Rise and shine: five recipes to supercharge your breakfast

It’s all too easy to skip breakfast and make do with a pot of inky-black coffee, particularly if you are in a rush. But having a high-fibre breakfast is a great way to start your day. High-fibre foods such as many bran-based cereals are ideal for helping to maintain a healthy gut. The five recipes below – from post-gym pots to weekend brunch bites – will help to supercharge your breakfast and give you that “can-do spirit”.

For brekkie on the go
Whether it’s getting the kids ready for school or prepping for a morning meeting, you can still enjoy a nutritious breakfast without eating into too much of your time. This smoothie, packed with fresh strawberries and low-fat yoghurt, makes the perfect companion to your morning routine and will give you the pep needed to take on the day. Strawberries are a great source of vitamin C – and help your body absorb iron. Blitz up this simple smoothie in minutes and sip as you start your morning.

Strawberry yoghurt smoothie

Serves 3

450g fresh, ripe strawberries, hulled
1 large orange, grated zest and juice (or about 80ml orange juice)
200g plain low-fat yoghurt
4 tbsp (approx 12g) Kellogg’s All-Bran Original

Pop all the ingredients into a blender and blitz until smooth – yes, it’s that simple!

For breakfast with holiday vibes
Even on the cloudiest days, it’s nice to imagine dining alfresco and bringing a little bit of the holiday mood to your plate. With a mix of sweet orange slices, fresh berries and pistachios, this fruit and nut crunch is full of summer goodness. The orange contributes to one of your five-a-day, plus yoghurt is a source of calcium for maintaining healthy teeth and bones. Breakfasting outside optional.

Fruit and nut crunch

Serves 1

30g Kellogg’s Bran Flakes
150g low-fat yoghurt
1 tbsp raspberry compote
1 orange, peeled and sliced
25g blackberries
1 tbsp pomegranate seeds
1 tbsp pistachios

Spoon the yoghurt on to a plate or into a small bowl and swirl in the raspberry compote. Scatter with Bran Flakes, and top with the sliced orange, blackberries and pomegranate seeds. Finish with a sprinkling of pistachios.

For a post-workout boost
If you are working out or training for a sports event, it’s vital to eat properly. The bananas in this breakfast pot provide carbohydrates for energy, and potassium, which contributes to normal muscle function. Try to use bananas slightly on the greener side – as a rule of thumb, the greener the banana the more resistant starch it contains. While this recipe uses chocolate hazelnut spread (it’s important to have a treat, too), you could easily replace it with a nut butter.

Chocolate and banana pot

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Serves 1

30g Kellogg’s Bran Flakes
150g low-fat yoghurt
1 tbsp chocolate hazelnut spread or nut butter
1 banana, sliced

Spoon the yoghurt into a glass or small bowl and add a layer of chocolate spread. Sprinkle the top with Bran Flakes and banana slices.

For a little comfort eating
Some things are just meant to go together: Ant and Dec, salt and vinegar, apple and cinnamon. This bran bowl makes for a deeply satisfying pairing. Instead of buying ready-made apple compote, you can easily make your own by gently heating a diced apple with a splash of orange or lemon juice in a pan over a low heat. Remember, cinnamon is a natural sweetener so there’s no need to add sugar to this recipe.

Apple and cinnamon bran bowl

Serves 1

2 tbsp apple compote
150g low-fat yoghurt
1/2 apple, diced
1 tsp ground cinnamon
30g Kellogg’s Bran Flakes

Using a glass or bowl, begin by adding a layer of apple compote and then a layer of yoghurt before topping with the Bran Flakes. Dust the diced apple in the cinnamon and arrange the pieces on top of the Bran Flakes.

For weekend brunch with bite
Just because it’s the weekend doesn’t mean you can’t – and shouldn’t – boost your bran intake, and these easy crepes can be rustled up in minutes. This recipe is for the basic pancake to allow you to experiment with your favourite toppings. Try sprinkling a small handful of dried fruit, cranberries say, into the cooking batter along with the bran, or try making smaller circles that you can stack, and top with crispy bacon and a poached egg.

Bran crepes

Serves 3-4

150g plain flour
Pinch of salt
2 free-range eggs
300ml skimmed milk
300ml water
75g Kellogg’s All-Bran Original, crushed

Sift the flour and salt into a large bowl. Add the eggs and mix together using a fork or whisk. Add half of the milk and stir to combine. Tip in the remaining liquids, mixing until smooth and then set aside. Heat a little oil or butter in a non-stick frying pan over a medium-high heat. Add a ladleful of batter and swirl around the pan. Sprinkle with the crushed All-Bran Original. Cook for a minute or two until the underside is golden brown, and then flip the pancake over and cook on the other side for a further minute.