Batch bake breakfasts

The second in our series of batch bakes, these two recipes are our go-to when we’ve snoozed our alarms one too many times and are pushed for time or we’re simply in need of some nourishing, comfort food. Batch bake your breakfasts on a Sunday and enjoy your weekdays, rush-free.

Vegan granola with yoghurt and blueberries

Vegan granola

Serves 7


  • 100g coconut oil, melted
  • 200g rolled oats
  • 2 tsp cinnamon
  • 50g walnuts, chopped
  • 50g almonds, chopped
  • 30g desiccated coconut
  • 20g chia seeds
  • 50ml maple syrup


  1. Preheat oven to 180°C. Line two baking trays with parchment and set aside.
  2. Melt the coconut oil either in the microwave or on the stove. 
  3. In a large bowl, combine all ingredients with the melted coconut oil, apart from the maple syrup. 
  4. Lay out granola evenly on baking trays and drizzle over maple syrup. Bake in the oven for approximately 20 minutes, turning granola over after 10 minutes.
  5. Leave to cool before transferring to an airtight container. Eat within two weeks.

“Oats are so beneficial to the body, delivering both soluble and insoluble fibre to keep our digestive health on track. As a prebiotic, they help nourish and restore healthy gut bacteria,” says nutrition coach, Susan Hart.

We also need some good fats and protein; this is where the nuts and chia seeds are so useful.

“It’s easy to adjust the flavour by swapping the nuts and you could add linseeds, sunflower, sesame or pumpkin seeds to increase the nutrient diversity. But be mindful that, although healthy, granola is packed with calories so a little definitely goes a long way.”

Savoury brekkie muffins 

Makes 12


  • 12 large eggs
  • 60ml milk
  • 1 tsp black pepper
  • 1 tsp chilli flakes
  • 150g spinach, chopped 
  • 100g cherry tomatoes, sliced
  • Handful of chives, chopped
  • 2 spring onions, chopped


  1. Preheat oven to 180°C and grease a muffin tray.
  2. In a large bowl, whisk eggs and milk together with the black pepper and chilli flakes. Stir in the spinach, tomatoes, chives and spring onions.
  3. Divide the mixture evenly into 12 muffin cups and place in the oven for approximately 20 minutes, or until a toothpick comes out clean.
  4. Let muffins cool before storing them in an airtight container in the fridge. Best eaten within a week.

Lucy Sparkes, nutritional therapist, says, “Eggs have had unwarranted bad press, but they actually provide the perfect start to the day, helping with energy, brain function and satiety levels, and what I love about this recipe is the addition of the spices, well known for their therapeutic properties.

“Black pepper has anti-inflammatory properties. Inflammation is associated with many chronic health conditions so antioxidants are important inclusions in modern diets. Chilli stimulates metabolism and helps to burn fat, which some say may help healthy weight management. Overall a tasty, energising meal to kick-start your day.”

This recipe was originally published in the 2021 February edition of Happiful magazine, to purchase your copy, visit

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Written by Katie Hoare
Katie is a writer for Nutritionist Resource.
Written by Katie Hoare
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