Breakfast Ideas

On this page:

  • Denise’s famous winter oats
  • Overnight oats
  • Eggs, glorious eggs!
  • Frittata


Denise’s Famous Winter Oats

Okay, so they are only famous in my house but hey, I’m here to spread the joy and deliciousness! You will have to forgive me – the lighting in my kitchen combined with my terrible photographic skills don’t really do much to inspire, but you will have to trust me on this – this tastes A-MAZING. And I can throw it together in under 5 minutes which is great when you are pushed for time during the week. I’m also not a fan of sloppy porridge so this is a bit drier and chewier (and tastier if you ask me).

Stewed apples:

  • 4 granny smith apples
  • 1/2 tsp Ceylon cinnamon
  • 1 clove (remove after cooking)
  • a splash of water


Stewed apples (pre-made)

  • 5-6 dessert spoons of organic rolled oats
  • 1 heaped dessert spoon of organic shredded coconut
  • boiling water (to cover oats)
  • Handful of crushed walnuts
  • PRO-TIP: I pre-make the stewed apples and have them ready to go in the fridge (should last you the week)
  • Add the oats and coconut to a small saucepan and just cover with boiling water
  • Cook stirring every minute or so until the water has reduced
  • Throw in a few good spoonfuls of apples and the walnuts and stir
  • When it is warmed through and the water has virtually evaporated, you are good to go!
  • Try stewed pears with fresh ginger (OMG YUMMMMM!!!)
  • Add fresh or frozen blueberries at the end for some extra antioxidants
  • Add in a couple of heaped dessert spoons of ground linseed for some extra fibre
As you can see I’m also pretty lax with measurements (seriously who has time in the morning?) so play with quantities and find what works for you.


Overnight Oats

Sometimes you just want something you can grab from the fridge in the morning and especially in the warmer months, you don’t want a hot breakfast either.  So here is the perfect solution!  Overnight oats.

Ingredients (version 1):

  • 1 cup rolled oats
  • 1 cup water or milk of choice e.g. almond
  • An extra 1/3 cup of water
  • 2 tbsp. natural peanut butter
  • 1.5 tbsp. chia seeds
  • 1 tbsp. maple syrup
  • 2 tsp. cacao powder (note its teaspoons for this, not tablespoons – I may have learned this the hard way…)
  • Optional toppings: half a sliced banana, a small handful of crushed walnuts

Ingredients (version 2):

  • 1 cup rolled oats
  • 1 cup water or milk of choice e.g. almond
  • An extra 1/3 cup of water
  • 1 tbsp. chia seeds
  • 1/4 cup vanilla protein powder (I use AT Health – available in clinic)
  • Optional toppings: berries are great with this, as well as a drizzle of nut butter and sprinkling of hemp seeds


  • Throw everything in a glass bowl
  • Mix well
  • Cover and place in the fridge overnight
  • These keep well for up to 5 days in the fridge (so are great to make on Sunday night for the week ahead)


  • Play with these to mix up the flavours!
  • Want some ideas?  How about pear and ginger (yummmm!!), apple and cinnamon (you know it’s my favourite) to get you started?
  • If you need a hit of protein, add you favourite top quality protein powder (with a pinch more water)


Eggs, glorious eggs!

Eggs are seriously a-mazing. They are the number one source of choline (an often overlooked but essential nutrient for health and wellbeing), are a great source of protein and they fill you up.  But most of all, they are incredibly versatile and taste delicious!

How to eat eggs:

  • soft poached is my favourite (I mean who doesn’t love a runny yolk?)
  • fried or gently scrambled over a low heat (super important) in a little olive oil, butter or ghee
  • in a frittata (see recipe below)
  • in a veggie hash (gently stir fry loads of chopped up veggies and pour eggs with fresh herbs over the top and stir until just cooked – delicious!)
  • soft-boiled (4 minutes in boiling water, run under cold water and put straight in the fridge – breakfast or a snack on the go!)

What to have with eggs:

  • avocado and spinach are a must in my world
  • gently stir-fried mushroom, spring onion and spinach or kale is also a favourite
  • oven roasted veggies such as tomatoes, capsicum, asparagus and red onion (really whatever floats your boat!)
  • smoked salmon (okay now I’m drooling just a little bit)
  • bacon (good quality and NOT every day folks – I eat it once a month on average and I really enjoy it)
  • toast – but make sure it’s quality e.g. traditional sourdough, rubbish-free gluten free bread, etc.



Guess what?  This is an easy breakfast OR lunch idea.  I usually make one at the start of the week, freeze a few slices for when I’m having a ‘I can’t be bothered cooking’ day (we all have those) and eat the rest throughout the week.  And it’s delicious. 


  • Whatever veggies you like (I used pumpkin, red onion, capsicum and halved cherry tomatoes) chopped into small chunks (for faster cooking)
  • Around 8 eggs (depends on the size of your pan and how hungry you are)
  • A couple of good sprinkles of dried Italian herbs (e.g. rosemary, thyme, oregano, basil)
  • Salt and pepper to taste
  • Optional extras: fresh herbs (e.g. basil), lightly steamed kale or spinach


  • Get your favourite cast iron pan out of the cupboard
  • Throw your veggies in and roast in the oven at 180 degrees for 20-30 minutes or until soft
  • Remove the pan from the oven
  • Add lightly steamed kale or spinach
  • In a large glass bowl – crack the eggs, add salt and pepper, dried herbs and fresh herbs and a splash of water (maybe 1/4 cup) to make the mix go a little further – whisk or stir until all combined
  • Pour egg mix over veggies in your cast iron pan
  • Throw it back in the oven for 15 minutes or until cooked through (check with a skewer)


  • Let it sit for at least 10 minutes before slicing and serving
  • This also freezes really well for those days you just can’t be bothered making anything – gently reheat in the oven and serve with some mixed green leaves in a salad dressing with olive oil and balsamic vinegar – YUM!