Healthy Breakfast Ideas to Mix Up Your Mornings

My absolute favourite meal of the day is without a doubt, breakfast. There are so many different foods, flavours and ways to get a filling, balanced meal before you start your day.

So if you're stuck in a bit of rut or eating the same meals on rotation all the time, try out at least one or two of the recipes below and see how much better you feel adding in more nutrients to your mornings. 

1. Lemon and Raspberry Creamy Porridge

This Lemon and Raspberry Porridge is perfect for a cold morning or pre-run fuel. Using a combination of water and milk helps give the porridge that delicious creamy texture, while the raspberries and lemon provide a perfect blend of fresh flavour. 

Serves: 1

Time: 5 minutes

Ingredients: 

• 50g of porridge oats
• 150ml of milk (or other preferred milk) 
• 50ml of water
• 60g of fresh raspberries 
• 1 teaspoon of lemon zest
• 1/2 a fresh lemon
• 1/2 teaspoon of honey 

 Method: 

1. Add the porridge oats to the pan with the milk and the water.
2. On a medium heat, warm through stirring often to make sure the milk doesn't burn. 
3. Add around two thirds of the fresh raspberries to the porridge and gently stir through.
4. Squeeze in the juice from the fresh lemon.
5. Stir in the honey to sweeten.
6. Once heated through, add the porridge to a bowl and top with some leftover fresh raspberries and grated lemon zest.

Did you know? Raspberries are high in vitamin C which can help to maintain healthy skin, blood vessels, bones and cartilage. 

2. Blackberry Chia Jam

This simple blackberry chia jam recipe is not only bursting with flavour but is a lot kinder on your gut microbiome as it's not jam-packed full of artificial food colourings, chemical preservatives and synthetic thickeners. 

Swap out the blackberries with raspberries, blueberries or strawberries too for a mix of flavours and different antioxidants. 

Makes: 1 jar

Time: 15 minutes

Ingredients: 

• 300g fresh or frozen blackberries
• 1.5 tablespoons of chia seeds 
• Half a lemon
• 1 teaspoon of honey 

Method: 

1. Add the blackberries to a small pan on a medium heat.
2. Keep stirring so they don't burn, until boiling and broken down into a thick consistency.
3. Turn off the heat and gently use a masher to break down any remaining whole blackberries.
4. Add the chia seeds, stirring to combine. 
5. Squeeze in the juice from half a lemon, and add in a teaspoon of honey. 
6. Stir through until the mixture thickens.
7. Allow the jam to cool down before adding to a jar. This jam should last for about 7 to 10 days in a sealed jar in the fridge. 

3. Smoked Salmon, Avocado and Scrambled Eggs 

Sometimes you just need to eat something that feels a little more fancy, and this recipe does just that! Enjoy this delicious blend of flavours and textures anytime of the week. 

Serves: 1

Time: 5 minutes

Ingredients: 

• 2 eggs 
• 1 slice of seeded bread 
• Half an avocado 
• A few slices of smoked salmon 
• A handful of fresh rocket 
• Cracked or ground black pepper

Method: 

1. In a small pan, crack the two eggs and whisk, cooking on the hob at a low to medium heat. Stir continuously to avoid burning the pan and break up the scrambled eggs.
2. Toast the bread, and on a chopping board, scoop out the avocado.
3. When the toast is done, mash the avocado in and top with the cooked scrambled eggs. 
4. Add the smoked salmon slices, fresh rocket and black pepper and enjoy!

4. Pesto Mushrooms and Rocket on Toast  

I absolutely LOVE this breakfast! It's packed full of so much flavour and while it's really filling, it still feels light and fresh. 

Serves: 1

Time: 10 minutes

Ingredients: 

• 80g of chestnut or closed cap mushrooms 
• 2 tablespoons of green pesto 
• 1 slice of seeded multigrain bread
• Half an avocado 
• A handful of fresh rocket 

Method: 

1. Wash and slice up the mushrooms and add to a medium frying pan on a low to medium heat. 
2. Add 1 tablespoon of the green pesto (be careful as it does spit out if the pan is too hot!) and stir well to coat the mushrooms.  
3. Toast the bread and scoop out the avocado, slicing to add to the plate.
4. When the bread is toasted, spread the remaining tablespoon of green pesto over the toast and top with the mushrooms and fresh rocket. Enjoy!

Did you know? Leaving your mushrooms outside in direct sunlight for at least 20-30 minutes can help boost your intake of vitamin D. By placing mushrooms in the sun, they can absorb ultra violet light, triggering a chemical reaction that transforms ergosterol into vitamin D2.

5. Strawberry Overnight Oats

Whenever I have a busy day ahead or need to get up at the crack of dawn, I make myself these creamy overnight oats to save me lots of time and to create a less-panicked morning the next day. 

Serves: 1

Time: 5 minutes

Ingredients: 

• 35g oats
• 80g Greek yoghurt 
• 180ml milk 
• 1 tablespoon of chia seeds 
• 1 teaspoon of honey
• Half a lemon 
• 80g fresh or frozen strawberries

Method: 

1. Add the oats to a glass jar. 
2. Spoon in the Greek yoghurt and pour in the milk. 
3. Add in the chia seeds, honey and squeeze the lemon to add in the lemon juice. 
4. Stir well and add a lid. Pop in the fridge overnight or for at least 2 hours. 
5. If you're using frozen fruit, add to a separate container to defrost overnight. 
6. In the morning, slice up the strawberries and add to the oats - then enjoy!

6. Avocado and Feta Sourdough

You don't always have to go to a coffee shop to make it feel like you're enjoying a fancy brunch. This creamy mix of the avocado and feta, along with the crunchy sourdough and fresh flavours of the rocket and coriander will make this a firm favourite for your meal plan.  

Serves: 1

Time: 5 minutes

Ingredients: 

• Half an avocado 
• A few slices of red onion 
• A handful of baby plum tomatoes
• 20g feta cheese
• 1 lime
• Rye sourdough bread  
• A handful of rocket  
• A few sprigs of fresh coriander

Method: 

1. Scoop out the avocado and add to a mixing bowl. 
2. Peel and finely dice the red onion and add to the avocado. 
3. Roughly slice up the tomatoes and add to the bowl too. 
4. Slice the lime in half and squeeze the juice in. Mix well.
5. Toast the sourdough bread.
6. When the bread is toasted, spoon out the avocado mixture and spread on top. 
7. Crumbled the feta, add the fresh rocket and the coriander on top.

7. The Ultimate Amy Breakfast

If a cooked breakfast is on the menu when I'm on holiday or staying at a hotel, I'm having it. This version, while not strictly original, is a firm favourite in my family. It's healthier than a traditional English fry up so you don't have any of that greasiness from the oils but still has the same tasty flavours. 

Serves: 1

Time: 5 minutes

Ingredients: 

• 2 rashers of unsmoked bacon 
• A handful of chestnut or closed cup mushrooms 
• A handful of baby plum tomatoes 
• 1 medium egg 
• 3 tablespoons of baked beans 
• 1 slice of bread 
• Butter for the toast 
• Black pepper
• Dried parsley or fresh chives 

Method: 

1. Pre-heat a grill on a medium heat. Add the rashers of bacon.
2. Wash and slice up the mushrooms, then add to the grill with the bacon. Add the baby plum tomatoes too. Cook for about 10 minutes.
3. Meanwhile, in a small pan, fill about halfway with water and bring to the boil on a medium heat. 
4. Crack in the egg and cook for a few minutes (depending on how runny you like your poached eggs).
5. In another pan, heat the baked beans, stirring well until cooked. 
6. Toast the bread and butter when ready. Then plate up when everything is cooked, adding black pepper on top with dried parsley or fresh chives!

Which breakfast are you making this week? Send me a photo of your creations on Instagram @amy.lee.jackson as I would love to see what you make 🤍 

Cheering you on, always,