Overnight oats are a fabulous breakfast to prep the night before so you have something nutritious to wake up to that requires simply opening the fridge! And these flavours are just divine…


  • 50g oats
  • 1 tbsp chia seeds 
  • A pinch of cinnamon
  • 250ml milk of choice (I used oat) 
  • 1 tbsp coconut yoghurt 
  • 1 tsp peanut butter 
  • A handful of frozen blueberries 

For toppings: 

  • Desiccated coconut 
  • Blueberry compote 
  • Sliced banana 
  • More peanut butter 


  1. Place the oats in a bowl or jar and mix with the chia seeds and cinnamon. 
  2. Add in the milk, yoghurt and peanut butter and mix together. 
  3. Add the frozen blueberries last, mix gently and cover in the fridge overnight. 
  4. When ready to eat, gently warm some frozen blueberries in the microwave for the topping. 
  5. Add this on top of your bowl alongside the peanut butter, sliced banana and desiccated coconut and enjoy!

Tofu Scramble

An easy savoury, vegan breakfast option that comes together in no time!


  • 200 g firm tofu
  • ½ red onion, diced
  • 1 garlic clove, minced
  • 6-7 Cherry tomatoes, cut in half
  • Handful of spinach, chopped
  • 60 ml milk of choice
  • 2 tbsp nutritional yeast
  • ½ tsp cumin
  • ¼ tsp turmeric
  • Black pepper
  • Salt (optional: use kala namak for an ‘eggy’ flavour)
  • 1 tbsp oil
  • To serve: bread (I used sourdough), sliced avocado, lime

Method (serves 2)

  1. In a pan over medium heat, sauté the onions and garlic in oil for about 3-4 minutes.
  2. Add in the cherry tomatoes, season with a pinch of salt and pepper and cook for a further 3-4 minutes.
  3. Meanwhile, mix together the milk, nutritional yeast, cumin, turmeric and black pepper in a jug and set aside.
  4. Crumble the tofu with your hands or a fork directly into the pan and then add the milk mixture.
  5. Mix together and cook until the tofu absorbs the liquid.
  6. Finally add the spinach and season with salt to taste.
  7. Serve on toast with sliced avocado and a squeeze of lime.