Recipes for winter

When it comes to setting yourself up for a cold winter’s day, The Healthy Chef has some comfort food breakfasts to nourish your body and soul.

Baked blueberry oatmeal

This recipe is like eating apple pie for breakfast! It’s full of fibre and goodness that supports a healthy digestive system, as well as warming spices to bring this nourishing meal to life.

Serves 2

100g (1 cup) rolled oats
2 tablespoons chia seeds or golden ground flaxseeds
250ml (1 cup) rice milk
¼ teaspoon sea salt
1 apple, grated
1/3 teaspoon ground cinnamon
1 teaspoon vanilla bean paste
1 teaspoon gluten-free baking powder
1 tablespoon raw honey (optional)
60g (½ cup) blueberries + extra for garnish
35g (¼ cup) flaked almonds (optional)

Combine oats, chia seeds, rice milk and sea salt into a bowl. Cover and place into the fridge overnight. The next morning, preheat oven to 170°C fan-forced (325°F). Remove soaked oatmeal from the fridge and add grated apple, cinnamon, vanilla, baking powder and honey. Fold through blueberries. Divide between 2 heatproof serving bowls or pre-heated individual cast iron pans. Garnish with a sprinkle of flaked almonds and scatter with a few extra blueberries. Bake for 30 minutes or until cooked through. Remove from the oven and serve with a dollop of Greek style yoghurt or coconut yoghurt with a drizzle of honey.

Buttermilk corn bread

An absolutely glorious breakfast bread that’s baked in a cast iron pan. This is perfect for a weekend brunch with friends and served alongside accompaniments such as black bean and tomato salsa or smashed avocado with lime and chilli.

Makes 1 loaf

500g sweet corn kernels
2 organic eggs
1 teaspoon sea salt
80ml (1/3 cup) extra virgin olive oil
300ml cultured buttermilk or kefir
180g polenta
2 tablespoons white chia seeds
1/2 teaspoon baking soda
1 bunch chives, chopped
80g grated parmesan (optional)

Preheat your oven to 160°C fan-forced (320°F). Place the sweet corn into a food processor and process for a few seconds until roughly chopped. Transfer the sweet corn into a mixing bowl. Add eggs, sea salt, olive oil and buttermilk then mix well. Add polenta, chia seeds, baking soda and chives. Mix through well until all the ingredients are combined. Add parmesan and fold through. Heat a lightly oiled cast iron pan (25cm diameter) over a high heat on top of the stove. Pour in the corn bread batter and level the top. Transfer the cornbread into the oven. Bake for 45-50 minutes until cooked through and golden. Serve warm and enjoy.

Teresa Cutter, aka The Healthy Chef, is one of Australia’s leading authorities on healthy cooking. A chef, nutritionist and fitness professional, she is author of the Purely Delicious and Healthy Baking cookbooks, available from The Healthy Chef Recipe App is available from the App Store and Google Play.