Ingredients

• 2 large eggs
• 150ml pot natural low-fat yoghurt
• 50ml rapeseed oil
• 100g apple sauce, or apple puree - (find in the baby food aisle)
• 1 ripe banana, mashed
• 4 tbsp clear honey
• 1 tsp vanilla extract
• 200g wholemeal flour
• 50g rolled oats, plus extra for sprinkling
• 1½ tsp baking powder
• 1½ tsp bicarbonate of soda
• 1½ tsp cinnamon
• 100g blueberries
• 2 tbsp mixed seed (we used pumpkin, sunflower and flaxseed)

Method

1. Heat oven to 180C/160C fan/gas 4. Line a 12-hole muffin tin with 12 large muffin cases. In a jug, mix the eggs, yoghurt, oil, apple sauce, banana, honey and vanilla. Tip the remaining ingredients, except the seeds, into a large bowl, add a pinch of salt and mix to combine.
2. Pour the wet ingredients into the dry and mix briefly until you have a smooth batter – don’t overmix as this will make the muffins heavy. Divide the batter between the cases. Sprinkle the muffins with the extra oats and the seeds. Bake for 25-30 mins until golden and well risen, and a skewer inserted into the centre of a muffin comes out clean. Remove from the oven, transfer to a wire rack and leave to cool. Can be stored in a sealed container for up to 3 days.

Ingredients

• 500g bag black forest frozen fruit mix, thawed
• 180g porridge oats
• 800g fortified soya yoghurt
• 6 tbsp almond butter
• 15g 85% dark chocolate, chopped
• 6 tsp toasted three-seed mix
• Handful of mint leaves (optional)

Method

1. Put 300g of the fruit in a bowl with the oats and yoghurt. Blitz with a hand blender until very smooth. Divide between six bowls, then top each bowl with the reserved berries, nut butter, chocolate and seeds.
2. Serve straightaway or cover and chill until ready to eat. Will keep chilled for four days. To serve, scatter over the mint, if using.

Ingredients

• 3 tbsp vegetable oil, plus extra for the tin
• 2 large, very ripe bananas
• 1 large egg, beaten
• 70g light brown soft sugar
• 250g nutty muesli
• 100g tropical dried fruit mix

Method

1. Heat the oven to 180C/160C fan/gas 4. Lightly oil and line a 20cm deep square tin with baking parchment.
2. Mash the bananas in a bowl until smooth, then stir through the oil, egg and sugar. Fold through the muesli, most of the tropical mix and a pinch of salt. Spoon the mixture into the tin and sprinkle with the remaining tropical mix. Bake for 35-40 mins, leave to cool in the tin, then turn out on to a board and slice into 10 bars. Will keep in an airtight container for four days.

Ingredients

• 80g frozen raspberries
• 50g rolled porridge oats
• 1 tsp maple syrup
• 1 tbsp peanut butter

Method

1. Stir the frozen raspberries into your oats with 150ml water and a pinch of salt, then cover and chill in the fridge overnight.
2. The next day, mix in the maple syrup, then top the oats with the peanut butter.

Ingredients

• 1 tsp oil
• 80g chestnut mushrooms, sliced
• 50g ham, diced
• 80g bag spinach
• 4 medium eggs, beaten
• 1 tbsp grated cheddar

Method

1. Heat the grill to its highest setting. Heat the oil in an ovenproof frying pan over a medium-high heat. Tip in the mushrooms and fry for 2 mins until mostly softened. Stir in the ham and spinach, and cook for 1 min more until the spinach has wilted. Season well with black pepper and a pinch of salt.
2. Reduce the heat and pour over the eggs. Cook undisturbed for 3 mins until the eggs are mostly set. Sprinkle over the cheese and put under the grill for 2 mins. Serve hot or cold.