Start your day right with these four easy, filling breakfasts
Vegan almond berry baked oats
Frozen berries are an economical choice for this breakfast bake, even in summer. Of course, you can always use fresh – especially if you grow your own or shop for own-brand ‘wonky’ produce at the supermarket. This makes a lovely, light pudding, too.
SERVES 4 PREP 5 mins COOK 40 mins EASY VE
150g porridge oats 2 tsp vanilla extract 225ml unsweetened almond milk, plus extra to serve (optional) 1 large, ripe banana, peeled 185g frozen mixed berries (ours had a combination of strawberries, blackberries and currants)
1 tsp maple syrup (optional) 1-2 tbsp toasted flaked almonds
1 Heat the oven to 190C/170C fan/gas 5. Tip the oats into a heatproof bowl, then pour over 450ml boiling water from the kettle. Stir well, then stir in the vanilla and almond milk.
2 Mash the banana, then spread over the base of a medium baking dish (about 20 x 28cm and stir in the frozen fruit to combine. You want the banana to sweeten the berries, but you can add 1 tsp maple syrup, if you like. Pour over the oat mixture and scatter with the almonds. Bake for 30-40 mins until set and the fruit juices are bubbling at the edges of the dish. Scoop into bowls and serve with a little extra milk, if you like.
PER SERVING 228 kcals • fat 6g • saturates 1g • carbs 33g • sugars 9g • fibre 5g • protein 7g • salt 0.1g
Peanut butter smoothie
Whizz up a quick and filling vegan peanut butter smoothie made with rolled oats and banana. Brilliant for breakfast – you can freeze the banana for extra thickness.
SERVES 1-2 PREP 5 mins NO COOK EASY VE
Blitz 200ml oat milk, 1 banana, peeled and chopped, 20g peanut butter, 1 tbsp rolled oats, a pinch each of ground cinnamon, allspice and nutmeg (optional) and a small handful of ice cubes together in a blender (it should be suitable for crushing ice) until smooth. Pour into a tall glass or divide between glasses and serve.
PER SERVING 193 kcal • fat 7g • saturates 2g • carbs 26g • sugars • 16g • fibre 3g • protein 4g • salt 0.2g
Tropical breakfast bars
SERVES 10 PREP 5 mins COOK 40 mins EASY
3 tbsp vegetable oil, plus extra for the tin 2 large, ripe bananas, peeled 1 egg, beaten 70g light brown soft sugar 250g nutty muesli 100g tropical dried fruit mix
1 Heat the oven to 180C/160C
