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Breakfast & Brunch.

Image by K8

Serves 1

Banana, cacao & almond butter oats


1 cup rolled oats 

1.5 cups semi-skimmed milk

Half a mashed banana 

1 heaped tsp almond butter 

2tsp raw cacao powder (or cocoa)

Half a banana, sliced for topping


1. Add the oats to a saucepan and cover with the milk.

2. Over a low heat, stir in the almond butter until fully dissolved. 

3. Add the mashed banana and cacao powder and stir well. 

4. Lightly toast some flaked almonds in a frying pan over a low heat until just starting to brown. 

5. Remove the oats from the heat once thickened to your preferred consistency. 

6. Top with chopped banana, toasted flaked almonds, a dusting of cacao powder and any other fruit of your choice. 


Substitute fresh cow's milk for (non-GMO) soya milk.

To make vegan:

Image by Joseph Gonzalez

Serves 1

Fruity eggy bread


2 slices wholemeal bread

2 large free-range eggs 

Splash of semi-skimmed milk 

1 tsp ground cinnamon 

Sliced strawberries and blueberries 

Drizzle of raw maple syrup (or sweetener of choice)


1. Crack the eggs into a wide bowl and beat well with a splash of milk and the cinnamon. 

2. Push your first slice of bread into the egg mixture, turning it until it is throughly coated on all sides. 

3. Repeat for your second slice. 

4. Heat a tsp of oil in a large frying pan over a low heat.

5. Once the oil is hot, add your eggy bread and gently fry for 2 minutes on each side, or until golden. 

6. Rest the eggy bread on some kitchen roll to absorb any excess oil.

7. Serve topped with chopped fruit, a maple syrup and a little cinnamon. 

Cupcake 3

Substitute bread for gluten-free bread.

To make gluten-free:

Image by Tatiana Rodriguez

Serves 2-4

Blueberry & banana pancakes 


2x ripe bananas 

1/2 cup fresh blueberries 

1/2 cup rolled oats 

2 large eggs 

1 tsp vanilla extract 


1. Blitz the oats for 10-15 seconds in a food processor for a finer texture. 

2. Beat the eggs and combine with the oats in a large bowl. 

3. Stir in the vanilla essence and blueberries. 

4. Heat 2 tsp oil in a large frying pan over a medium-low heat. 

5. Once the oil is hot, add large spoonfuls of the batter to the pan and gently fry for 2-3 minutes. 

6. Use a spatula to flip and fry for another minute or so before removing to a sheet of kitchen roll to absorb oil.

7. Serve stacked high with your choice of berries, fruits and yoghurt on top.

Cupcake 3

Substitute oats for gluten-free oats or buckwheat flour.

To make gluten-free: 

Image by Adrienne Leonard

Serves 1

Summer fruits smoothie bowl


1 frozen banana (sliced)

1 cup frozen summer berries 

1/4 cup almond milk 

Fresh or frozen berries, mixed seeds, yoghurt or granola for topping


1. Add the frozen sliced banana and frozen summer berries to a blender and blitz on a low power until mostly smooth. 

2. Add the almond milk and blitz again until the mixture is the consistency of soft ice cream. 

3. Pour into your favourite bowl and top with your choice of fruit, nuts, seeds, yoghurt or granola.

Top tip:

To make this recipe into a smoothie, simply increase the volume of almond milk for a runnier consistency.



Include 1 scoop vanilla protein powder or 1 dessert spoon  almond butter.

To make high protein:

Image by amirali mirhashemian

Serves 1-2

Spicy shakshouka 


1 tin chopped tomatoes

1 tbsp tomato puree 

1 clove garlic  

1/2 red pepper & 1/2 red onion

2 large free range eggs 

1/4 cup crumbled feta 

1 tsp chilli, 1/2 tsp cumin & paprika

Handful chopped coriander 


1. Lightly sauté the onion, garlic and pepper over a medium-low heat until slightly softened. 

2. Add the spices and tomato puree and cook for a further minute. 

3. Pour in the chopped tomatoes, stir in the coriander & simmer for 5mins.

4. Make two wells in the tomato mixture and crack an egg in each. 

5. Bake in the oven at 180°C for 10 mins or until the eggs are opaque with just a slight wobble. 

6. Top with feta, coriander, salt and pepper to serve. 


Add half a sachet (125g) of ready-cooked puy lentils before baking. 

To make high protein: 

Image by Dan Counsell

Makes a large jar

Nutty, ginger granola and natural yoghurt 


180g jumbo rolled oats 
220g whole almonds 
2tsp cinnamon 
1tsp ground ginger
100ml raw maple syrup 
3 tbsp coconut oil 



1. Pulse the almonds in a food processor until broken down. You don't want a fine flour - try to make sure there are larger pieces still intact.

2. Combine the pulsed almonds with the rolled oats, cinnamon and ginger in a large bowl. 

3. Add the coconut oil and maple syrup to a microwavable bowl and (if the coconut oil is solid) microwave on high until melted. 

4. Add the mixture to the large bowl and combine with the dry ingredients. 

5. Stir in the jumbo raisins and spread the mixture evenly on a baking tray. 

6. Bake for 30 minutes at 180°C.

7. Serve with a dollop of natural yoghurt and your choice of fresh fruits.


Substitute natural dairy yoghurt for soya yoghurt. 

To make vegan: 

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