We’re often told that breakfast is the most important meal of the day but sometimes, especially when it’s hot weather or if I’ve had a late finish at the restaurant, I really struggle to find the motivation or inclination to eat in the morning.

When I went to Australia a couple of years ago I rediscovered my love for breakfast and a new found liking for a really good breakfast smoothie, packed full of nutrients and substantial enough to keep me full until lunchtime.

We sometimes get stuck in a breakfast rut of bland cereal, toast and bacon butties in this country but with a little bit of imagination and effort, breakfast doesn’t have to be boring.

I think the most important thing it to make sure it’s nutritious and will keep you satisfied and full – there’s nothing worse than 11am hunger pangs that result in raiding the biscuit tin.

Today’s recipe is a little different (given that no cooking is involved!) but it’s a real taste sensation and a fabulous summer creation. Both spinach and blueberries are in peak season at the moment so you’ll find plenty in the shops.

You could even freeze them in portions so you have a stash to carry you through the autumn and winter months. What’s more, spinach and blueberries both pack a serious nutritional punch with high amounts of vitamins, minerals and antioxidants in both, especially vitamin C. Combined with banana, oats, nut butter and milk means that this smoothie ticks all the boxes when it comes to essential food groups.

Don’t be put off by adding spinach to this – once its blitzed up you won’t be able to taste it. Its also a great way of getting extra veggies and vitamins into the kids (and yourself!).

Ideally freeze the banana (without its skin) to create a really creamy, chilled consistency – if you don’t have time then a room temperature one will do.

If you always find yourself in a rush in the morning, you can make this the night before and store in the fridge for an instant breakfast on the go.


Ingredients (serves 2)

1 large ripe banana, frozen

50g spinach

50g blueberries

500ml almond milk or milk of your choice

25g oats

1 tbsp smooth nut butter (almond or peanut)

1 tbsp natural yoghurt

2 tsp maple syrup or honey

Put all the ingredients in a blender and blitz for 2 minutes until smooth and creamy. If you prefer your smoothie a little thinner add a bit more milk, or if you like it very thick add a few more oats and blitz again. Pour into two tall glasses to serve.