If you ask me, breakfast is THE BEST! And the only way it can get better is to have many, many…many options – sweet, savoury and everything in between. But not everyone can afford to go out and enjoy the smorgasbord of avocado toast, maple waffles and other sweet breakfast recipes, PLUS keep track of their nutrition.
So the team and I put together some of our favourite sweet breakfast recipes that we cannot live without. Keep reading and try not to drool!
Banana Breaky Pancakes
- 1/3 Cups Rolled Oats (34g)
- 1 Cage Free Eggs (60g)
- 1/2 Banana (51g), peeled
- 1/4 Cups Low Fat Milk (60g)
- 1g Olive Oil Spray
- 2 Tablespoons Low Fat Natural Yoghurt (40g)
- 1/2 Pinches Ground Cinnamon (1g)
- 50g Strawberries, sliced
- Place oats into a blender and whizz briefly to break them up. Add egg, banana and milk. Blend until smooth. Leave mixture for 10 minutes.
- Spray a large non-stick frying pan and heat over medium heat. Pour ¼ cupfuls of batter into the pan (just cook as many as you can fit comfortably at one time). Cook for 30 seconds or until small bubbles appear around the edge. Flip and cook on the other side for 1 minute.
- Serve pancakes warm, topped with yoghurt, cinnamon and strawberries.
Apple and Berry Muesli
- 50g Natural Muesli
- 60g Frozen Mixed Berries, thawed
- ½ Green / Red Apple
- 1/2 Cups Low Fat Milk (120g)
- Place muesli in a bowl.
- Finely slice the apple.
- Top with berries and apple, pour over milk to serve
Carrot Cake Overnight Oats
- 1 Cups Rolled Oats (90g)
- 1 Cups Low Fat Milk (250g)
- 1 Cups Low Fat Natural Yoghurt (250g)
- 1 Tablespoons Chia Seeds (12g)
- 1 Large Carrot (70g), Peeled and grated
- 1 Teaspoons Ground Cinnamon (3g)
- 1 Pinches Ground Nutmeg (1g)
- 1/4 Cups Honey (80g)
- 1/4 Cups Desiccated Coconut (25g)
- 2 Tablespoons Walnuts (18g)
- Place the oats, carrot, chia, milk, yoghurt, honey, nutmeg and cinnamon in a bowl. Fold together gently to combine.
- Divide mixture between serving bowls (or jars if you want to take it with you). Top with walnuts and coconut and cover. Set in refrigerator overnight. Enjoy in the morning!
Poached Maple Syrup Peaches with French Toast
- 2 Tablespoons Maple Syrup (40g)
- 2 Peach (290g), halved & pitted
- 1 Cage Free Eggs (59g)
- 1 Tablespoons Low Fat Milk (20g)
- 1 Pinches Ground Cinnamon (0.5g)
- 1g Olive Oil Spray
- 2 Slices Wholegrain Bread (80g)
- 1/2 Cups Low Fat Natural Yoghurt (120g)
- Combine maple syrup and 1 cup (250ml) water in a medium saucepan and bring to boil over high heat. Reduce heat to low and add peaches, cut side down. Cover and cook for 3 minutes, then turn over and cook for a further 3 minutes.
- Meanwhile, whisk egg, milk and cinnamon in a shallow dish. Spray a medium non-stick frying pan with oil and heat over medium heat. Dip bread in egg mixture and turn to coat. Place into frying pan and cook for 2-3 minutes each side or until golden.
- Place a slice of french toast onto each plate. Use a slotted spoon to lift peaches from poaching liquid. Slip off skins and cut in half again. Place peach quarters on top of each slice of toast. Spoon yoghurt and a little poaching liquid on top to serve.
Savoury Cafe Crumpet
- 1 Crumpet, From Wholemeal Flour, Toasted (50g)
- 1 Teaspoons Dijon Mustard (5g)
- 1 Cage Free Poached Egg (59g)
- 40g Lean Ham, sliced
- 30g Avocado
- 40g Baby Spinach, wilted
- 1 Pinch Pepper (1g), or to taste
- Bring a small pan of water to a simmer and crack in the eggs gently.
- Cook for 4 mins (or to your liking). 4 mins will enable the whites to set with the runny yolks.
- Meanwhile, toast the crumpet until golden.
- Place the spinach into a colander and pour some boiling water over the spinach to wilt it.
- Once toasted, spread your crumpet with Dijon and add avocado, ham, spinach and your poached egg on top! Top with cracked pepper.
And if you want to see more sweet breakfast recipes, check out our website and try a week for free!