Quick-breakfasts

Healthy Breakfast Recipes: Plum and Yoghurt Muesli Pots

We know you don’t have a lot of time in the morning for a healthy and delicious breakfast, but these plum and yoghurt muesli pots are quick to make and taste like a decadent cafe treat. Really pressed for time? Roast the plums the night before, and all you have to do is assemble them in the morning. Don’t have plums on hand? Just roast apricots, nectarines or peaches. Yum!

Serves 4

Ingredients

8 blood plums, halved with stones removed

1/2 cup brown sugar

400g thick Greek yoghurt

1 1/2 cups toasted muesli

Method

  1. Place the plums onto a baking dish lined with baking paper, sprinkle with brown sugar and 1/2 cup water, cook under a preheated grill until the plums are soft.
  2. Divide half the plums between four serving glasses, top with yoghurt, muesli and finish with remaining plums and syrup.

What’s your favourite healthy breakfast?

April 8, 2015

Vanilla Bean Yoghurt Pikelets Recipe

We’ve had a craving for good ol’ pikelets, so we’re sharing this best pikelet recipe which makes a healthy breakfast or delightful afternoon tea. Serve with a dollop of yoghurt and fresh strawberries or homemade jam and maple syrup.

Preparation time: 15 minutes 
Cooking time: 20 minutes 
Serves: 3 – 4

Ingredients

1 cup (245g) five:am Vanilla Bean organic yoghurt (additional to serve)
2 free range organic eggs
1 cup organic self raising flour
Cooking oil spray
Fresh strawberries and jam, to serve

Method

1. Beat eggs lightly in a bowl. Add five:am organic yoghurt and whisk.

2. Add flour and whisk until combined. Mixture should be soft dropping consistency (it should drop slowly off a spoon without shaking it). Allow mixture to stand for 10 minutes.

3. Heat a non-stick frying pan on a medium heat and lightly spray with cooking oil.

4. Place one tablespoon of the mixture for each pikelet into the frying pan, cook several at a time.

5. When small bubbles form on the edge of the pikelets, flip them. Cook until the underside is golden and remove from pan to cool. Repeat until mixture is finished. Makes approximately 24 pikelets.

6. To serve, spread pikelets with your favourite jam, a small dollop of five:am Vanilla Bean organic yoghurt and fresh strawberries.

NOTES

1. Pikelets can be made ahead of time and frozen in an airtight container for up to 3 months.

October 15, 2013