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


Toast with a twist

A new and healthy trend has emerged in social media that has caught our attention; the sweet potato toast! It sounds a bit weird, we know, but give it a try! It’s super tasty.

Sweet potatoes are a full of vitamin A and C, in addition to calcium, potassium, iron and fiber. These orange-fleshed potatoes are also a good source of beta-carotene.

1-2 sweet potatoes
Almond butter
1-2 bananas
Lemon zest
Salt & pepper

Slice the sweet potato into pices (about the same size as a toast) and toast them. You will need to toast them two or three times to cook through. It should be slightly brown, but not to mushy. Give it some time, finding the technique. Add whatever you like as topping. We got inspired to try almond butter with banana and avocado with a little salt, pepper and lemon zest by

Let us know if you try it and what you think of it in the comment field below!

By: Henriette Danielsen / Photo cred:


The ultimate brekkie in just minutes

There is no better way (seriously) to start the day than with some fresh cooked oatmeal. It’s made in matter of minutes and keeps you full longer. We give you the ultimate brekkie recipe!

Fun fact: an oatmeal bath (yes, there is such a thing) has long been used to soothe inflamed skin from conditions such as chickenpox and sunburn. It’s made by simply adding 2 dl of oatmeal to your bathwater.

Ingredients (serves 4)
2 dl oats (preferably organic)
4 dl water
Some raisins
A pinch of salt

1 banana
A handful of goji berries
A handful of cacao nibs
Some almonds
Almond milk (homemade if you want)

Choose whatever you like as topping, we usually never end up with the same thing twice! And the almond milk can easily be switched out with hazelnut or coconut milk. There are endless possibilities.

Add the oats, water, raisins and salt in a pan and bring to boil on low heat. Stir constantly. It takes only a few minutes to get ready, and the oatmeal should have a soft, creamy consistency. Move into a serving bowl and top with fruit and berries. Add a dash of almond milk right before eating.

By Henriette Danielsen


Tasty topping

This recipe really speaks for itself and can lift up any yoghurt or nana ice cream bowl. Why make it more complicated? Follow our easy steps below and feel free to add the ingredients you love – maybe some coconut flakes, cranberries or raw cacao nibs?

2 dl flour (option: almond, coconut or buckwheat flour)
1 tsp ground cinnamon
1 dl almond (chopped into small pieces)
5 tbsp brown sugar (option: coconut sugar or honey)
25g normal or vegan margarine (melted)
A pinch of sea salt

Line a rimmed baking sheet with paper and preheat the oven to 160°C. Use a bowl and whisk together the flour, cinnamon, almonds, salt and sugar. Then add the melted margarine (little by little) and mix together until you can form small, pea-sized clumps. Spread the topping on the baking sheet and bake until brown and crunchy – approx. 20 minutes. Let cool before serving.

By: Linnéa Nilsson / Photo:


Breakfast Nutrition

The tummy friendly buckwheat porridge

Sometimes our stomachs can have a bad week and you might feel that everything you eat will leave you with cramps and bloating. Don’t panic we’ve got the perfect breakfast for you!

Buckwheat porridge is a good alternative for those who suffer from Gluten intolerance, allergy or IBS. It will leave you warm and full, ready to take on a new day.

Fun fact: Buckwheat has nothing to do with wheat, it’s actually a plant related to sorrel, knotweed, and rhubarb. It’s rich in both carbohydrates and proteins which will boost your entire system.

Ingredients (serves two)
1 cup of buckwheat grouts
2 cups of homemade almond milk or milk of your choice
1 cup of water
2 ripe bananas
1tbsp of honey or pure maple syrup
2tsp of cinnamon

Start by putting the buckwheat into a pan with one cup of boiling water, allow this to heat for a couple of minutes. Then stir in the sliced bananas, cinnamon and honey. Once the water is absorbed add one cup of almond milk and stir well. Allow it to keep cooking and gradually add in the second cup of almond milk when needed – don’t let the buckwheat run out of liquid. It should take about 20 minutes to cook completely. Top with anything you like!

By: Victoria Thoors

Breakfast Nutrition

Easy Peasy Waffles

Waffles are a familiar element in Scandinavian households. Despite easy access to fancy baked goods like croissants and cupcakes, waffles remain a classic. And since we are from Scandinavia we of course love waffles. Unfortunately the flour can be difficult to digest, but luckily there are alternatives. After testing many recipes we came up with a super delicious and healthier one. Perfect for breakfast in bed !

About 8 waffles
3 eggs
3 bananas
2 tsp cardamom
9 tbsp Turkish yoghurt
1 cup (2.5 dl) oatmeal

Mix everything in a blender or in a bowl and prepare in a waffle iron. Serve warm with homemade blueberry jam and raspberries (or other topping of your choosing).

By: Henriette Danielsen

Breakfast Nutrition

The famous chia pudding

You have probably heard of the trendy breakfast that everyone can’t seem to stop talking about, the famous chia pudding. Chia seeds are one of our favorite superfoods, because these little seeds do not only deliver a massive amount of nutrients and are loaded with antioxidants, but keep you full for several hours.

There are many different varieties of this brekkie, but we want to start with this classic version. This recipe is simple, requiring 3 basic ingredients that are totally versatile, including toping of your choice.

Step by step

chia_ing copy

3 tbsp chia seeds
2 dl (200 g) almond milk (homemade)
1 tsp cardamom

Mix the ingredients in a jar with a lid. Close the lid and shake the jar so everything is combined. If you don’t have a jar with a lid, just use a bowl and stir with a spoon or fork. Let it stand in the refrigerator overnight.

Serve with raspberries, blackberries and coconut flakes.


Feel free to get creative with your toppings, use the fruit, spices, nuts or jams you have at home.

By: Henriette Danielsen