Ingredients

• 30g oats
• 125ml milk of your choice
• 1 tsp chia seeds
• 1 tsp honey
• 1 ripe medium banana
• 15g peanut butter

Method

1. Mix the oats, milk, chia seeds and honey together in a bowl.
2. In a separate bowl, mash up half the banana until it's smooth and add it to the oat mix. Mix everything together well.
3. Put the mixture in a jar or tub, seal and pop in the fridge overnight.
4. In the morning top the oats with the peanut butter and the other half of the banana, sliced.

Ingredients

• 1 medium banana
• 100g frozen blueberries
• 50g low-fat natural yogurt
• 1 tbsp oats
• 100ml water

Method

1. Put all of the ingredients into a blender and blitz until well combined and smooth.
2. If you prefer it a little thinner, add another splash of water.
3. Transfer to a bottle and put a tight lid on, then pop it in the fridge overnight.
4. In the morning, give it a good shake and enjoy!

Ingredients

• Frylight
• 1 tsp olive oil
• ½ small onion, diced
• ¼ medium red pepper, diced
• 2 slices lean ham, chopped
• 2 medium eggs
• 30ml semi-skimmed milk
• 15g grated low-fat cheddar cheese
• Black pepper
• 1 tsp fresh parsley, chopped

Method

1. Preheat the oven to 200°C/180°C Fan/Gas mark 6 and spray 2 holes of a muffin tin with Frylight.
2. Place a small pan over a medium heat and add the oil. Once hot add the onion and pepper and cook for 3-4 minutes until starting to soften.
3. In a bowl, whisk the eggs and then add the milk and cheese and mix together. Season with black pepper.
4. Add the cooked veg, ham and parsley to the eggs and mix everything together.
5. Divide the mixture between the two muffin holes and place in the oven to cook for 15 minutes until cooked through (no longer runny).
6. Set aside to cool and put in the fridge in a sealed container overnight.
7. In the morning, grab the muffins and eat cold on the go, or warm them through in the microwave for 30-45 seconds and enjoy warm.

Ingredients

• Frylight
• 4 medium eggs
• 30ml semi-skimmed milk
• Salt and pepper to taste
• 1 spring onion
• 1 lemon wedge, juiced
• 1 small avocado
• 2 tortilla wraps

Method

1. Place a large pan over a medium heat and spray with Frylight.
2. In a bowl, whisk the eggs with the milk and season with salt and pepper.
3. Add the eggs to the pan and cook, stirring regularly, until the eggs are cooked through and set. Set aside.
4. Finely chop the spring onion and set aside. Halve the avocado, remove the stone and scoop out the flesh.
5. Chop the avocado into chunks and squeeze over the lemon juice to stop it turning brown.
6. Warm through the tortillas according to the packet instructions. Lay out on a clean surface, and top with the egg, spring onion and avocado. Allow everything to cool for a few minutes.
7. Tightly fold up the tortillas and wrap them in tin foil. It's important they're well sealed to keep the avocado as fresh as possible. Place in the fridge overnight.
8. In the morning, grab and go or warm through the wrap in the microwave for 20-30 seconds.

Ingredients

• 300g self raising flour
• 1 tsp bicarbonate of soda
• 100g of muscovado sugar
• 50g of porridge oats, plus 1 tbsp for topping
• 2 medium bananas
• 284ml buttermilk
• 5 tbsp light olive oil
• 2 egg whites
• 150g blueberries

Method

1. Preheat the oven to 180°C/160°C Fan/Gas mark 4 and line a 12-hole muffin tin with paper muffin cases.
2. Add the flour, bicarbonate of soda, 50g oats and sugar into a large bowl and make a well in the centre. Keep 1 tbsp of sugar for later.
3. In a separate bowl, mash the bananas until nearly smooth. Stir the buttermilk, oil and egg whites into the mashed banana until evenly combined.
4. Pour the liquid mixture into the well and stir quickly with a wooden spoon. The mix will look lumpy and may have the odd spot of flour still visible, but don’t be tempted to over-mix.
5. Add in the blueberries and give it one more stir.
6. Divide the mix between the muffin cases – they will be quite full – then sprinkle the tops with the remaining oats and sugar.
7. Bake for 18-20 minutes until risen and dark golden. Cool for 5 minutes in the tray before lifting out onto a rack to cool completely.
8. Put them in an airtight container and grab one out in the morning. These should keep for a few days in the cupboard, so freeze any extra.