Breakfast Recipes

Our go-to brekkie

Busy days gives us less time in the kitchen. Nevertheless, brekkie needs to be eaten and preferably it should be both delicious and nutritious! 

Our go-to brekkie and all-time favorite is inspired by non-other than food blogger Deliciously Ella! This overnight oats-recipe will give you more time in the morning and keep you full until lunch! Delicious to eat at home or on the run.

1 cup oats
1 1/2 cups of almond milk
2 tablespoons of peanut butter
2 tablespoons of maple or agave syrup
1 tablespoon of chia seeds
Handful of raisins

Chopped nuts
Peanut butter
½ banana

Place all the ingredients in a big bowl or a jar and stir well. Place in the fridge overnight. Top with some chopped nuts, a dash of yoghurt and some extra peanut butter if you can´t get enough! A little tip is to add some banana too, really gives it that extra yummy taste! Enjoy

By: Henriette Danielsen / Recipe inspiration and photo cred: Deliciously Ella

Breakfast Recipes

Vegan Chocolate Pancakes

What better way to start your day than with a little chocolate? We got your attention now didn’t we? Make your breakfast dreams come true with these yummy vegan chocolate pancakes. 

We have fallen completely in love with Happy Health Blog, and Natalie, the talented powerwoman behind the blog was kind enough to let us share the recipe to these fluffy and delicious pancakes. And lets just say: if you thought you knew how to make awesome pancakes, you never made these. Perfect for weekends or whenever you want to surprise a loved one with a yummy brekkie.

Ingredients (about 10-15 pancakes)
3/4 cup gluten-free oat flour
1/2 cup brown rice flour
1/4 cup buckwheat flour
1/4 potato starch
2 tbsp tapioca flour
1/3 cup cocoa powder
2 tsp baking powder
A pinch of sea salt
1 ripe banana
1 1/2 tbsp melted coconut oil + some more for cooking
1 tsp vanilla extract
1 1/4 cup non-dairy milk 

Toss all ingredients in a blender, blend until well combined. Over medium heat, pour 1/4 cup of pancake batter on a well-oiled pan. I use unscented coconut oil. When bubbles start to form on the surface of the pancake, flip and cook it for a minute on the other side. Garnish with berries and vegan Nutella. Enjoy!

By: Henriette Danielsen / Photo and recipe cred: Happy Health Blog 

Breakfast Recipes

In the kitchen with Del

September is here and I want to inspire you to set up a new and healthy habits for fall.

Morning is my favorite time of the day and I believe that a good and healthy morning routine is a great start to your day: you feel refreshed and embrace the day in a good mood with a smile on your face.

Let me show you my personal morning routine in a short video with two easy recipes that won’t take you more than 10 minutes to prepare. Take a look at the video below and to get the full recipes, click here.

By: Delphine Fortin,  Author and food blogger behind Del’s Cooking Twist. Find original recipe here / Video originally shared on God Morgon

Breakfast Recipes

Beetroot and ginger granola

This vibrant pink-colored beetroot and ginger granola is loaded with superfoods and will definitely bring some flavour to your morning.

1 medium beetroot (200g)
2 cups (160g) gluten-free oats
½ cup (85g) raw buckwheat
½ cup (60g) sunflower seeds
½ cup (60g) pumpkin seeds
½ cup (70g) raw unpeeled almonds 
½ cup (40g) coconut chips
¼ cup (40g) chia seeds
¼ cup (45g) fresh pitted dates, diced
1 small ginger, grated
2 tbsp. virgin coconut oil
½ cup (120g) unsweetened apple sauce
3 tsp grounded cinnamon 

Preheat the oven to 400 F (200 C). Wrap the whole beet in tin foil (with the skin) and place it in the oven for about 1 hour. In the meantime, put the almonds into a food processor and crush for 2-3 pulses until they are broken into pieces (not too small). Place into a large bowl with all the dry ingredients except the cinnamon. Add the fresh pitted dates diced into very small pieces. Stir until combined.

After an hour or so, take the beet out of the oven. Peel it and puree it into a strong blender or food-processor until you get a smooth texture. Add some water if needed. In a small saucepan, melt the coconut oil. Add the beet puree, the unsweetened apple sauce, the freshly grated ginger, the ground cinnamon and ginger. Stir well until combined. Pour the beet mix over the dry ingredients and stir well. The mixture should be covered evenly and it should be slightly sticky.

Heat the oven to 340 F (170 C). Line a baking tray with parchment paper or silpat. Pour your granola mix into the prepared baking tray and bake for about 40 minutes, stirring well every 10 minutes, so the outer edges do not get burned. Remove from the oven and let cool for about 20 minutes. Store in an air-tight container for about two weeks.

By: Delphine Fortin,  Author and food blogger behind Del’s Cooking Twist. Find original recipe here!

Breakfast Recipes

Smoothie bowl

Smoothie bowls are as delicious as they sound and the ultimate go-to brekkie. They are healthy, filling, easy to make and super pretty!

The best part about smoothie bowls is that you can create pretty much any combo of flavours that you want and then top it with your favorite fruits and other crunchy things like muesli, nuts and seeds.

1 banana (frozen if possible)
1.5 dl frozen berries (blueberries/raspberries)

1.5 dl Oatly Havregurt
Topping of choice 

To make the smoothie, blend the ingredients until you get a smooth and creamy consistency. Then top with topping of your choice. Chopped fruit, more berries, seeds, a dash of peanut butter etc. True morning delight.

By: Morgane Oléron / Photo cred 

Breakfast Nutrition

Colorful oatmeal

We’re huge fans of colorful food, like smoothies and acai bowls. However, during the colder months it can be nice to get some warm food into our freezing bodies.

This oatmeal is a perfect way to start the day, but can as easily be made for lunch or in the evening as well. Maybe after a workout or simply when hunger strikes. Just don’t forget the blueberries; it’s what gives it the lovely color.

Ingredients (serves 2)
2 dl oatmeal
4 dl water
1 dl frozen blueberries
1 banana
Superfood (like goji berries and mulberries)

Mix the oatmeal, frozen blueberries and water and bring to boil very slowly, and don’t forget to stir. After about 2-3 minutes it’s done. Top with the banana and superfood and you’re ready.

By: Henriette Danielsen

Breakfast Nutrition

A delicious way to use your ripe bananas

Do you ever wonder what to do with all your overripe bananas? Why not make a delicious banana-chia pudding with a taste of coconut?

Overripe bananas provide you with the possibility of many great recipes! We’re talking nice cream, cookies, waffles and chia pudding – yummy! They’re truly a blessing, not a curse!

3 tsp. chia seeds (we used these from Holistic Sweden)
1 tsp. agave syrup (or honey)
1 cup coconut cream
2 ripe bananas (one for topping)
Coconut flakes for topping

Blend the coconut cream (if you don’t have cream, use only the thick part from a can), banana and agave syrup. Transfer the mixture to a glass bowl or large jar and stir in the chia seeds until well combined. Put in the fridge for about 2 hours (preferably overnight). When you’re ready to enjoy this yumminess give it a stir and add the coconut flakes and some more banana on top.

By: Henriette Danielsen / Photo cred 

Breakfast Nutrition

Crunchy carrot toast

Tired of your old, sweaty cheese sandwich? Pimp up your brekkie with the crunchy powerfood: carrot! Available all year around and packed with nutrients.

Fun fact: The orange colored carrots we know today were introduced in the late 16thcentury.

Dark bread or toast
Crème cheese
Grated carrots
Salad for topping

Simply smear crème cheese on a slice of bread and top with created carrots and salad. Serve with a big cup of coffee or other beverage you might prefer.

By: Henriette Danielsen

Breakfast Nutrition

Overnight oats

We love to prepare food the night before that can be enjoyed the morning after. Remember that time can have a positive and essential impact in the process of cooking. A great example of this is the fermentation process which is essential and makes sourdough bread and kimchi as delicious as it is.

This recipe is super easy to make and you will save a lot of time, leaving you with a balanced and happy tummy.

50g oats (you can also use buckwheat flakes or gluten free oats)
1/2 tsp ground cinnamon
1/2 medium apple (diced into smaller pieces)
1.2 dl almond milk
1 1/2 tsp honey (or agave syrup)
1 tbsp. chia seeds (or flax seeds)
1 cm fresh ginger (peeled & finely chopped)
A pinch of Himalayan salt

Optional: 1 dl plain Greek yogurt (to make it creamier)

Add all ingredients in a jar or bowl in the following order: oats, cinnamon, ginger, salt, apples, almond milk, maple syrup, yogurt, and preferred seed. Just let it be in different layers – do not shake. Seal the jar or bowl with a lid or plastic wrap and refrigerate overnight. When your ready to eat your brekkie, shake the jar or empty everything into a serving bowl and stir to combine. Add Greek yogurt (or almond milk) if you prefer a thicker/thinner consistency. Add any desired topping (like dried nuts, fruits or maple syrup) and enjoy!

By: Linnéa Nilsson /

Breakfast Nutrition

Crunchy granola

Looking for a healthier option then cereal for breakfast? Then granola fits the bill! This recipe is super easy and can be stored in a glass jar on the kitchen counter. Start your week with come crunchy granola!

Fact: Granola is a good source of healthy fats, which come from the nuts, seeds and oils it contains.

2 dl almonds
2 dl walnuts
2 dl hazelnuts
2 dl sunflower seeds
2 dl linseeds
3 dl sesame seeds
2 dl dried coconut
2 dl water
1 dl rapeseed oil
1 tsp. cinnamon
1 tsp. cardamom
A handful of goji berries
A handful of raisins

Preheat the oven to 180 degrees. Finely chop all the nuts and mix them with all the seeds and dried coconut in a big bowl. Add the water, oil, cinnamon and cardamom and stir well. Spread it out in a baking tray and bake in the oven for about 15-20 minutes, until golden brown. Keep an eye on it so it doesn’t get burned. A tip is to take it out mid ways and stir a little. Let it cool off before mixing in the raisins and goji berries. Serve with yogurt and fresh berries.

By: Henriette Danielsen / Recipe inspired by: KamillaK / Photo cred