Oats are without doubt my all time favourite breakfast ingredient.

Not only are they delicious, they provide a slow release of energy, keeping you fuller for longer and they are just so blooming versatile. So to demonstrate my love for these little grains, I wanted to share my three favourite oat-based breakfasts, all of which are around 400 calories, so not big spenders on the waistband front either.

1. ‘Cherry Bakewell’ Smoothie

This is my current go-to brekkie of choice. I’m often running late, so being able to whizz this up and take it with me is a godsend. Plus the addition of chia seeds means it gives you a little burst of much-needed energy in the morning. Not to mention it tastes like a really naughty calorie-laden milkshake. Win win, I say!

Smoothie in a glass with strawIngredients:

  • 80g frozen cherries
  • 1 medium banana
  • 35g oats
  • 250ml almond milk – preferably unsweetened
  • 1 tbsp chia seeds

To make:

  1. Pop all of the above ingredients into your blender or smoothie maker and whizz.
  2. Drink immediately.

Tip: When you have bananas that have seen better days, don’t throw them away! Instead chop them up and pop into the freezer. You can then take them out whenever needed and they will give your smoothie a creamy, thick and ridiculously yummy taste and texture

2. Nutella baked oats

Adapted from a Slimming World recipe, this is the closest thing you will get to eating cake for breakfast. And you won’t feel guilty about it. Perfect for a weekend treat or when you have a little more time.



  • 35g oats
  • 50ml milk (I use almond)
  • 1 large egg
  • 2og Cadburys highlights powder
  • 1 tbsp Nutella

You will also need three silicon cupcake molds – you can get these from most kitchenware stores such as Wilko or Lakeland.

To make:

  1. Pre-heat your oven to 200 degrees / Gas Mark 6. Mix together the oats, milk and eggs in a mixing bowl or jug. Add the highlights powder and mix until smooth.
  2. Lay out your silicon molds onto a baking tray and pour the mixture a third of the way up each mold.
  3. Dollop your Nutella into each mold (sharing out the 1 tbsp between the 3 molds) so that it’s sitting in the middle.
  4. You now need to cover the Nutella by pouring over the rest of your mixture into each mold.
  5. These now need to go into the oven for 25-30 minutes, or until they resemble cakes and are hard on the top. If you tap them they will feel hollow.
  6. They can be eaten on their own (hot or cold) or you can serve with raspberries and natural yoghurt. Delish!

3. Overnight Oats

This can hardly be called a recipe it is that simple. If you are a fan of porridge, but get a bit fed up of having it in the warmer months, then this is the breakfast for you. (You just need to remember to make it the evening before!)

It is also a great option if you work in an office and like to have your brekkie ‘al desk-o’.

oats board 2


  • 35g oats
  • 250g quark (1 tub – I use Lake District, vanilla flavoured)
  • 75g frozen berries

To make:

  1. Mix together the three ingredients above and transfer to a lunchbox, jar or any handy container you have. It just needs to be air tight.
  2. Pop into the fridge and leave overnight.
  3. Enjoy straight out of the container the following morning or if you are feeling posh, you can scoop out into a bowl and add some extra fruit of your choice.

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