Food & Entertaining - Recipes

Summer breakfast recipes

Claire Stubbs
Photography by
Edward pond; Styling Lara McGraw and Ann Marie Favot

Try out one of these sweet and savoury breakfast ideas for lazy summer mornings.

If breakfast is supposed to be the most important meal of the day, we believe that where and how you eat it are just as crucial. A quick muffin on the run might be fine for a harried workday morning, but when you do have the time, we’re all for indulging – if you’re so inclined – in what can be considered an almost sinful luxury. Fluffy throw pillows, sumptuous linens, warm sunshine (although raindrops and grey skies are welcome, too!), your favourite magazine (Style at Home, perhaps?) and cozy pyjamas are the setting. No alarm clocks, deadlines or intrusions allowed – just pure, unadulterated personal time. Are you tempted yet? What if we threw in some scrumptious breakfast recipes for buttery scones and cheesy French toast or, for the more health conscious, muesli with nuts and fresh fruit, or ricotta and eggs? The final touches are a blue and white palette for dishes and serveware that inspires visions of a Mediterranean seashore. The result? Pure bliss.

Recipe: Muesli with nuts and seeds


  • 3 cups thick-cut, old-fashioned rolled oats
  • 1 cup raw whole almonds
  • 1 cup pecan halves
  • 1/2 cup toasted hazelnuts, skins removed
  • 1 cup pumpkin seeds
  • 1/2 cup roasted sesame seeds
  • 1 cup raw sunflower seeds
  • 1/2 cup flaked coconut
  • 1/4 cup hulled millet
  • 1/4 cup virgin coconut oil, melted
  • 1/2 cup maple syrup
  • 1/2 tsp Maldon sea salt
  • 1 cup dried cranberries


1 Preheat the oven to 325ºF. In a large bowl, stir together the rolled oats, the nuts and the seeds, the coconut and the millet.

2 Pour the coconut oil and the maple syrup into the bowl and stir with a large wooden spoon until everything is well coated and combined.

3 Pour the mixture out onto a large parchment paper-lined baking sheet. Sprinkle with salt.

4 Bake for 30 to 35 minutes, stirring every 10 minutes to brown evenly. Let cool on the baking sheet for 20 minutes and then add the dried cranberries.

5 When the muesli is completely cooled, store in an airtight container. Serve as a snack eaten on its own or as a cereal with almond milk, or serve layered with Greek yogurt, fresh berries and a drizzle of honey.

Makes 6 cups.


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