Category Archives: Breakfast

Homemade Muesli

Every time we serve this with The Healthy Holiday Company a lot of the clients ask for the recipe, so here it is.This has turned even the most die hard muesli haters on. Granolas and mueslis from the healthfood shops can be  expensive and you don´t get much for your money.  This recipe will make 2kg of muesli.  If you eat it every day it will last just over three weeks. Making a customized muesli such as this is win win as its cheaper, better than the generic ones and you can add extra things you like.


1 bag of granola (500g)
500g (1 packet) of large oats (can also be mixed with barley or rye flakes for example)
100g dessicated coconut
250g cornflakes
100g pumpkin seeds
100g sunflower seeds
150g raisins
100g cranberries
100g other dried fruit (papaya, pineapple or mango for example, or even dried banana)
100g roasted hazelnuts, roughly chopped
75g sesame seeds
50g poppy seeds (optional as they can get stuck in your teeth!)


Turn the oven on to 200 degrees. Place the oats and the dessicated coconut onto a large baking tray and place into the hot oven for around 20 minutes. These will toast a nice golden colour, but you will have to keep moving the mix around so as to avoid burning on the top. You will probably have to do it three or four times in the 20 minutes. Remove from the oven and leave to cool.

Place the hazelnuts onto a sepearate baking tray and toast off at the same time. They will need 8 to 10 minutes – this is to release the full flavour of the nuts. Place a large frying pan onto a high heat. Add the pumpkin and sunflower seeds (do not put any oil – this must be a dry pan) and toast them off. The pumpkin seeds will start popping – this is fine. Once they have a nice colour, remove from the pan and leave to cool in a bowl. Don´t leave them in the pan as they will continue toasting in the pan, and this is how they get burnt! Then do the same with the sesame seeds.

Take a large mixing bowl and add all of the ingredients and mix well. You could keep this muesli in a tupperware container, ziploc bags or a large glass jar.

Delicious with alternative milks such as hazelnut or almond.

For a gluten free version of this use alternatives such as buckwheat, millet and quinoa in place of the oats and spelt.

Soaked Oats

Come springtime hot porridge can be seem a bit like a winter chore.  For variety if nothing else you should try this recipe.  It is  lighter and has a different texture and taste to porridge.  It retains the same nutritional impact possibly gaining something from not cooking. In the photo I have combined the oats with the compote and toasted nuts. It will work with bananas or any fruit. Toasted nuts and seeds, always.

You can use any kind of oat for this recipe apart from  the fine oats such as Quaker which are a bit powdery. The consistency of the soaked oats is optimal with medium sized oats. The quantities given for this recipe is for 2 people for one breakfast. It doesn’t really keep that well so be exact with the measurements.


75g oats per person
225ml apple juice
Yoghurt (Greek, soya or natural)


Place the oats into a tupperware container or glass bowl with a lid or just wrap with cling film.  Cover with the apple juice.  The oats need to completely covered but not swimming in the juice.

Put into the fridge for a minimum of 3 hours. Overnight works better  so you can have them for breakfast that day.

When you are ready to eat the oats put them into a colander and drain the apple juice off.  Put back into the bowl and stir in a tablespoon of yoghurt until nice and creamy.  If you don´t want to use yoghurt, you can use almond or hazelnut milk or a bit of both.  I recommend ‘zero’ greek yoghurt

To serve

Take two individual glasses and spoon in some of the fruit compote and then spoon in the soaked oats.  Sprinkle with toasted nuts and seeds.

Buckwheat, Hazelnut and Raisin Pancakes

It has taken me a long time to  like buckwheat.  I have always used it in my cooking as it is a good, relatively easy to find,  gluten free product.  It wasn’t until I made these pancakes that I started to really appreciate the subtlety of this flour with its  unique earthiness.  It took me 20 minutes to make the stack in the photo.  This is great weekend treat that the whole house would enjoy.


100g buckwheat flour
1 large egg
125ml soya milk
125ml apple juice
50ml water
2 tablespoons (30ml) of Greek yoghurt
60g sultanas soaked in water for one hour
50g roasted hazelnuts
Zest of one lemon and one orange


The batter

Heat the oven to 200 degrees, and place the hazelnuts onto a baking tray and roast in the oven until nice and golden.  Leave to one side to cool.

In a medium sized bowl whisk the egg, soya milk, apple juice, yoghurt and buckwheat flour together.  Use the 5oml of the water to get a good dropping consistency with the batter.  That means so the batter is thick enough so it retains its shape in the pan when you drop it into the pan. If you think that the mix does not look wet enough you can add another 25ml of water being careful not to make the mix too wet.  Drain the water off the sultanas and add to the batter.  Roughly chop the hazelnuts,  zest  the orange and lemon (optional) and add to the batter.

The pancakes

Take a non-stick pan and a plastic or silicone egg slice.  Put the pan on a high flame.  Get the pan really hot then turn down to medium.  Add a little bit of olive oil and drop in about 50ml of the batter (small ladle),  it should set straight away.  Use your spatula stop the batter running by bringing it back into shape.

After  a couple of minutes add a touch more olive oil and flip. It should be a nice even brown colour. It will take a few attempts before you get the hang of it.

Fruit Compote

Fruit compote is another fridge essential. Its straightforward to make and has a long life. I use it all year round and eat it with morning oats, soaked oats or with yoghurt as a dessert.


1kg fruit e.g plums, pears, apricots or peaches
200ml apple juice
1 cinnamon stick
1 star anise


Cut the fruit into quarters and remove the stone or the core. Put into a heavy bottom pan with the aromatics and cover with the apple juice.

Bring to the boil for 5 minutes then turn down low for a further 10 minutes with the lid on.

Let it cool down and keep it in a sealed container in the fridge.


Apple and Almond Porridge

Porridge can give a warming start to a winter day.  Oats in general do this, although you will find soaked oats work better in the summer. It is generally agreed that whether you are in training or just trying to make it through to lunch, porridge is a good healthy food to start the day, the only drawback I can find from a health perspective, is that is is not gluten free (I will be including gluten free porridge recipes). Simply put, oats are a ‘good’ carbohydrate which means they are easily and slowly digested and stabilize blood-sugar levels.

This is my sugar and dairy free recipe.  I use watered down apple juice to cook out the oats and almond milk to finish.  If you don’t have almond milk, soya or any alternative milk will do.  You can also have it with  apple juice alone. Keep the porridge wet by adding more liquid. You don’t want the end product to be thick  and lumpy, better to aim for smooth and velvety. See fruit compote for another level to this recipe.

Ingredients (serves 2)

125g large oats (although any will do, stay away from the powdery quick-style type of oats if possible)
450ml apple juice and water (50:50)
150ml almond milk (or any other nut or alternative milk)
25g dried fruit (optional)
60g mixed nuts and seeds (e.g flaked almonds, hazelnuts, pumpkin seeds, sunflower seeds, poppy seeds). The small mixed bags they sell in supermarkets would be perfect.


Weigh your oats and put them into a heavy bottomed saucepan (weighing the oats ensures that you don’t get waste and you can monitor your intake).Add the dried fruit if you’re using them. Cover oats (and fruit) with the apple juice and water and mix.

In a separate small non-stick frying pan toast off the nuts and seeds.  When they are done take out of the frying pan and put onto a plate or they will continue to cook. Start cooking the porridge on a medium heat. Try not to leave the pot unattended as it tends to burn really easily, this will take between 5 and 7 minutes. When the oats are creamy and cooked stir in the almond milk until you have a smooth consistency.

Serve in a bowl with the chopped nuts and seeds sprinkled over.