Granola is easily my favourite breakfast option. It’s such an easy meal, just top the granola with some fresh fruit and yoghurt and you are set for the day. Oats are a great option for the morning as they packed full of slow release energy.
This recipe for granola is perfect for someone who doesn’t have an oven or like when I was travelling around New Zealand and cooking on a portable gas stove as I lived out of my van. The even better thing about this granola recipe is that it literally takes 5 minutes and breakfast is sorted for at least a week.
I love how you can vary granola in lots of ways imaginable so your breakfast bowl is always packed of fresh flavours. Add any nuts, dried fruit, seeds or spices like cinnamon, turmeric or even ginger to your granola.
Why not try my other favourite granola recipe too.
- 2 tbsp coconut oil
- 200g jumbo oats
- 2 tbsp nuts (peanuts, pecans, cashews, hazelnuts, almonds)
- 2 tbsp dried fruit (raisins, cranberries, coconut, apricots)
- Melt the coconut oil in a large frying pan or wok over a medium heat.
- Add the remaining ingredients and stir until coated in oil.
- Stir continuously to ensure no burning for 5 minutes until the oats are golden.
- Remove from pan and allow to cool.
- Serve with some fresh fruit and yoghurt.
If you are a religious follower of my blog, you might notice recipes with eggs being the dominant ingredient don’t feature too prominently and that’s because I don’t like eggs!
Don’t get me wrong, I still eat eggs just not in the boiled, poached, scrambled, fried or scotch-egg format. I even wouldn’t touch a quiche for a long time until I discovered if I added enough vegetables and other ingredients I could stomach them.
First came my Frittata, followed closely by my Cupcake Quiches, Fluffy Yoghurt Omelette and now an Egg Crepe has been added to my safe zone of egg dishes.
Eggs are probably one of the most versatile ingredients to have in the cupboard and they don’t need to refrigerated once fresh in the shell. Free-range organic eggs are the gold standard as the colour and flavour can never be matched by battery laying hens (we have hens at home so honestly I know).
This crepe recipe can be adjusted really easily with whatever is lying around your fridge which makes it perfect for those days when you’re staring desperately at a very barren shelf. Swap any fresh or dried herbs, kale, spinach or any leafy green for the cabbage in the crepe, replace the cottage cheese with feta, mozzarella or even hummus; substitute tomatoes, roasted vegetables, leftover stir-fry instead of mushrooms. You really can’t go wrong with this recipe.
- 4 eggs
- 2 tbsp milk
- 2 spring onions, thinly sliced
- 2 heaped tbsp sliced cabbage
- 3 cloves garlic, minced
- 10 button mushrooms, sliced
- 4 tbsp cottage cheese
- 1 tbsp mixed herbs
- In a bowl, whisk together the eggs, milk, spring onions and cabbage. Set aside in the fridge until ready.
- Heat a frying pan over a medium heat with a drizzle of oil.
- Once hot, add the garlic and cook for 2 minutes. Add the mushrooms and toss until nicely golden. Mix through the cottage cheese and herbs until well combined. Remove from the pan and set aside.
- Rinse the frying pan and return to a medium heat with another drizzle of oil. Whisk the eggs one last time and pour half the mixture over the pan. Ensure the cabbage is evenly distributed.
- Once the crepe begins to cook through, place half the mushroom mix on half of the crepe and fold over.
- Continue to cook for another 2 minutes until the crepe is cooked through.
- Remove from the pan and repeat with the remaining egg and mushroom mix.
Oats is the preferred option for many to start their day. Oats are not only a great source of slow-release carbohydrate but also a really versatile ingredient to have in your kitchen cupboard. They don’t go off, are inexpensive and can be eaten as any meal of the day.
Meals that can be prepared in advance are great for time short people, find more meal prep tips here. Overnight oats are a great option for any busy person as all the work is done the night or even day before. A little bit of chopping and stirring is the only work required with eating taking the longest!
The options with overnight oats are endless and I have plenty more inspiration on the blog for you. My latest variation is inspired by my travels through South America and perfect for the summer season. Top with some more yoghurt, seeds, nuts or berries as you like.Serves 2.
- 4 tbsp jumbo oats
- 2 tbsp dessicated coconut
- 1 cup fresh pineapple, chopped
- 5 tbsp yoghurt, plain
- 2 tbsp water
- 1 passion fruit
- Using a clean resealable jar or tub. Place all the items into the tub.
- Mix thoroughly together and place in the fridge overnight.
- Remove from the fridge in the morning, stir again and serve with a sprinkle of coconut, pineapple pieces and passionfruit.
Is this recipe breakfast or dessert? How about both? Now that’s how every morning should start!
Oats are my favourite way to start the day. They are such a versatile ingredient that you never get tired of oats; start with some granola, porridge, overnight oats, add to a smoothie or try these baked oat and berry pots.
A cross between a souffle and porridge may be the best way to describe these without any of the stress. Use your favourite nuts and berries and you won’t go wrong.
For more Delalicious oat recipe inspiration click here.
- 2 eggs
- 2 tbsp nut butter
- 6 walnut halves, chopped
- 4 tbsp jumbo oats
- 2 tbsp regular oats
- 8 tbsp milk
- 2 tbsp frozen or fresh berries, raspberries, blackberries, blackcurrants, blueberries
- 1 tbsp water
- 2 tbsp yoghurt
- Whisk the eggs and nut butter together in a large bowl.
- Add the walnuts, oats and milk and continue to whisk until well combined.
- Pour the mixture into two ovenproof ramekin dishes.
- Bake in the oven at 180C for 20-25 minutes or until a skewer comes out cleanly. You can also cook in a microwave on high for 3 minutes.
- For the berry coulis: stir the berries and water together in a small bowl. Place in microwave for 1 minute on high or simmer in a saucepan over a low heat for a few minutes until they begin to soften.
- To serve: spoon the yoghurt and berry coulis over the cooked oat pots.
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Leftovers are delicious but sometimes a bit of a challenge to revitalise into an enticing dish to eat. New potatoes are literally bursting out of the ground at this time of the year and no doubt a few too many have been boiled at dinner time.
Potato salad is a great way to use up leftover potatoes with a little mayonnaise and some fresh chives. Omelettes and frittatas are the next best answer.
For this recipe, I had some leftover vegetables from a dinner the night previous but fresh ingredients will work great too. In the case of uncooked potatoes, steaming or baking in the microwave will speed things up a little for you.
- 3 cloves garlic, minced
- 4 eggs
- 2 tbsp plain/ Greek yoghurt
- 50ml milk
- 1 tsp coconut oil, solid
- 1 large tomato, diced
- 50g cooked leftover carrots
- 150g fresh spinach
- 4 medium-sized new potatoes, sliced
- 1 tbsp fresh rosemary, chopped
- 5 sundried tomatoes, sliced
- Whisk the garlic, eggs, yoghurt and milk together in a measuring jug until well combined.
- Preheat a grill oven.
- Melt the coconut oil in a large ovenproof frying pan over a medium heat.
- Add the tomatoes and lightly get for a few minutes until the tomatoes soften. Roughly test the spinach with your hands and add to the tomatoes.
- Once the spinach begins to wilt, add the carrots, potatoes and rosemary. Stir to combine.
- Increase the heat to high and pour over the egg mixture. Sprinkle over the sundried tomatoes. Cook until the edges begin to harden and transfer to the grill oven. If the frying pan handle is plastic, wrap it in tinfoil to prevent it melting!!
- Allow the omelette to cook through under the grill for 5 minutes or until golden.
Do you have any great leftover recipe ideas? I would love to hear them, get in touch on social media.
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I am a self-professed pancake lover!! I would happily eat them every day if I could. These pancakes are what I like to call special occasion pancakes. You are not going to make them every day but when you do, you are in for a serious treat!
Pineapple would work great caramelized on top as a variation to orange and banana.
If you need anymore pancake inspiration try one of my other recipes. After all Who Doesn’t Love Pancakes!!
- 1 egg
- 2 medium over-ripe bananas
- zest of 1 mandarin orange
- 1 tsp baking powder
- 50mls milk or buttermilk
- 1 tbsp flour
- 1 tsp coconut oil
- 1 tbsp butter
- 1 tbsp brown sugar or ½ tbsp honey
- 2 tbsp plain Greek-style or natural yoghurt
- 1 tsp seed mix (linseed, poppy, chia, sesame, buckwheat groats)
- Whisk together 1 banana, eggs, orange zest, baking powder and milk until smooth.
- Add the flour and whisk again until well combined.
- Melt 1/3 of the coconut oil on a non-stick pan over a medium heat.
- Place 1/3 of the pancake batter on the pan and cook through. Flip over and continue to cook.
- Remove from the pan and keep warm. Repeat with remaining batter making two more pancakes. Keep pancakes warm as you caramelize the fruit.
- Melt the butter and brown sugar together in the frying pan over a medium heat until it begins to bubble. Slice the banana into slices and cut the orange into three.
- Place the fruit onto the pan and spoon over the syrup. Cook for 2 minutes on a high heat until evenly browned.
- To serve: spoon yoghurt between pancakes to create a tower. Top with the caramelized fruit and sprinkle over the seeds. Spoon over any remaining syrup from the frying pan.
I don’t know about you but I love waking up just to have breakfast. It really is my favourite meal if the day!
Breakfast needn’t take forever to prepare and this is one of the quickest recipes to ensure you get plenty of your 5-a-day in terms of fruit in whilst the yoghurt, nuts and seeds provide protein and all important essential minerals.
- 1/2 large apple
- 1 kiwi, peeled
- 2 tbsp natural yoghurt
- 1 tbsp mixed seeds (pumpkin, sunflower or as you like)
- 2 tbsp chopped nuts (almonds, pecans, cashews or as you like)
- Chop the fruit into chunks and place in a bowl.
- Spoon over the yoghurt.
- Sprinkle the seeds and nuts on top.
Recovery is an essential part of exercising, to increase muscle size or power there must be breakdown in muscle fibres to result in regeneration and development. Without adequate recovery, muscle development will be inadequate or not occur at all. Recovery combines many facets including rest, rehydration and refueling. The refueling gold standard combines a mix of protein and carbohydrate and is consumed within 30 minutes of ceasing exercise.
Overnight oats combines both carbohydrates (oats) and protein (milk) and is a great option to have ready in the fridge for a recovery meal at any time of day. I have posted a number of previous flavours but this recipe came about with the presence of a bunch of very overripe bananas.
My other favourites are: Spring Bircher Muesli, Apple & Cinnamon Bircher Muesli . Quinoa is another great option as it’s bursting with protein Stewed Apple & Poached Plum Quinoa Porridge. Or when you are really short on time, my Berry & Oat Recharger is the one for you.
- 3 tbsp oats
- 1 tbsp chia seeds
- 1 tsp cinnamon
- 2 tsp nut butter/tahini
- 1 overripe banana
- 100ml milk
- Place all the dry ingredients in a bowl or jar.
- Chop in the banana.
- Mix all the ingredients together with the nut butter and milk until well combined.
- Store overnight or for at least 5 hours in the fridge.
- Serve with some chopped banana, nuts/berries, a drizzle of nut butter and a dollop of Greek yoghurt.
It’s so tough getting up these winter mornings, from the darkness that your body still thinks it’s nighttime to the frosty chill the minute you put a toe outside the covers. That’s why you need something warm and filling to get your warmed up quick whilst also keeping your energy levels maintained for the day ahead. Stewed apples are pure comfort food to me, they are perfect at any time of the day as a quick dessert with a scoop of yoghurt or ice-cream. Likewise the poached plums are great topped with some granola and yoghurt as a simple dessert or breakfast option. Both can be prepared well in advance and will keep fresh in your fridge for at least one week or can be frozen. Stewing and poaching fruit is also a great way to use up fruit a little past it’s best, just remove the gone off bits and you’ll still be left be plenty of fruit to work with.
- 5 small apples, peeled, de-cored, quartered
- 4 plums, halved, de-stoned
- 1 tsp vanilla essence
- 4 x portions of Quinoa Porridge
- 4 tsp nut butter
- Place the apples and plums in two separate saucepans.
- Add the vanilla essence to the plums.
- Cover both the apples and plums with just enough water, you don’t want them fully submerged.
- Bring the saucepans to the boil and then reduce to a gentle simmer with the lid on.
- Continue to cook until the apples are fully broken down into a nice stew. Keep an eye on the plums as you want them cooked through but still to retain their shape.
- Remove from the heat and if your using immediately add to whatever dish you like otherwise allow to cool in the saucepan.
- Once fully cool, transfer to a resealable container and store in the fridge or freezer.
- Prepare the Quinoa Porridge, divide amongst four bowls, top with 2 tablespoons of stewed apple and 1 plum, drizzle over some of the plum syrup and finish with a teaspoon of nut butter.
If you lived with me for a day, you would realise fairly quickly food waste is one of my pet peeves. I literally find a use for every scrap of food in my fridge and constantly remind my housemates not to throw out food without asking me first; as more than likely it can be used. It actually kills me to see perfectly good food in the bin…a little part of me cries inside honestly…I know it sounds a bit mad!! At home in Tipperary, we have hens so I don’t feel so bad about food scraps as the hens get to feast on them and then supply us with eggs. Leftovers is another thing people always struggle with in the kitchen and this is where this recipe for a quick breakfast delight came about. I haven’t tried it yet but would imagine any leftover grain should do the trick here, I’m thinking brown rice could be a real winner too so get experimenting!
- 100g leftover cooked quinoa
- 2 tsp almond butter
- 1 tbsp milled linseed
- 1/2 banana
- 5 tbsp milk
- I would not recommend using a bowl here unless you have a lid for it, as I made the rooky mistake and had a bit of cleaning to do. So for the second batch I used a plastic resealable container and it worked perfectly.
- Chop the banana and place all the ingredients in the bowl/container. Mix well together and place in the microwave on high for 3-4 minutes until the milk is well absorbed.
- Serve with some berries and seeds.