Fuel Your Day: 3 Quick & Healthy Breakfast Recipes

Aug 18

Here are 3 breakfast recipes I rely on all the time—they’re simple, delicious, and the perfect way to start your day.

Granola

I usually stick to grams when I share recipes, but this granola is an exception. It’s one of those wonderfully easy-going recipes where you don’t need to be precise — a handful here, a scoop there, and it still turns out delicious. That’s why I’ve written it in cups this time. Granola is all about using what you’ve got, mixing and matching your favourite nuts, seeds, and extras. There are plenty of variations, but the recipe below is the one I use most of the time, as I like the result, and by now I know it by heart — which makes it even easier. I hope you’ll enjoy it too!

Ingredients

3 cup oats

1 cup nuts (I usually go with almonds, but cashews, pecans or walnuts would all work well)

½ cup mix of sunflower and pumpkin seeds

2 tbsp flaxseeds

2 tbsp chia seeds

1 tsp cinnamon (optional)

1 tsp salt (optional)

¼ cup maple syrup or honey

Optional add-ins: dried fruit, chocolate chips

Preparation

Preheat the oven at 160℃. Line a large baking tray lined with parchment paper.

In a big bowl, combine all ingredients except the maple syrup.

Add the maple syrup and mix well until everything is evenly coated.

Spread the mixture onto the baking tray in an even layer.

Bake for 20-25 minutes, stirring halfway through.

Let the granola cool completely. If using, add dried fruit and/or chocolate chips.

Store in an airtight container for up to 2 weeks (if it lasts that long!)

Overnight chia pudding

This is a recipe I love for several reasons:

1) it can be made in advance, so that you have a nice breakfast ready first thing in the morning

2) there are only 3 ingredients

3) everyone loves it and can add their favourite toppings

Just make sure to stir well, and wait a few minutes before stirring again, otherwise the chia seeds will clump.

What I usually do when I make chia pudding is put some frozen berries to thaw in the fridge overnight, to add as a topping in the morning. It adds lots of colour and taste!

Ingredients

2 cups (500ml) unsweetened almond milk

7 tbsp (75g) chia seeds

2 tbsp maple syrup

1tsp vanilla extract (optional)

Preparation

In a medium bowl or large jar, whisk together the almond milk, maple syrup and vanilla extract, if using.

Stir in the chia seeds and mix well. Wait for 5 minutes, then stir again (to avoid clumping).

Cover and refrigerate for at least 4 hours, or overnight, until thickened.

Stir well before serving. If desired, top with fresh fruit, a dollop of yoghurt, granola, or an extra drizzle of maple syrup.

Oscar’s perfect breakfast bowl

We are big fans of breakfast yoghurt bowls here. Everyone helps themselves and creates their own combination, usually a mix of fruit, nuts and seeds, granola etc…

One morning my son made his, and then told me that this was his perfect bowl. He offered to write down the recipe for my “health coach thing”. Of course I agreed, so there you go, one of many possible combinations for a breakfast (or dessert, why not?) yoghurt bowl.

Ingredients

plain yoghurt

apple puree

1 banana

granola

I haven’t written exact measurements for this one, as I don’t think you want to start a busy day measuring yoghurt… There isn’t much that can go wrong here as there is no baking involved, but if you want a guide, I would probably go with the equivalent of 1 pot of yoghurt (100-125g), ⅔ tbsp of apple puree, and ⅔ tbsp of granola. To be adjusted according to your appetite, of course!

Preparation