Chocolate orange for breakfast? Or a warm sweet potato filled with creamy cottage cheese, juicy orange and pistachios? There’s plenty of room for a little imagination at the breakfast table.
I was recently quoted in Stylist magazine sharing unusual breakfast ideas, and I’ve included three of my choices here, along with two more colourful combinations to try. Think fresh flavours, contrasting textures and familiar ingredients used a little differently. And very little fuss.
Breakfast can be a healthy way to start your day, with something refreshing to eat and an opportunity to get some energy and nutrients on board. If you’re often hungry by mid-morning, it’s worth looking at what you’re having, and whether the portion suits your appetite. A hurried slice of toast might simply not be enough for you.
I like to bring together oats, oatcakes or another starchy food with a protein-containing ingredient, such as yogurt, fish or cottage cheese, then add fruit or vegetables. Nuts and seeds offer another layer of flavour and texture. These unusual breakfast ideas follow that simple approach, whether you prefer something sweet, savoury, warm or chilled.
Each of these ideas makes one serving. Adjust the portions to suit you.
Dark chocolate orange chia jar
This has the alluring appeal of chocolate orange, with creamy oats and fresh, juicy fruit. A little grated chocolate goes a long way when you scatter it between the layers.
Mix a small handful of porridge oats with about 5 tablespoons of plain Greek yoghurt, 2–3 teaspoons of chia seeds and the finely grated zest of half an orange. If the mixture feels stiff, stir in a splash of milk. Cover and leave in the fridge overnight.
In the morning, peel the orange and cut it into small segments or chunks. Spoon a layer of the creamy oat mixture into a glass or jar, add some orange, then a little grated 70% cocoa solids dark chocolate. Repeat the layers and finish with a few orange slices.
The orange segments add vitamin C, brightness and freshness, while the dark chocolate brings an indulgent twist of antioxidant magic. The oats and chia give the yoghurt a thicker texture overnight, so there’s very little to do before you eat.
Smoked salmon and smashed avo oatcakes
The bright green avocado and lemon tang bring oatcakes to life. Add folds of smoked salmon and fresh dill, and you have a savoury breakfast with plenty of colour and crunch.
Mash a small avocado with a squeeze of lemon juice and spread it over 3 oatcakes. Top with 4-5 small folds of smoked salmon, then sprinkle over some chia seeds or coarse grain mustard with a little chopped fresh dill.
Finish with grated lemon zest, another squeeze of lemon if you like, and a twist of black pepper. Eat immediately so the oatcakes stay crunchy.
The salmon provides protein, while the avocado adds a creamy contrast to the crisp oatcakes. There’s no need for extra salt: smoked salmon already brings a salty flavour.
Berry chia overnight oats
This thick, creamy breakfast is more like a breakfast pudding, with natural sweetness coming from the berries and banana.
Mix a small handful of porridge oats with 5 tablespoons of plain Greek yogurt, a couple of teaspoons of chia seeds and a small sliced banana. Stir in a little milk if it seems too thick, cover and leave in the fridge overnight.
In the morning, loosen with another splash of milk if you prefer a softer texture. Top with a handful of your favourite berries, a small handful of chopped almonds and a sprinkling of cinnamon.
Try raspberries and blueberries together, or sliced strawberries when they’re in season. Frozen berries work too: defrost them according to the pack instructions and spoon their juices over the oats.
For a dairy-free version, choose a plain calcium-fortified soya alternative to yogurt. Check the label, as plant-based alternatives vary considerably in their protein and calcium content.
Beetroot, raspberry and ginger breakfast bowl
Beetroot might sound an unlikely breakfast ingredient, but its earthy sweetness works beautifully with sharp raspberries. Blended with yogurt, it makes a vivid pink bowl, with a little ginger to give it a fresh edge.
Put about 75g of plain cooked beetroot, not the pickled kind, into a blender with a handful of raspberries, 150g of plain Greek yoghurt, a tablespoon of porridge oats and 50–100ml of semi-skimmed milk. Add about ¼ teaspoon of finely grated fresh ginger. Start with the smaller amount of milk and blend, adding more until it’s smooth but still thick enough to eat with a spoon.
Pour into a bowl and finish with chopped unsalted pistachios and a few of the raspberries reserved from your measured portion. For the yogurt swirl, keep back a teaspoon of yoghurt before blending and gently ripple it across the surface.
You can blend the base the night before and keep it covered in the fridge. It will thicken as the oats soften, so stir in a little milk before adding the toppings.
The yogurt and milk bring protein and calcium to the bowl. The pistachios add green flecks and crunch against the smooth pink base. It’s to die for!
Sweet potato boats with cottage cheese, orange and pistachios
A sweet potato for breakfast is less surprising once you try it with orange and cinnamon. Its soft, sweet flesh works well with cool cottage cheese, while pistachios add a little crunch.
Take one medium sweet potato, scrub it and prick it several times with a fork. Microwave on a suitable plate for about 5-8 minutes, turning halfway through, until the centre is soft. The timing will depend on your microwave and the size of the potato, so give it another minute or two if needed. Or use your air fryer according to instructions.
Let it stand briefly, then split it lengthways and gently fluff the flesh with a fork. Divide some cottage cheese between the two halves. Add the segments of half an orange, cut into bite-sized pieces, then scatter over some chopped unsalted pistachios and a light sprinkling of cinnamon.
A little finely grated orange zest makes the flavour even fresher. You can also blend the cottage cheese first if you prefer a smoother filling. Or use low fat soft cheese.
For an easier morning, cook the sweet potato the evening before, cool it promptly and refrigerate. Reheat until steaming hot throughout before adding the cold toppings.
The cottage cheese provides protein, and the orange brings a juicy citrus contrast to the warm sweet potato. It’s also a simple way to include a vegetable at breakfast. I particularly like this dish as my plant-rich start to the day.
A simple start
Breakfast is an opportunity to include protein and calcium before the day gets busy. Protein contributes to the maintenance of muscle mass, and calcium is needed for the maintenance of normal bones.
Getting a third of your daily calcium at breakfast can be straightforward. For example, 250ml of semi-skimmed milk provides approximately 300mg of calcium, more than a third of the standard UK adult recommendation of 700mg. Or use a calcium-fortified alternative. A useful principle is to include a protein-containing food at every breakfast and keep it varied. Different breakfasts bring different nutrients. The clue is in the colour!
Unusual breakfast ideas needn’t involve a long ingredient list or an elaborate morning routine. A little orange zest, a spoonful of chia seeds or a different combination of flavours can be enough.
Choose the one that makes you want to reach for a spoon. Prepare what you can the night before, and give yourself something you’ll enjoy eating in the morning.
