Rise and shine with these quick and easy breakfast recipes.

Stewed gooseberry and coconut porridge

Prep time: 0 min
Cook time: 15 min
Serves: 4

INGREDIENTS
½ cup gooseberries
½ cup sugar
1 cup oats
2 cups milk
¼ cup grated fresh coconut

Tip: Desiccated coconut can be used as the perfect alternative. Add some toasted almond flakes to enhance the layers of flavours.

METHOD
1. Cook the gooseberries and sugar over low heat, stirring until jammy, for about 10 minutes.
2. Cook oats in milk until soft and creamy, about 5 minutes.
3. Serve porridge with stewed gooseberries and coconut.

Chia and fig parfait

Prep time: 10 min
Cook time: 0 min
Serves: 4

INGREDIENTS
1 cup chia seeds
2 cups double-cream yoghurt
6–8 figs, sliced
½ cup roasted cashews, chopped
¼ cup honey

Tip: Any nuts of your choice can be used in this delicious parfait. Chia seeds contain large amounts of fibre and omega-3 fatty acids, high-quality protein, minerals and antioxidants. They help improve digestive health and risk factors for heart disease and diabetes.

METHOD
1. Mix the chia seeds with half of the yoghurt. Add a little milk if the mixture is too stiff.
2. Layer chia pudding, yoghurt, sliced figs and roasted cashews in glasses. Drizzle with honey.

Pita with scrambled egg, spinach and feta

Prep time: 10 min
Cook time: 0 min
Serves: 4

INGREDIENTS
2 pitas
4 eggs, scrambled
Handful baby spinach
1 round of feta cheese, crumbled

Tip: Adding 1-2 tbsp of water to your whisked scrambled egg mixture makes them lighter whereas adding milk makes them tougher. The water, when heated on the stove, creates a steaming effect and aids in a fluffier end result.

METHOD
1. Toast the pita. Cut in half and slit open the halves to make pockets.
2. Fill each pocket with scrambled egg, spinach and crumbled feta.
3. Season with salt and cracked black pepper.

Almond granola and grapefruit bowls

Prep time: 15 min
Cook time: 25 min
Serves: 4

INGREDIENTS
For the granola
2 cups oats
1 cup whole almonds
½ cup sliced almonds
Pinch of salt
⅓ cup coconut oil
⅓ cup nut butter of choice
¼cup honey

For the bowls
500 g plain yoghurt
2 grapefruit, peeled and broken into segments
½ cup pomegranate arils
½ cup nut butter of choice
¼cup honey

METHOD
For the granola
1. Preheat oven to 180°C.
2. Mix the oats, almonds and salt in a bowl.
3. In a small pot over medium-low heat, melt the oil, almond butter and honey together. Combine with the dry ingredients.
4. Spread out the mixture on a baking tray and bake for 20–25 minutes. Stir halfway through. Remove and allow to cool.

For the bowls
1. In a breakfast bowl, start with a layer of yoghurt, then granola, and top with grapefruit, pomegranate arils, almond butter and a drizzle of honey.

Stewed Gooseberry and Coconut Porridge: Stylist: Chiara Turilli; Photography: Kendall-Leigh Nash; Chia and Fig Parfait: Stylist: Chiara Turilli; Photography: Andreas Eiselen; Pita with Scrambled Egg, Spinach and Feta: Stylist: Amerae Vercueil; Photography: Andreas Eiselen; Almond Granola and Grapefruit Bowls: Stylist: Amerae Vercueil; Photography: Andreas Eiselen