Breakfast Inspiration - A Sweet Way to Start Your Day

I have been working on this delicious little post for a while now. You may have noticed I have added a new Ideas and Inspiration tab to the blog. I am going to fill the ideas and inspiration page with post that bring together lots of the yummy ideas featured on the blog, in the hope that I can make some of my recipes and ideas easier to access and arrange them in a way that is more useful for you all. 

 So far I have posted a Cupcake Inspiration post and a Miniature Cupcake Inspiration post.  I will be adding lots more inspirational posts over the next few months, starting with this delicious Breakfast Inspiration post.  Not only will I be bring together existing recipes into one handy little post but I will also be including lots of new recipes and ideas.

This Breakfast Inspiration post will of course include lots of the obvious breakfast bakes you have no doubt come to expect from me, we're talking Muffins, Waffles, Doughnuts and Pancakes. These are what I would call naughty breakfasts or weekend breakfasts but I have also included some healthier fruity feasts, the kind of breakfasts I eat every day.

As the title of this post suggests I have not included any savoury breakfast options, I think you all know by now that my blog is almost entirely sweet centric.

Fruity Breakfast Ideas

Perfect Papaya

This gorgeous little papaya situation is one of my favourite breakfasts and one I have often.  It is so quick and easy to make and unbelievably delicious. Better yet it is a pretty healthy breakfast option, particularly by my standards. It is so yummy that you won't feel like you are missing out even if everyone around you is having something decidedly less nourishing.

To make, simply halve a papaya, wrap one half in cling film or plastic wrap and pop it back in the fridge for the next day. Scoop the seeds out of the papaya half with a spoon and set the papaya on a plate.  Fill the cavity with Greek Yogurt, top with raspberries and sprinkle with toasted coconut and chopped nuts. If you are naughty like me you can even dust with a little powdered sugar.

 You can add any fruit you like to the top of your yogurt, small fruits or small chunks of fruit will work best. A combination of berries is absolutely delicious. 

Greek Yogurt is a must for this recipe, Natural Yogurt or standard fruity yogurts will generally be too liquid and will start to drip down the sides of your papaya.

Prepping a little Tupperware container filled with Breakfast Sprinkle will make your breakfasts even quicker to make. Simply combine chopped mixed nuts with toasted coconut in an airtight container and store in the cupboard to sprinkle on top of all sorts of breakfasts whenever the fancy takes you. This is also a great for sprinkling on ice cream.

Mango, Blackberries, Natural Yogurt and Toasted Coconut

Fruit and Yogurt is a pretty typical breakfast for me, I generally like to eat pretty light in the mornings. Above I have cubed mango, added freshly picked blackberries and served the fruit with Organic Natural Yogurt and sprinkled the whole lot with toasted coconut.

Fruity Porridge

Porridge is a great breakfast, it is seriously filling and will definitely keep you going until lunch.  My boyfriend is a classic sort of guy and always has his porridge sprinkled with dark brown Muscovado sugar. The sugar melts into beautiful sweet molasses, it's a classic for a reason and like him it is totally delicious.

I like to get a little more creative with my Porridge. Below you can see two different versions, both favourites of mine. 

On the left I have piled chunks of Pineapple and Mango on top of the porridge and drizzled with organic honey. 

On the right is my Very Berry Porridge, served with a beautiful pile of blueberries, raspberries and cherries and a little dusting of powdered vanilla sugar. 


To Make your Porridge:

You will need approximately 50g of porridge oats and 350ml of milk or almond milk per person.

Put the oats and milk in a saucepan and bring to the boil. Gently simmer the oats for around 5-7 minutes, stirring occasionally. I always stir in a teaspoon of sugar to my porridge at the end but as you may have noticed I have a pretty serious sweet tooth and it is not really necessary, especially if you are topping the porridge with something sweet.

To serve, pour the porridge into bowls, spoon on your desired topping, drizzle with honey or syrup or dust with a little powdered sugar.

Glorious Granola


I am such a huge fan of Granola, you can fine my recipe here:

I have included two flavours in the recipe above but I have also given you suggestions for a whole heap of gorgeous flavours in the same post so go crazy.

Pistachio, Coconut, Pineapple and Papaya Granola and Blueberry, Maple and Pecan Granola are also favourites of mine. This Granola is gorgeous just with milk or almond milk but I have included a few other serving suggestions to get you inspired.

Below I have served my Granola with Mango, Raspberries, Organic Natural Yogurt and a generous sprinkle of chopped Pistachios. Plus check out the epic fruit plate on the side, Watermelon slices, with Mango and Mixed Berries.

Mango and Pistachio Granola served with Organic Natural Yogurt and sliced Nectarines.

Mixed Berry Granola served with Greek Yogurt sprinkled with chopped Pistachios, Grapes and little Kiwi hearts.  

To make the little Kiwi hearts, peel a Kiwi fruit and slice into thick rounds. Use a little heart shaped cookie cutter to stamp out little heart shapes from the centre of each round.

Muffin Recipes

We are now entering the naughtier realms of breakfast deliciousness. From here on out we are pretty much in weekend breakfast territory.

It's obvious that I was always going to be a muffin fan. Muffins are, after all just cupcakes without their clothes on.  Here are a few of my favourite Muffin Recipes.

These gorgeous muffins are one of my absolute favourites, they are packed full of White Chocolate Chunks and sprinkled with chopped Pistachios, Coconut and Demerara Sugar.  They rise beautifully and everyone who has tried them absolutely loves them. 

These little bad boys are seriously delicious, they are so beautifully light and fluffy with a lightly cinnamon and coconut scented interior and an ever so slightly crisp shell. They really are the most heavenly little muffins.

Blueberry Muffins are a classic for a reason, you just cannot go wrong with light and fluffy muffins, studded with beautiful purple blueberries.

Both of these delicious recipes make slightly healthier muffins, the operative word being slightly. Both are more unusual flavours that I absolutely love and highly recommend.


English Pancakes or Crêpes

I love pancakes. English, American, I'm not fussed, pancakes are just the best.

I decided to include my English Pancake recipe in this post instead of American Pancakes because we have waffles coming up and I wanted a little variation.  These pancakes are so easy to make and can be served with literally anything you like. Here I have stuck to the traditional Lemon and Sugar, it's my favourite and in my opinion the absolute best way to eat English Pancakes.

To make the Pancakes you will need:

125g plain flour
pinch of salt
2 large free range eggs
350ml milk
20g unsalted butter, melted plus extra for the pan

To serve:

lemon wedges
caster sugar

Sift together the flour and salt into a large mixing bowl. Hold the sieve high above the bowl to air the flour as much as possible. Make a well in the centre of the flour and add the eggs. Begin to whisk the eggs, incorporating a little of the flour as you mix, gradually begin to pour in the milk, just a little at a time, continuing to whisk the entire time.

Once all of the milk has been incorporated, scrape down the sides and bottom of the bowl to ensure that all the flour is completely combined. Whisk once more and ensure that the batter is completely smooth. Add the melted butter to the batter and whisk until completely incorporated.

Place a non stick flying pan over a high heat until really hot, turn the heat down to a medium and add a little butter to the pan. Once the butter has melted take a folded piece of kitchen roll and smear the butter around the pan.

Ladle a small ladle-full of batter into the frying pan, as soon as the batter touches the pan, tilt and tip it from side to side to evenly coat the entire base of the frying pan with an even layer of batter.  Your pancake will only take a minute or so to cook.  Use a palette knife to gently lift the edge of the pancake, the underside should be lightly browned.

Flip the pancake over using a palate knife and cook the other side for a few seconds. Slide the pancake out of the pan and onto a plate.

Continue, repeating this process until all of your pancake batter has been used up.

To serve, squeeze a little lemon juice over each pancake and sprinkle with a little caster sugar.  Using your palate knife, fold the pancakes in half and then in half again to make little triangles.

Makes 10-15 depending on the size of your pan.

I recommend using a 20-25cm non stick frying pan.


I absolutely love waffles and these little mini waffles are absolutely heavenly.

Click the link below to take you to the recipe, where you will also find my scrumptious Nutella Dipping Sauce Recipe.


I thought I would round up this post with what has to be the naughtiest breakfast of all naughty breakfasts. Doughnuts!

These delicious Brioche Doughnuts are just the best, I love them so much I am only allowed to bake them a few times a year otherwise I would literally be the size of a house.

These doughnuts are my go-to birthday breakfast, I know you will absolutely love them. Follow the instructions to the letter and you are guaranteed prefect doughnuts.

That's it for now but I will continue to add to and update this post on occasion. 

I hope I have left you suitably inspired and whatever your breakfast plans, have a great one.




cupcake recipes said...

This Breakfast collection is a nice mornin pleasure


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