Deliciously Ella's Breakfast Recipes

Deliciously Ella shares her favourite heathy breakfast ideas for weekdays + weekends


Honey & Lemon Breakfast Bars



(makes 8 bars)

  • 1 tablespoon coconut oil
  • 3 tablespoons runny honey
  • Juice and finely grated zest of 1 unwaxed lemon
  • 1 tablespoon tahini
  • 70g pumpkin seeds
  • 6 medjool dates, pitted
  • 110g oats
  • 2 tablespoons chia seeds
  • Pinch of salt


  • Melt the coconut oil, honey, lemon juice and tahini together in a pan over a gentle heat. Put the pumpkin seeds into a food processor and pulse a few times until they are roughly chopped. Tip into a large mixing bowl. Put the dates in the food processor and blend until a sticky paste forms.
  • Add this to the pumpkin seeds with all the other ingredients, including the contents of the pan (and not forgetting the lemon zest). Mix thoroughly until everything is evenly coated.
    Line a baking tray or large lunch box with baking parchment, spoon in the mixture and press it down evenly.
  • Place in the fridge for about 2 hours to set. Cut into squares or slices before serving.

Sweet Potato Rosti



(serves 2)

  • 4 tablespoons olive oil
  • 1 sweet potato, peeled and grated
  • 1 red chilli, deseeded and finely chopped (if you like it less spicy, only use ½ chilli)
  • 1 tablespoon sesame seeds
  • 4 tablespoons buckwheat flour
  • Salt and pepper


  • In a large, non-stick lidded frying pan, heat 2 tablespoons of the oil over a high heat.
  • Meanwhile, place the remaining ingredients in a bowl and mix them thoroughly.
  • Spoon the sweet potato mixture into the hot oil, in 4 even mounds, making sure they're not touching each other.Cook over a high heat for about 2 minutes, gently pressing the mixture down every now and again so that they compress into nicely shaped patties. Cover the pan and reduce the heat to as low as it will go.
  • Let the steam cook the patties through for about 7 minutes. When you take the lid off, the underside of the rostis should be lovely and crisp and the patties will have reduced in size.
  • Gently turn the rostis over with a spatula, then whack the heat up to high again and cook for 3 minutes until the second side is browned nicely. Take off the heat and serve.

Blueberry Pancake Stack



(serves 12)

  • 2 tablespoons chia seeds
  • 200g oats
  • 2 over-ripe bananas, peeled
  • 3 tablespoons maple syrup
  • 2 tablespoons coconut oil, plus more to cook
  • Pinch of salt
  • 150g blueberries


  • Start by putting the chia seeds into a mug with 175ml of water. Let this sit for 20 minutes until the seeds expand and form a gel.
  • Place all the other ingredients, except the blueberries and the chia mixture, into a food processor with 100ml of water and blend until you have a smooth batter. Transfer the mix to a bowl and stir in the blueberries, then the chia gel. Oil a non-stick frying pan with a little coconut oil. Place over a high heat until it's really hot.
  • Now simply add 2 heaped tablespoons of batter to the pan for each pancake, use a spoon to shape into an even circle and let it cook for about 2 minutes per side, flipping it over once.
  • Repeat for each pancake, until all the batter has been used, keeping them warm in a low oven until you're ready to eat.

Photography by Clare Winfield Hodder & Stoughton 2016
Deliciously Ella With Friends is published by Yellow Kite priced £25