Allergies and intolerances are hard. I grew up gluten and dairy free, and have gone through lots of different dietary requirements over the years, including being a vegetarian (that one was a choice) and thinking I could have Coeliac disease, for a while. After a long period of being able to eat everything, I have found myself reacting to dairy, which has sent me on a quest to find meals and foods I can eat without some of my favourite things– milk, yoghurt and cheese. Here are some of my favourite easily adaptable breakfasts to suit lots of different dietary needs!

Chocolate Everything Overnight Oats

For this one, you can pretty much use whatever you want. Everything is optional, and you can also use dairy milk and yoghurt, if you want to. For vegetarian or vegan, sub vegan collagen or leave it out altogether. This recipe is not gluten free, but for wheat free use wheat free oats (some oats are packed in the same place as gluten and wheat products) and leave out the Weetbix.

• 1/3 cup oats

• Two Weetbix

• 2 Tbsp chia seeds

• 1 Tbsp, or a serve of collagen protein powder

• 1 cup plant milk (my favourite is soy for taste and protein)

• 1/2 Tbsp cocoa powder

• Half a grated apple

• A little stevia or maple syrup or other sweetner

The night before, mix everything in a jar or bowl. Add a little more milk until the consistency is just a little runnier than how you would like to eat it (It will thicken overnight) and leave in the fridge until morning. Enjoy!

Extra Loaded Avocado Toast

I love a good avocado and egg toast, and this one is using my favourite scrambled eggs recipe that tastes like bacon and egg pie. If you are feeling fancy, you can add onions, Italian herbs, or cheese to your eggs too. This recipe is dairy free and vegetarian, and for gluten free, use gluten free toast. I served mine with some gherkins because I love them, but that is totally optional. You can also use butter or dairy free butter instead of marmite, I just love the avocado/egg/marmite combo!

• Two slices of bread

• Marmite or butter

• Half an avocado

• A little oil or butter

• Two eggs (or one or three if you want)

• 1-2 Tbsp tomato relish/pickle

• A few slices of ham or bacon

• Salt and pepper

Toast your bread and spread with Marmite, then slice the avocado and add on top. In a small saucepan, heat the oil then combine eggs, relish, ham, salt and pepper on a high heat until cooked how you like them. (I like mine cooked to rubber according to my chef friend) Top your toast with eggs and enjoy!

The Best Porridge You Will Ever Meet In Your Life (In My Humble Opinion)

This deserves a whole post on its own, but it’s getting lumped in with all the other recipes. I ate this every day for so long, and it started me on a whole porridge craze that led me to make a million different porridge flavours– from carrot cake, pumpkin pie, berry cheesecake, deconstructed version, vanilla, banana split, and heaps more, which I will hopefully share one day. The thing about this recipe is that you really need to soak the oats overnight, and when you boil them, really boil them hard, no gentle simmering. The more they boil, the more creamy they get. You can also make it in a big batch a few days in advance and heat it up in the morning to save time. The fruit salad here is my favourite combo, but you can do what you want.

• Half a cup of big oats

• Water

• 1 Tbsp cocoa powder

• 1/4 cup milk of choice

• 1/2 a small apple

• 1/2 a banana

• 1/2 a small pear

•1/2 a large green kiwifruit

• Two strawberries or blackberries or both

• A few tinned peach slices

•1-2 Tbsp smooth good quality peanut butter

The night before or an hour before you want to cook your oats, stir the cocoa powder through them and place in a small saucepan and cover with boiling water until there is a few centimetres of water over the top. Cover with a lid, and leave to soak. When they have absorbed some water, place on a high heat and cook with no lid. Make sure it gets to a fast boil. When it is looking thicker, add your milk and cook to your desired consistency –depending on your stove, it generally takes around 10 minutes. Take off heat and while it cools, cut your fruit in small pieces, and mix together. When the porridge is cool, pour into a bowl, and top with the fruit. Drizzle the peanut butter on the top and enjoy!

Salted Chocolate Crackle Bars

I love sweet and salty, and these bars are the perfect raw, vegan, gluten free, dairy free bar for a snack, or paired with an apple and yoghurt or boiled egg, delicious breakfast bars.

• 1/3 cup coconut oil

• 1/4 cup cocoa powder

• 1/6 cup maple syrup

• 1 1/2 cups quinoa or rice puffs (Rice Krispies or Rice Bubbles count!)

• 2 cups mixed nuts– almonds, cashews, walnuts or anything else you like, in medium chunks

• 1 tsp vanilla extract

• 1/2 – 3/4 tsp salt (or to taste)

In a small saucepan, melt the coconut oil. Add the cocoa powder and maple syrup and whisk until combined. In a bowl, mix all the rest of the ingredients and pour in the coconut chocolate. Mix until the chocolate is evenly mixed throughout the whole thing. Line a slice tray or a few loaf tins with baking paper and pack the mixture down in a flat layer with the back of a spoon or spatula. Chill in the fridge for a few hours then break into pieces. Enjoy!