Wake up to the benefits of gut-healing oats plus probiotic kefir and yogurt with these brilliant breakfast recipes from Dr Michael Mosley, the creator of the 5:2 diet.
Turmeric pancakes with lemon yoghurt and blueberries
1 tsp turmeric
½ tsp baking powder
75ml coconut milk
½ lemon, zest only
100ml full-fat live yogurt
1. Grind the oats in a high-speed blender until they resemble flour then mix with the turmeric and baking powder.
2. Mash the banana with the egg and coconut milk then stir in the flour mix until fully combined.
3. Heat a nonstick frying pan and cook spoonfuls of the mixture for 1-2 minutes on each side, until golden and puffed up.
4. Stir the lemon zest through the yogurt and serve on top of the pancakes with the blueberries.
Kefir and berry smoothie bowl with bananas and toasted almonds
150g frozen mixed berries
2 tbsp ground flaxseed
2 small bananas, sliced
30g whole almonds, toasted and chopped
1. Put the frozen berries, kefir and flaxseed in a blender along with 50ml of water and blend until smooth.
2. Serve in bowls topped with the banana and almonds.
Oat, flax and berry breakfast muffins
240 CALS FOR 2 MUFFINS
1 large banana
2 tbsp maple syrup
100g wholemeal flour
2 tsp baking powder
2 tbsp ground flaxseed
100g frozen mixed berries
1. Preheat the oven to 180C/160Cfan/gas 4 and line a muffin tin with paper cases.
2. Put the oats and buttermilk in a bowl and leave to soak for 10 minutes.
3. Mash the banana in a bowl with the egg and maple syrup then stir in the flour, baking powder and flaxseed.
4. Add the soaked oats and buttermilk to the bowl, stirring until just combined, then finally fold in the frozen berries before spooning into the muffin cases. Bake in the oven for 25-30 minutes or until a skewer inserted at the centre comes out clean. Serve 2 muffins per portion.
Golden porridge with sliced plums and pistachios
100g porridge oats
200ml whole milk
2 tsp turmeric
1 tbsp maple syrup
2 plums, halved, destoned and sliced
1 tbsp pistachios, roughly chopped
1. Put the oats, milk and 200ml of water in a saucepan over a medium heat and cook
for 5-6 minutes, stirring regularly. Stir in the turmeric and maple syrup for the last minute then serve topped with the plums and pistachios.
Recipes: Amy Stephenson with Dr Clare Bailey. Styling: Amy Stephenson. Nutritionist: Angela Dowden.