Breakfast recipes are having a savoury makeover. From lentil porridge to avocado granola, morning fare never looked so surprising – or tasted so good
With the help of Annie Morris, Jonny Shimmin and their new book Spoon we have rounded up some of the best savoury breakfast recipes that will make you forget sugary cereals. With ingredients such as beetroot and chilli more and more of us are discovering the sustaining power of savoury breakfasts – and these will make it easy.
AVOCADO PORRIDGE WITH SWEET CHILLI
Avocado on toast is out, avocado on porridge is in. It sounds like a strange combination but according to Spoon’s Annie, this recipe is a perfect harmony of flavours. The combined taste of lemon and sweet chilli will wake you up and give you the nudge you need to kick start your day.
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Makes 2–3 bowls
Sweet chilli jam
1⁄2 fresh red chilli
2 tablespoons honey
Porridge
125 g (4 oz/1 cup) oats (oatmeal)
250 ml (81⁄2 fl oz/1 cup) water
250ml(81⁄2floz/1cup)milk (any kind)
squeeze of lemon juice
Topping
1 ripe avocado
- To make the sweet chilli jam, deseed the chilli and slice it into thin strips. Place the chilli and honey in a pan over a medium heat and cook for 5 minutes until it forms an almost jam-like consistency.
2. To make the porridge, place all the ingredients in a pan and cook over a medium heat for 5–10 minutes.
3. Slice the avocado in half and remove the skin and stone.
4. Then slice each half into thin strips. 4. Dividetheporridge into bowls and top with the avocado and a drizzle of the sweet chilli jam.
AVOCADO WITH SAVOURY GRANOLA CRUNCH
Annie describes this granola as a ‘healthy Bombay mix’, adding a spicy kick to the cooling and creamy avocado. This yummy granola recipe also tastes great as a light lunch and if you make up a big batch it can be enjoyed all week long with minimum effort.
Makes 8 bowls
handful of raisins or sultanas (optional), to garnish
1 avocado, to serve
125g(4oz/1cup)spelt
125 g (4 oz/1 cup) oats (oatmeal)
2 tablespoons pumpkin seeds
60 g (2 oz/1⁄3 cup) cashew nuts roughly chopped
1 teaspoon turmeric
1 teaspoon ground cinnamon
1⁄2 teaspoon ground ginger
pinch of salt
1⁄2 teaspoon dried chilli flakes
60 ml (2 fl oz/1⁄4 cup) coconut oil
Preheat the oven to 180°C(350°F/Gas4).
- Place all the dry ingredients in a large mixing bowl and mix to ensure everything is evenly combined.
2. Melt the coconut oil in a small pan over a medium heat. Pour it into the dry ingredients and stir to combine.
3. Spoon the mixture onto a baking tray lined with baking parchment, spreading it into a thin, even layer.(Use 2 trays if needed.)
4. Bake on the middle shelf in the oven for 15 minutes, removing the tray from the oven and stirring the ingredients thoroughly halfway through, spreading them evenly across the tray to prevent the granola from burning at the edge. Bake until the mixture starts to colour, then remove from the oven and leave to cool.
5. Garnish with a handful of raisins or sultanas to add a little sweet hit, if you like.
6. Slice the avocado in half and remove the stone. Place in a bowl and sprinkle your savoury granola on top.
MORE: 10 breakfast bowl recipes to fill you up fast
BEETROOT BIRCHER WITH APPLE + WALNUTS
Not only is this vibrant beetroot Bircher great to look at it also increases levels of antioxidant enzymes in the body. It is one for the breakfast lover that likes a bit of sweet mixed in with their savoury as apple and walnut add warm, earthy and sweet autumnal flavours. Definitely one for your Instagram.
Makes 2 bowls
Bircher
1 cooked beetroot (beet) 1 tablespoon apple juice 125 g (4 oz/1 cup) oats (oatmeal) 100 ml (31⁄2 fl oz/1⁄3 cup) coconut
yoghurt 100 ml (31⁄2 fl oz/1⁄3 cup) water 1⁄2 apple, peeled and grated
Toppings
- toasted walnuts chopped apple
2. Blitz the beetroot with the apple juice.
3. Place the rest of the ingredients for the Bircher in a mixing bowl and stir to combine.
4. Transfer the beetroot mixture to the bowl and stir.
5. Cover and place in the fridge overnight.
6. The next morning, divide the mixture between 2 bowls. Serve with the suggested toppings.
LIGHT LENTIL GRANOLA
This is truly breakfast like you’ve never had it before. Start your day right with a healthy, hearty protein packed serving of quinoa and lentils. This granola is another mixture of savoury and sweet as it contains maple syrup, vanilla and orange flavours.
Makes around 8 bowls
Dry ingredients
175 g (6 oz/3⁄4 cup) red lentils
4 tablespoons amaranth
60 g (2 oz/1⁄3 cup) quinoa flakes
60 g (2 oz/1 cup) coconut flakes
4 tablespoons puffed rice
60 g (2 oz/1⁄2 cup) dried cranberries
Wet ingredients
200ml(7floz/scant2⁄3cup) maple syrup
2 tablespoons rapeseed oil
1 tablespoon vanilla extract
1⁄2 teaspoon ground cardamom
1⁄2 teaspoon salt zest of 1 medium orange
Preheat the oven to 180°C (350°F/Gas 4).
- First, cook the lentils in a pan of boiling water for about 15 minutes, until ‘al dente’. Drain, then leave them to cool and pat dry.
2. To ‘puff’ the amaranth, place a heavy-based pan over a medium heat and let it get hot. Test the heat by adding one or two of the amaranth grains to the pan. They should pop (like popcorn) pretty much straight away. Add 1 tablespoon at a time and put the lid on the pan, moving the pan constantly. The whole batch should be puffed in 20–30 seconds. Once done, set aside in a bowl to cool and make the next batch.
3. Setting the cranberries aside, combine all of the dry ingredients in a large bowl.
4. Put all of the wet ingredients into a separate bowl and use a fork or whisk to emulsify the maple syrup with the oil (the colour becomes lighter when this happens).
5. Add the wet ingredients to the dry and mix to ensure that all the ingredients are well combined.
6. Spoon the mixture onto a baking tray lined with baking parchment and spread it into a thin, even layer. (Use 2 trays if needed.)
7. Place the tray on the middle shelf in the oven and bake for 18–20 minutes. Remove the tray after 10 minutes and stir the ingredients thoroughly, spreading them evenly across the tray to prevent the granola from burning at the edges. The granola will crisp up as it cools and have a really crunchy texture (much more so than with oat-based granola).
8. Add the cranberries to the cooled granola.
MORE: 10 best healthy breakfasts in London
SAVOURY PORRIDGE WITH LEMON-ROASTED FENNEL, BEETROOT CHIPS, BASIL OIL + SUNFLOWER ‘PARMESAN’
Although this savoury recipe may seem daunting at first, don’t be put off. It is simple to prepare if you have a bit of time on your hands and everything except the porridge can be made in advance. It will all be worth it to trade in this flavoursome morning meal for your run of the mill avocado on toast.
Makes 4 bowls
Lemon-roasted fennel
1 large fennel bulb olive oil 1⁄2 lemon salt and freshly ground black pepper 3 tablespoons water
Beetroot chips
3 beetroots (beets) drizzle of olive oil pinchofsalt
Basil oil
6 fresh basil sprigs, including stems 5 tablespoons olive oil
Sun flower ‘Parmesan’
140g(41⁄2oz/1cup)sunflower seeds
2 tablespoons olive oil
4 tablespoons nutritional yeast
flakes* 1 teaspoon agave syrup
pinch of fine sea salt
Porridge
125 g (4 oz/1 cup) oats (oatmeal), rinsedandsoakedforatleast 6 hours
olive oil 1⁄2onion,finelychopped 2 garlic cloves, finely chopped 1 celery stalk, finely chopped 750ml(24floz/3cups)vegetable
stock, or 500ml (17 fl oz/2 cups) water plus 11⁄2 vegetable stock cubes
pinch of dried chilli flakes 3–4 thyme sprigs or 11⁄2 teaspoons
dried thyme 125 ml (4 fl oz/1⁄2 cup) white wine juice of 1⁄4 lemon 2tablespoonsoatcreamorcream
of choice 1 tablespoon nutritional yeast flakes 1–2 teaspoons agave syrup freshly ground black pepper
Preheat the oven to 200°C (400°F/Gas 6).
- Quarter the fennel and remove the hard stalks. Rinse thoroughly. Put in an oven proof dish and drizzle with the olive oil. Zest the lemon, then cut in half and squeeze the juice from one quarter. Add the lemon zest, lemon juice, salt and pepper to the dish. Pour over the water and roast for 35–45 minutes, turning the fennel pieces over half way through.
2. To make the beetroot chips, heat the oven to 150°C (300°F/Gas 2). Peel and thinly slice the beetroots, using a sharp knife or a mandoline.
3. Spread out the beetroot slices on a baking tray lined with baking parchment. Drizzle with just a little olive oil and sprinkle with salt. Massage the oil into the beetroot slices. Be careful not to add too much oil. Make sure the beetroot slices are spread out evenly (some overlapping is fine) and roast for 1–2 hours (depending on desired crispiness). Turn off the oven and leave to cool inside, where they will crisp up. Store in a paper bag at room temperature.
4. Roughly chop the basil and blend with the olive oil using a handheld blender. Store at room temperature until ready to use.
5. To make the sunflower ‘Parmesan’, lightly toast the sunflower seeds in a frying pan (skillet) until fragrant and slightly browned. Leave to cool. Finely chop the sunflower seeds, leaving some coarse pieces, and place in a bowl. Combine with the olive oil, yeast flakes and agave syrup. Season to taste. This keeps well in a jar in the fridge for about 1–2 weeks.
6. For the porridge, soak the oats in plenty of water overnight (or in the morning, if you’re planning to make it in the evening).
7. Discard the soaking water and place the oats along with some oil, the onion, garlic and celery in a large pan. Stir-fry over a medium heat until fragrant.
8. Heat the vegetable stock (or water and stock cube) in a separate pan. The stock should be salty but not overly so.
9. Add half of the stock to the oats and leave to simmer over a medium–low heat until the stock is reduced by about half. Then add the chilli and thyme. Keep adding more stock to the oats gradually, increasing the amount as it reduces. Stir occasionally, then more often, as the porridge cooks.
10. Once all the stock is used and the oatmeal starts to develop a risotto-like consistency, add the wine and lemon juice. Leave to simmer, stirring occasionally for a minute or so. Add the oat cream, yeast flakes, agave syrup and pepper, and leave to simmer for a moment until the porridge has reached the consistency you like. Taste and add more pepper, chilli or salt if you like.
11. Serve the porridge topped with the roasted fennel and beetroot chips. Scatter over the sunflower ‘Parmesan’ and finish with a drizzle of the basil oil.
MORE: 5 protein breakfast recipes
SPICED CARROT BIRCHER
Sneaking grated carrot into your breakfast is a great way to add flavour, nutrients, texture and colour to a boring bowl of porridge. Prepare this breakfast before bed and look forward to waking up.
Makes 2
100 g (31⁄2 oz/3⁄4 cup) oats (oatmeal)
100 ml (31⁄2 fl oz/1⁄3 cup) milk (any kind)
100 ml (31⁄2 fl oz/1⁄3 cup) natural yoghurt
60 ml (2 fl oz/1⁄4 cup) water 1 carrot, peeled and grated 1⁄2 apple, peeled and grated 1 teaspoon maple syrup
1⁄2 teaspoon ground cinnamon 1⁄4 teaspoon ground nutmeg
Toppings
dried dates walnuts maple syrup (for those with a sweet tooth)
- Place all the ingredients for the Bircher in a mixing bowl and stir to combine.
2. Cover and place in the fridge overnight.
3. The next morning, divide the mixture between 2 bowls. Serve with the suggested toppings.
Spoon, by Annie Morris and Jonny Shimmin (hardie Grant), £15
Spoon is a book dedicated entirely to that all important first meal of the day. Morris and Shimmin have created a book filled with breakfast bowls both sweet and savoury. This recipe book boasts some interesting flavour combinations that are perfect for the more adventurous breakfast-maker.
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