The breakfast bowl you'll want to eat every morning!

Coconut, Fig + Cinnamon Toasted Muesli (with coconut, rhubarb and strawberry compote).

They don’t call breakfast the most important meal of the day for no reason, do they? So to start your day the right way, give your body the nourishment it deserves. This ridiculously yummy breakfast bowl (compliments of H2Coco) is a cinch to make and will ensure you’re prepped and ready for the week ahead — no more excuses!

Ingredients
Coconut and Cinnamon Toasted Muesli

• 200g coconut oil like H2coco Organic Virgin Coconut Oil
• 150g honey
• 1tsp ground cinnamon
• 750g rolled oats
• 75g toasted pepitas
• 75g toasted sunflower seeds
• 50g goji berries
• 150g toasted shredded coconut
• 300g dried figs, finely sliced
• 2tsp ground cinnamon

Coconut, Rhubarb and Strawberry Compote

• 200g rhubarb, roughly chopped
• 100g frozen strawberries
• 2tbs coconut oil
• 30ml water
• 2 orange peel strips
• 1 cinnamon stick 
• 1⁄2 vanilla bean

Method

• Pre-heat your oven to 160’C.
• For the muesli, place the coconut oil, honey and 1 teaspoon of cinnamon into a saucepan and over a medium to low heat. Heat the mixture and stir with a whisk for 3 minutes, until all the ingredients are combined.
• Divide the oats into two oven trays lined with baking paper and pour over the coconut mixture. Stir through the mix so the each oat is covered in the oil. 
• Place the trays into the oven and roast the oats for 40 minutes, stirring the oats every 10 minutes.
• Once the oats are golden brown, take them out of the oven and leave them to cool, making sure you continue stirring the oats every 5 minutes to prevent the oats from sticking together. 
• Once the oats have cooled completely add the rest of the dry ingredients and give the muesli a good stir.
• While the oats are toasting, prepare the compote by adding all the ingredients together in a small saucepan. Place the saucepan on the stove over a medium to low heat and cook the mixture down for 10 minutes, or until it has reduced to your desired consistency. Leave the mixture to cool before serving.
• Serve the muesli with yoghurt, the compote and fresh fruit.

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Baked eggs in bread cases Recipe

Photography by Mark Roper

Breakfast treats are easy with golden baked eggs served in a crusty bread base.

Serves: 6

Time to prep: 15 minutes

Time to cook: 30 minutes

Ingredients

• 1 onion, diced
• 1 tbs olive oil, plus extra to grease
• 1 large pita bread, split into 2 rounds, each cut into quarters
• 200g shaved ham
• 1/2 cup chopped basil, plus whole leaves to garnish
• 12 cherry tomatoes, halved
• 6 eggs

Method

• Preheat oven to 180°C. Heat oil in a frypan over medium heat and cook onions for 3-5 minutes until soft and lightly golden. Set aside.
• Lightly oil a 6-hole (200ml each) muffin tray. Line each hole with a pita quarter, discarding remaining 2 quarters. Divide onion, ham, basil and tomatoes into each tart and crack an egg on top. Cook for 25 minutes or until whites of the eggs are just cooked. Garnish with basil.

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Start the Day the Health Way

Apple and passionfruit Bircher muesli

Ingredients: 

• 2 cups Healtheries Apple & Raisin Bircher Muesli
• 1 1/4 cups apple juice
• 1/2 cup thick natural yoghurt
• 1 Granny Smith apple (skin on), grated
• 125g strawberries, hulled, chopped
• 1 tablespoon honey
• 2 passionfruit, pulp removed
• Extra chopped strawberries and thick natural yoghurt, to serve

Method:

Step 1: Place muesli in a bowl. Add apple juice. Stir to combine. Cover with plastic wrap. Refrigerate overnight.

Step 2: When ready to serve, stir yoghurt, apple, strawberries, honey and half of 1 passionfruit through muesli. Spoon into bowls. Top with extra strawberries and yoghurt. Drizzle with remaining passionfruit pulp. Serve.

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Hot Healthy Breakfast Ideas

Eating a healthy breakfast impacts your entire day, although many people skip this critical meal. Breakfast plays a role in helping to prevent overeating, promotes energy and improves memory, productivity, creativity and mood. There are quick breakfast options available, but many of them are cold. When weather turns colder, some people want a hot, healthy breakfast.

Quinoa Hot Cereal

The Martha Stewart website provides a recipe for quinoa breakfast that is not only hot and healthy, but also quick to make in the morning for breakfast. Regular oatmeal is also a good option for a hot, healthy breakfast, but quinoa offers some variety. A bowl of quinoa hot cereal takes approximately 25 minutes to make, but most of that time is allowing milk to boil, which lends itself to an easy breakfast to make while you're getting ready to go to work. The George Mateljan Foundation for the World's Healthiest Foods website indicates that a quarter cup serving of quinoa provides nearly 50 percent of the daily recommended intake of manganese and serves as a good source of iron, magnesium, copper and phosphorus. A serving of quinoa contains just nine calories. Quinoa porridge also contains blueberries, providing even more nutrients.

Peach Ricotta Pancakes

Pancakes are a common breakfast food, but making pancakes on the go for a hot breakfast may not be possible. The syrup and butter typically used with pancakes can make pancakes an unhealthy choice as well. "Best Health" magazine provides a recipe for peach ricotta pancakes that takes less than 10 minutes to make if, as the magazine suggests, you combine all the wet ingredients the night prior, store them in the refrigerator overnight and quickly mix in the dry ingredients in the morning. This hot, healthy breakfast of pancakes made with ricotta cheese receives a topping of fresh peaches, negating the need for butter or syrup for sweetness and cutting out much of the fat and calories associated with typical pancake breakfasts. The Fruit Pages reveals that a 100g serving of peaches serves as a good source of vitamins C and A and contains fibre, protein and trace amounts of vitamins B1, B2 and B6.

Eggs Benedict

Eggs benedict can serve as a hot, healthy breakfast by replacing the fattening butter sauce with a hollandaise sauce made of yogurt and replacing high fat ham or bacon with a single slice of lean ham. "Fitness" magazine offers a recipe for a healthier version of eggs benedict that should take no longer than 15 to 20 minutes to make. The George Mateljan Foundation for the World's Healthiest Foods website reports that one egg provides approximately 22 percent of the daily recommended intake of tryptophan and 20 percent of selenium and also serves as a good source of vitamins B2, B5 and B12, protein and phosphorus. The yogurt in the sauce also contains calcium, phosphorus, protein and vitamins B2 and B12.

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A Delicious & Nutritious Yoghurt, Berry & Qat Breakfast Trifle

Yoghurt is a very popular breakfast among dieters because it is tasty, convenient, healthy and available in a range of flavours. 

This recipe is a little fancier than your typical tub of yoghurt, but is equally as convenient, and a little healthier and more filling. 

We suggest using low fat or reduced fat yoghurt in this recipe.

Recipe Ingredients:

• 100g strawberries (approx 8)
• 200g strawberry/berry yoghurt (low fat or reduced fat)
• 50g oats
• 50g sultanas

Recipe Method:

1. Wash, hull and cut strawberries into quarters, set aside.
2. Using a clean wide lipped glass place ¼ of yoghurt in glass.
3. Sprinkle sultanas over the yoghurt followed by oats, then strawberries, next ¼ of yoghurt and repeat with sultanas, oats and finish with strawberries.

Serve and enjoy!

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