Healthy Winter Breakfast Ideas

Healthy Winter Breakfast Ideas

From Kerry, Lauren, Rebecca, Marika, Simone, Joseph, Amelia and Kellie


Baked Oatmeal                                      Serves 10



2 bananas
2 cups blueberries (fresh or frozen)
2 cups rolled oats
1 tsp baking powder
3 tbsp slivered almonds
1 tsp cinnamon2 tbsp firmly pack brown sugar
1 egg
2 cups low fat milk (Use Zymil milk for Low FODMAP)
1 tsp vanilla essence
yoghurt to serve


  1. Preheat oven to 190 degrees Celsius and grease a baking dish with a little butter or cooking oil spray.
  2. Slice banana and place on bottom the baking dish with half the blueberries.
  3. In a separate bowl combine the oats, baking powder, cinnamon, sugar, 2 tbsp of almonds and the remainder of the blueberries. Stir gently to combine.
  4. Place the dry oat mixture on top of the bananas in the baking dish.
  5. Whisk the egg, milk and vanilla essence together in a bowl and pour evenly over oats. Wiggle the baking dish a little to let the milk mixture settle through the oats.
  6. Place the remainder of the almonds on top and bake for 35-40 mins.
  7. Serve with yoghurt.


Wholemeal Banana and Flaxseed pancakes                                Serves 3-4


100g wholemeal self-raising flour (use Coconut flour for Low FODMAP)

1 tsp flaxseeds

1 egg100ml semi-skimmed milk (Use zymil milk for Low FODMAP)

2 small bananas, sliced

2 tsp rapeseed oil

4 tsp honey (Use Maple syrup for Low FODMAP)

4 strawberries, quartered


  1. Sift the flour into a large mixing bowl and then stir in the flaxseeds.
  2. Whisk the eggs and milk together in a jug.  Make a well in the center of the flour/flaxseed mixture and add the egg/milk.  Using a whisk, gently move the flour mixture into the wet ingredients until smooth.  Add the sliced banana and mix.
  3. Heat half the rapeseed oil in a large pan over a medium heat and pour 2 tablespoons of the pancake mixture at a time.  Cook on one side for 1-2 minutes, until golden brown on the bottom and you see the pancake puff up. Flip and cook for a further 1-2 mins.
  4. Remove from the pan and keep warm (can be put into oven on very low heat) until the remainder of the mixture is used.
  5. Serve pancakes drizzled with honey (or maple syrup) and scatter the strawberries over the top.


Tip:   The pancakes can be frozen after cooking and re-heated in the toaster for a super quick warm breakfast.


Ideal toppings:  Spread some goats cheese and fresh berries with small drizzle honey or  Low fat ricotta cheese with sliced pear.

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