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Bread rolls with porridge base made of toasted oats and ale or stout. Definitely one of the all-time top 10 breads. The ale and the porridge base make them moist and they stay fresh for a good few days.
Baked buttermilk oatmeal is my favourite breakfast treat, prepared the night before. Also known as baked porridge, buttermilk oat bake or simply: The Bake.
Banana and nut granola clusters, crunchy and fragrant homemade cereal for those who like it ultra-crisp. The mix bakes into one large bar to be broken up into crunchy clusters.
Biscuits made with blue cheese and toasted oats. Unlike most cheese biscuits, these actually look HEALTHY. It might be because of the oats visible when you slice the pastry block – or the greenish tinge courtesy of blue cheese.
Bulgur wheat pilaf with red peppers and raisins: cooked like rice pilaf but refreshingly different; looks like couscous but it’s more nutritious; whole grain of cereal but not slimy like barley. That’s my perfect grain!
Bulgur wheat salad with spicy chorizo and vibrant green runner beans. Lunch or dinner, just add a dollop of yoghurt, fresh mint and dill for perfect Middle Eastern – Spanish fusion.
Coconut porridge, dairy free, with toasted coconut chips. Porridge is an excellent thing to have for breakfast but I’m suspicious whether it aids weight loss as it is often alleged.
Couscous with asparagus chunks, toasted pistachio nuts and fresh herbs, it’s a warm salad of perfectly matching ingredients.
Date porridge is naturally sweet, prepared the night before and cooked within minutes into chunky, nutritious and kick-ass breakfast.
Homemade granola, easy and healthy with just the fruit and seed mix you like; only waiting for milk, yoghurt or fresh fruit. Take back control of your breakfast!
Giant (aka Israeli) couscous salad with tomatoes, roasted peppers and feta cheese. This is a great recipe for a vegetarian salad that can be eaten warm or cold.
Homemade muesli with oat, wheat and barley flakes, nuts, seeds and fruit and a good pinch of cinnamon. That’s the way to start a day!
Honey millet porridge for breakfast provides a wonderful variety from oats. Hulled millet, tiny yellow beads toasted with cinnamon and cooked with honey is a lovely breakfast dish.
Lemon and blueberry flapjacks, easy to make and much healthier than off-the-shelf bars, naturally flavoured with lemon juice and zest, with freeze-dried blueberries.
Pork and smoky bacon meatballs with tomato flavoured bulgur wheat, a variation on Swedish, Italian and Moroccan meatball classics.
Oatmeal biscuits, the healthiest cookies, sprinkled with pinhead oats. They are gluten-free and only contain three spoonfuls of sugar. Definitely good for your gut with all the fibre, but oatmeal apparently also lowers bad cholesterol levels while providing bags of nutrients.
Oatmeal raisin cookies, buttery, chewy and delicious. I recently realised I’ve been obsessed with oats. Porridge and I go back to before anyone else was interested in cooking oats first thing in the morning.
Oatmeal and banana smoothie with chia seeds, dairy and gluten free but not free of taste. Briefly – the epitome of what I usually sneer at. Vegan. Gluten free. Dairy free.
Healthy homemade cereal bars made with oats and plenty of dried fruit and seeds. Cereal bars or granola bars? Either way they are much better than shop-bought bars.
Homemade granola with olive oil and maple syrup, with seeds, nuts and dried apricots. It’s toasted in the oven till golden, crisp and irresistible.
Orange and ginger flavoured flapjack, soft and chewy, buttery and slightly sticky. Make it plain as it is, or add a handful of dried fruit or coconut flakes.
Overnight oats with homemade yoghurt and fresh fruit, the healthiest breakfast. You don’t have to make your own yoghurt to enjoy this breakfast but it’s so amazingly easy that I challenge you to try.
Old fashioned Yorkshire parkin is a sticky, glorious cake full of ginger and spice, treacle and golden syrup, thoroughly traditional for the Bonfire Night.
Plum crumble breakfast bars, cinnamon flavoured, reduced in sugar content, are just the thing for those whose sweet tooth is awake at breakfast time.
Polenta chips baked in the oven to a golden crisp, cooked from scratch with Parmesan and chives, and so much better than potato chips.
Porridge bread with honey, linseed and sunflower. I call this tasty loaf 'porridge bread' because it uses overnight soaked oats rather than leftover porridge.
Perfect porridge with raisins and creme fraiche. It takes minutes to cook if oats and raisins soak overnight, for healthy breakfast that will keep you going till lunch.
Raspberry crumble bars with oats, brown sugar and fresh berries; recipe adapted from the New York 'Baked' bakery cookbook.
Rice flake breakfast bars lightly sweetened with maple syrup and apricot jam topping: a healthy option with lots of fibre from poha, dry rice flakes.
Roasted root vegetables with spiced bulgur wheat are a vibrant winter dish. It’s the classic roast vegetable medley with a summery vibe.
Salty porridge with mixed seed topping and red pepper slices. This is definitely for the brekkie-believers, but it’s porridge sans sugar so will alleviate some guilt. You know, it’s actually very tasty - and can be varied, with spinach, with mushrooms - or bacon of course.
Scallops thermidor, fat little molluscs baked in creamy fragrant Thermidor sauce on a bed of spelt and pancetta. Who needs lobster?
Seeded oatcakes with poppy and sesame seeds; naturally gluten free, wholesome and gut-friendly. Oatmeal, boiling water and a little butter – takes you back to making mud cakes!
Semolina porridge not just for babies, with dried cranberries and a sprinkling of cinnamon, naturally sweet or with honey, it makes a nice change from oatmeal. Who said it was only fit for babies?
Spelt risotto with pearled spelt grain and dried porcini mushrooms is a gorgeous vegetarian dish: wholesome, flavoursome and effortless.
Spelt and marinated courgette salad, with pine nuts and creamy blue cheese dressing. Much easier to cook than rice, more nutritious than pasta, spelt is the future of salads!
Toasted crunchy oats with summer fruit compote, perfect for breakfast. I call it ‘fruit compote’ but it most probably is a completely wrong term technically.
Roasted summer vegetables with couscous, with dressing made from the juices of vegetables marinated in harissa, honey and spice mix.
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