Turn the heat up to the highest setting and bring the milk to a boil. Once it’s boiling reduce the heat to the lowest setting and let it simmer for about two minutes, stirring occasionally, until it has thickened up a bit.

Cut your banana in half and mash one half into a pulp, then mix it into the oatmeal and let it cook for another three or four minutes, stirring occasionally until it is at your desired consistency. When it’s ready pour it into a bowl, add your toppings and enjoy!

Credit: Naturally Meghan

  1. Deliciously Ella’s Banana pancakes

Serves 2

1 cup oats
2/3 cup ground almonds
1 cup water
¼ cup flaxseed
2 ripe bananas
2 tbsp maple syrup/honey/agave nectar
2 tsp cinnamon
Pinch salt
1 cup blueberries (optional)
Coconut oil for frying

Method: Blend oats in a food processor until it becomes flour. Add the sliced bananas and all the other ingredients except for the blueberries and blend to a smooth mixture (it should be quite thick). Put mixture into a bowl and carefully stir in the blueberries.

Heat a tablespoon of coconut oil in a pan on high heat and add a scoop of the mixture into the pan when it’s hot, how much you put in depends on how big you want the pancakes to be. Cook for a couple of minutes on each side making sure they are golden brown. Serve with your choice of toppings such as almond butter and maple syrup.

Credit: Deliciously Ella

  1. Buckwheat crepes

Serves 3-4

225ml almond milk
4 eggs
125g buckwheat flour
2 pinch salt
coconut oil for frying

Method: Whisk the eggs and milk in a large bowl, slowly sift in the flour. Melt a table spoon of coconut oil in a pan on a high heat and after a couple of minutes when it’s piping hot spoon about 50ml of batter into the pan. When the edges start to curl up flip the crepe over and cook for another 30 seconds. Check each side is a light brown colour and then you’re ready to plate them up with your own selection of toppings. My personal favourite is sliced banana and strawberries with coconut yogurt and a drizzle of honey or coconut syrup.

Credit: Madeline Shaw

  1. Salmon and avocado bagel

Serves 1

1 wholemeal bagel
2 slices smoked salmon
½ avocado

Method: Toast the bagel and mash the avocado in the meantime. Once the bagel is done, spread the avocado on and top with slithers of the smoked salmon. Finish with some cracked black pepper and tuck in!

  1. Bircher muesli

Serves 2

1 cup oats
1 over ripe banana
1 ½ cup milk of choice
2tbsp honey
1 tbsp chia seeds
¼ cup raspberries
¼ cup blueberries
Handful sunflower seeds
Handful pumpkin seeds
Handful cacao nibs

Method: Start by slicing up the banana, then place the slices in a mixing bowl with the milk and raspberries and mash it all with a fork. Then add the oats, seeds, cacao nibs, chia seeds and honey and stir together. Allow it to thicken in the fridge overnight and in the morning you can eat on its own or top with almond butter for extra indulgence.

Credit: Deliciously Ella

6.  Nutella French toast cinnamon rolls

Serves 4-5

10 slices bread
10 tsp Nutella
1 large egg
1 ½ tbsp milk
½ cup sugar
1 tbsp cinnamon

Method: Remove the crusts from the bread and roll each slice with a rolling pin. Spread each slice of flattened bread with 1 tsp Nutella on one side. Roll the bread up tightly, sealing shut with a dab of Nutella.

In a bowl whisk the egg and milk. In a shallow dish combine the sugar and cinnamon. Heat some butter in a pan, dip each roll in the egg mixture until coated then place in the hot pan. Lightly fry until golden brown all over and then roll in the cinnamon mixture.

Credit: Lick The Spoon

  1. Date and chia pudding

Serves 1

4 tbsp chia seeds
250ml almond milk
1tsp date syrup
2tbsp coconut yogurt

Stir everything together and leave in a jar with an airtight lid. Leave for 6-8 hours in the fridge or overnight and in the morning put your desired toppings on. Try almond butter, desiccated coconut or fruit (or all three!).

Credit: Deliciously Ella

  1. Goats cheese and pepper frittata

Serves 2

6 eggs
1 red pepper
60g goats cheese
2 rashers bacon (optional)
Pinch salt and pepper
Method: Pre-heat the grill to a medium heat. Slice the red pepper and fry it with the bacon for a couple of minutes, don’t fully cook them at this stage. Whisk the eggs together and heat a knob of butter in a large pan. When it’s piping hot add the eggs and let it cook for 1-2 minutes. Add the pepper and bacon but don’t stir otherwise it will turn to scrambled eggs. Let it cook for another 2-3 minutes or until it’s almost set. Take off the hob, crumble the goats cheese on top and place the pan under the grill for a further 2-3 minutes until golden brown. Serve on its own or with a side salad.

  1. Cinnamon, date and blueberry smoothie

Serves 2

2 small bananas
1 cup blueberries
1 cup raspberries
½ cup almond or coconut milk
4 medjool dates
2 tsp cinnamon

Method: If you want to make it extra indulgent and delicious try slicing the bananas and then freezing them with the berries for a few hours before blending them, it creates an ice-cream style smoothie!

Credit: Deliciously Ella

  1. Baked gingerbread oatmeal

Serves 1

2/3 cup oats
2/3 cup milk of choice
2 tbsp raisins/sultanas/currants
1 ripe banana
1 tsp ginger
1/2 tsp baking powder

Method: Put the oats, milk and raisins (or alternative) in a bowl, mix them together and leave them for 10 – 15 minutes, until the oats have soaked up most of the liquid. While they’re soaking preheat your oven to 200°c and mash the banana, leaving behind a few slices for decoration if desired.

When the soaking time has elapsed stir in the banana, ginger and baking powder then pour this mixture into a large ramekin or small baking dish and smooth the top with a spoon. At this point you can add any toppings you want, such as banana slices, nuts, seeds or berries; you could add the toppings once it’s baked if you’d prefer.

Put the dish on the top shelf of your oven and bake it for 20 – 25 minutes, or until it’s crispy on the top (check it after 20 minutes and then check it every minute or so afterwards), then dig in!

Credit: Naturally Meghan

Safia Yallaoui

Safia is a lifestyle blogger and coach at the fitness membership company MoveGB. She also has an MA in journalism and has done a variety of freelance work in print, radio and online. After losing 14lbs a few years ago Safia got into health and fitness realising the most important thing about clean eating is nourishing your body. She loves to keep in shape with weight training and going to fitness classes. Whilst training to be a Nutritional Therapist she is learning how to alleviate health problems by including or omitting certain foods and has a keen interest in the affects of sugar on a person's physical and mental health.

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