Day 1 Breakfast

Creamy Banana Porridge with Yoghurt, Honey & Chia Seeds
Serves 5

Ingredients

• 2 1/2 cups rolled oats

• 5 cups water or milk, or a mix of both

• 1 pinch salt

• 3 to 4 bananas, sliced

• 5 generous spoons of yoghurt

• 2 to 3 tablespoons honey

• 2 to 3 tablespoons chia seeds

• Butter, to serve

Method

1. Place the oats, water or milk, and salt into a large saucepan.

2. Bring to a gentle simmer over medium heat, stirring regularly.

3. Cook for around 5 to 8 minutes, or until the porridge is soft, creamy, and thickened to your liking.

4. Spoon into bowls.

5. Top each bowl with sliced banana, a spoon of yoghurt, a drizzle of honey, and a sprinkle of chia seeds.

6. Add a small knob of butter on top while hot if desired.

Notes

• Add a little extra milk if you like your porridge looser and creamier.

• The butter gives it a lovely rich flavour.

• You could also add a small squeeze of local honey over the top just before serving.

Absolutely bestie — here’s Day 2 Breakfast Recipe.

Day 2 Breakfast

Avocado & Egg Toast with Fresh Papaya
Serves 5

Ingredients

• 10 slices of bread

• 1 avocados

• 5 eggs

• 1/2 papaya

• 2 to 3 tablespoons butter

• Salt, to taste

• Black pepper, to taste

• Optional: squeeze of lemon or lime

Method

1. Toast the bread until golden.

2. Spread butter over the hot toast.

3. Peel and mash the avocado in a bowl with a little salt, pepper, and a squeeze of lemon or lime if using.

4. Spread avocado over 5 slices of toast.

5. Cook the eggs your preferred way. Fried, poached, or scrambled all work well, but fried or poached looks especially nice for serving.

6. Place 1 egg on top of each avocado toast.

7. Serve with the remaining toast on the side.

8. Peel, deseed, and slice the papaya, then serve alongside the toast.

Notes

• Add microgreens on top for a fresh extra touch if you like.

• This is a simple breakfast that feels fresh, filling, and colourful.

• A little cracked pepper over the egg makes it even better.

Day 3 Breakfast

Yoghurt Bowls with Banana, Passionfruit & Pineapple
Serves 5

Ingredients

• 1.5 to 2 litres plain or vanilla yoghurt

• 4 to 5 bananas, sliced

• 1 passionfruit, halved and pulp scooped out
  (or use what you have and stretch with extra banana/pineapple)

• 1/2 to 1 pineapple, chopped into small pieces

• 1 to 2 tablespoons honey, optional

• 5 cups freshly made coffee, to serve

Method

1. Spoon the yoghurt evenly into 5 bowls.

2. Top each bowl with sliced banana.

3. Add chopped pineapple over the top.

4. Spoon over passionfruit pulp.

5. Drizzle with a little honey if you would like extra sweetness.

6. Serve straight away with a hot cup of coffee.

Notes

• This is a quick, fresh breakfast that feels bright and tropical.

• If your pineapple is extra sweet, you may not need honey.

• You can chill the fruit first for an even fresher breakfast.

• For a fuller breakfast, add toast on the side.

Day 4 Breakfast

Porridge with Stewed Apple & Lemon or Lime
Serves 5

Ingredients

• 2 1/2 cups rolled oats

• 5 cups water or milk, or a mix of both

• 1 pinch salt

• 3 to 4 apples, peeled and diced

• 2 to 3 tablespoons water for stewing apples

• 1 to 2 tablespoons honey or a little brown sugar, optional

• 1 lemon or lime

• 5 glasses water

• Extra lemon slices for serving

• Optional butter, to serve

Method

1. Place the diced apple into a small saucepan with 2 to 3 tablespoons of water.

2. Add a little honey or brown sugar if you would like the apples sweeter.

3. Cook over low to medium heat for 8 to 10 minutes, stirring now and then, until the apples are soft and lightly stewed.

4. In a separate saucepan, add the oats, water or milk, and salt.

5. Bring to a gentle simmer over medium heat, stirring regularly.

6. Cook for 5 to 8 minutes until the porridge is creamy and thick.

7. Spoon the porridge into bowls.

8. Top with the warm stewed apple.

9. Finish with a squeeze of fresh lemon or lime over the top.

10. Serve with a glass of lemon water on the side and a small knob of butter on the porridge if desired.

Notes

• Lemon gives it a bright fresh flavour, while lime adds a slightly more tropical twist.

• The warm apple makes this feel comforting and filling.

• You can leave the apple a little chunky or cook it down until very soft depending on how you like it.

Day 5 Breakfast

Scrambled Eggs on Buttered Toast with Dragonfruit, Banana & Pomelo Fruit Salad
Serves 5

Ingredients

• 10 slices of bread

• Butter, for spreading

• 10 eggs

• 2 to 3 tablespoons milk or cream

• Salt, to taste

• Black pepper, to taste

• 1 to 2 tablespoons extra butter for cooking the eggs

Fruit Salad

• 1 dragonfruit

• 2 bananas

• 1 pomelo

Method

1. Prepare the fruit first. Slice the dragonfruit in half, scoop out the flesh, and chop into cubes.

2. Peel and slice the bananas.

3. Peel the pomelo and break it into segments, removing any thick membrane if needed.

4. Gently combine the dragonfruit, banana, and pomelo in a large bowl to make a fresh fruit salad.

5. Crack the eggs into a bowl, add the milk or cream, a little salt, and pepper, then whisk well.

6. Heat butter in a large frying pan over low to medium heat.

7. Pour in the eggs and stir gently until soft, creamy, and just cooked.

8. Toast the bread until golden, then spread with butter.

9. Spoon scrambled eggs over 5 slices of toast.

10. Serve with extra buttered toast on the side and a generous spoonful of fruit salad.

Notes

• Cook the scrambled eggs gently so they stay soft and creamy.

• Pomelo gives a lovely fresh citrus balance to the sweeter banana and dragonfruit.

• This breakfast feels colourful, fresh, and filling.

Day 6 Breakfast

Yoghurt with Apple & Banana, with Avocado Microgreens Toast for the Adults
Serves 5

Ingredients

Fruit & Yoghurt

• 1.5 to 2 litres yoghurt

• 2 red apples, chopped

• 2 bananas, sliced

Avocado Toast

• 4 to 6 slices of bread
  (depending how many adults you are serving)

• 1 avocados

• 1 small handful microgreens

• Butter, for toast

• Salt, to taste

• Black pepper, to taste

• Optional squeeze of lemon or lime

Method

1. Spoon the yoghurt into bowls for everyone.

2. Top with chopped red apple and sliced banana.

3. Toast the bread until golden and spread lightly with butter.

4. Mash the avocado with a little salt, pepper, and a squeeze of lemon or lime if using.

5. Spread the avocado over the toast.

6. Top with a small handful of microgreens.

7. Serve the fruit and yoghurt bowls alongside the avocado microgreens toast for the adults.

Notes

• This is a nice breakfast because the kids can enjoy the fruit and yoghurt, while the adults get something a little more savoury as well.

• The microgreens give a fresh, peppery lift to the avocado toast.

• You can also top the toast with cracked pepper or a drizzle of olive oil if you like.

Day 7 Breakfast

Creamy Porridge with Warm Papaya, Pineapple, Buttered Toast & Honey
Serves 5

Ingredients

Porridge

• 2 1/2 cups rolled oats

• 5 cups water or milk, or a mix of both

• 1 pinch salt

Fruit

• 1/2 papaya, peeled, deseeded, and chopped

• 1/2 pineapple, chopped

• 1 teaspoon butter

Toast

• 10 slices of bread

• Butter, for spreading

• Honey, for drizzling

Method

1. Place the oats, water or milk, and salt into a large saucepan.

2. Bring to a gentle simmer over medium heat, stirring regularly.

3. Cook for 5 to 8 minutes until the porridge is soft, creamy, and thickened.

4. In a frying pan or small saucepan, melt 1 teaspoon of butter.

5. Add the chopped papaya and pineapple and warm gently for 2 to 3 minutes. You do not want it to stew too much, just lightly warm through.

6. Spoon the porridge into bowls.

7. Serve the warm papaya and pineapple on the side, or spoon a little over the top if preferred.

8. Toast the bread until golden, then spread with butter and drizzle with honey.

9. Serve the buttered honey toast alongside the porridge.

Notes

• Gently warming the fruit brings out its sweetness without losing the fresh tropical flavour.

• This is a lovely soft, comforting breakfast with a bright FNQ twist.

• The toast with butter and honey makes it feel a little more generous and filling.