Make this the night before, pop it in the fridge and add some toppings in the morning 2 tbsp chia seeds280 ml unsweetened almond or coconut milk ((can use cow's milk if desired))1 tsp maple syrup1 cup fresh blackberries ((can use frozen))1 tbsp flaked almonds Place the blackberries, milk and maple syrup in a blender and blend until smooth. Save a few blackberries for topping.Place the chia seeds in a glass container, or a bowl. Then, cover with the blackberry mixture and stir through so it is mixed well.Place in the fridge and leave overnight (or at least 3-4 hours).In the morning, or when ready to eat, top with some flaked almonds and a couple of fresh blackberries.

  Seriously simple breakfast that you can make up the night before and put in the oven in the morning. It's the perfect time of year to be using blackberries as they're literally everywhere! 120 g jumbo rolled oats ((use gluten-free if required))2 apples ((peeled and grated))200 g blackberries400 ml milk ((use whichever milk or milk alternative you like))4 eggs1/2 tsp ground cinnamon or mixed spice4 tsp maple syrup Preheat the oven to 180 degrees and very lightly grease a baking dishWhisk the milk, eggs, maple syrup and spice together in a bowl, then add the oats and the fruit (save a few blackberries for topping).Place into the oven and bake for around 25-30 minutes, until the oats are golden on top and everything is cooked through.Serve with a couple of fresh blackberries on top

Let's face it, Heinz and Branston do a bloody good baked bean, but did you know that you can make your own at home too? Here's a seriously quick recipe that takes less than 15 minutes to do and it'll keep in the fridge for a day or two. 1 tin haricot beans (drained and rinsed)1 small white onion (diced)1/2 teaspoon powdered garlic1/2 teaspoon smoked paprika1 tablespoon tamari, soy or Worcestershire sauce1 tablespoon brown sugar1 teaspoon dried chilli flakes ((optional))1 400g carton passata1 tablespoon olive oil Saute the onion in the oil, in a non-stick saucepan over medium heat for 3 minutes until see-through. Add all the other ingredients and simmer for 10 minutes. Add water if the mixture becomes too dry.Serve with a crispy jacket potato, or as a breakfast side.

  Traditional Scotch Pancakes, just the way my maw used to make them! 225 g self-raising flour2 medium eggs50 g caster sugarMilk make up the eggs to 300ml150 g frozen or fresh blueberriesA drizzle Maple SyrupPinch salt Sift the flour, sugar and salt together into a mixing bowlBeat the eggs together in a measuring jug, then add milk up to the 300ml mark.Slowly mix the egg/milk mixture into the flour/sugar/salt and whisk into a smooth batter.Grease a large, flat based frying pan with butter or oil and heat over medium heat until the butter starts to bubble and turn light brown.Place a tablespoon of batter at a time into the frying pan and watch for bubble to appear on the top. Once that happens, flip over and cook for a further minute.Keep going until all of the batter is used up. Stack high

This overnight oats recipe is so simple to make the night before so you're not skipping breakfast in the morning! This super simple breakfast can be made the night before to make busy mornings much easier. Add the basics (oats and yoghurt or milk) and then alternate toppings depending on what you like. 50 g rolled oats140 g greek yoghurt100 g raspberrys50 g blackberries15 g crushed walnuts5 g sesame seeds (sprinkle on top) This is so easy to do. Place the oats and yoghurt into a container and mix well. Place in the fridge overnight.In the morning, add the fruit and nuts/seeds to the top.You can add any fruits you like - for example, banana & walnut with a drizzle of maple syrup is a nice combination too. See last wee's recipe - click here