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6 savoury breakfast recipes that will make you forget sweet cereals


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 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


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


1 ripe avocado

  1. 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.



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


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).

  1. 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



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


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

100 ml (31⁄2 fl oz/1⁄3 cup) water 1⁄2 apple, peeled and grated


  1. 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 

6. The next morning, divide the mixture between 2 bowls. Serve with the suggested toppings.



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).

  1. 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



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



125 g (4 oz/1 cup) oats (oatmeal), rinsedandsoakedforatleast
6 hours

olive oil
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).

  1. 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



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


dried dates
maple syrup (for those with a sweet tooth)

  1. 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.


Spoonby 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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