Recipes: On the Go Breakfast

To help Brits overcome the morning rut and provide some breakfast inspiration, Lyle’s Golden Syrup has collaborated with renowned cook, food expert and mum-of-two, Jo Pratt, to create time-saving, delicious and easy breakfast recipes.

Sticky Sausage Sarnie (pictured above) 

If you have a few extra minutes in the morning, this is an easy, filling breakfast that is sure to keep you full to lunch. Slice sausages in half before cooking as they cook fairly quickly, add some wholegrain mustard and Lyle's Golden Syrup just before finishing cooking to make super sticky.

Serves 4

Ingredients
Olive oil
8 good quality thick pork sausages
2 tbsp wholegrain mustard
2 tbsp Lyle's Golden Syrup
2 tsp Worcestershire sauce
8 slices of bread
Butter

Method
Heat a large frying pan over a medium-high heat and add a trickle of olive oil. Cut the sausages in half lengthways and add to the pan. Cook for 2-3 minutes each side until the sausages are golden ands cooked through.

Mix together the mustard, Lyle's Golden Syrup and Worcestershire sauce, add to the pan and stir gently to coat the sausages. Toss around in the pan for about 30 seconds to coat the sausages, before removing from the heat.

Lightly butter the bread and divide the sausages between 4 slices of bread, spreading any of the sticky wholegrain mustard from the pan over the sausages. Top with the remaining 4 slices of bread to make sandwiches. Cut in half and enjoy.

Banana, Pecan and Cinnamon French Toast

This sweet sandwich with sliced banana, chopped pecans and Lyle's Golden Syrup is perfect for a morning treat. Dip into beaten egg, milk and cinnamon and Ffy both sides in a little butter until golden. Tastes even better with a side of yoghurt!

Serves 4

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Ingredients
4 medium size bananas, peeled and thinly sliced
125g of pecan nuts, roughly chopped
4 tbsp Lyle's Golden Syrup, plus extra to drizzle
2 tsp cinnamon
8 slices white or wholemeal bread
6 large eggs
200ml milk
Natural or Greek yoghurt, to serve

Method
Gently mix together the bananas, pecan nuts, Lyle's Golden Syrup and cinnamon. Divide between 4 pieces of bread, leaving a small gap along the edges. Top with the remaining bread to make 4 sandwiches. Press lightly to hold in place.

Beat together the eggs and milk in a shallow bowl. Dip each sandwich in the egg mixture leaving to soak for a few moments each side.

Heat the butter in a large saucepan over a medium and fry each sandwich for about 4 minutes until golden, turning halfway through. You will probably need to do this in batches, depending on the size of your frying pan.

Cut each piece of French toast in half and serve with a spoonful of yoghurt and plenty of Lyle's Golden Syrup drizzled over the top.

Breakfast Power Smoothie

Quick, easy and full of goodness to give you plenty of energy, this breakfast smoothie can be made on milk or yoghurt to give you that much-needed morning energy boost.

Makes 1

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Ingredients
¼ cup (20g) porridge oats
¼ cup (25g) cashew nuts
¼ cup (50ml) natural yoghurt
1 ripe banana, peeled
½ cup (100ml) cold milk
1 tbsp Lyle's Golden Syrup
½ tsp vanilla extract or vanilla bean paste

Method
Place all of the ingredients into a blender and blend for about 30 seconds - 1 minute, depending on the power of your blender, until completely smooth. Enjoy straight away or keep chilled until needed.

Fruit and Nut Breakfast Bars

A super tasty and compact energy-giving bar that can be eaten on-the-go or while at the table with a cup of tea, juice, glass of milk or bowl or yoghurt. Lasts a long time once made and stored in an air-tight container, so ideal for a really speedy yet energy-giving breakfast that's good for you.

Makes 8 bars

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Ingredients
150g Lyle's Golden Syrup
75g butter
grated zest of 1 orange
150g prunes, roughly chopped
150g pitted dates, roughly chopped
150g porridge oats
½ tsp ground cinnamon
100g mixed seeds (such as sunflower and pumpkin)
75g dried cranberries
50g flaked almonds
50g brazil nuts, chopped

Method
Pre-heat the oven to 180C/160C fan/gas 6. Grease a 20x20cm square cake tin with butter and line the base with baking parchment.

Put Lyle's Golden Syrup, butter, orange zest, prunes and dates in a saucepan and gently heat until the butter has melted. Cook over a low-medium heat for 5 minutes stirring occasionally. Remove from the heat and mash everything together using a potato masher or the back of a wooden spoon.

Transfer to a bowl and thoroughly mix in the oats, cinnamon, seeds, cranberries, almonds and brazil nuts. Press firmly into the prepared tin and bake in the oven for 18-20 minutes until lightly golden.

Cool in the tin for 20 minutes then remove from the tin to cool completely before cutting into individual pieces and storing in an airtight container for up to 2 weeks.

Sweet Chilli Tomatoes on Toast

This quick and easy breakfast is sweet, spic and sticky all in one. Quickly pan fry crushed cherry tomatoes with chilli and Lyle's Golden Syrup. Spoon over crusty toasted bread.

Serves 4

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Ingredients
2 tbsp olive oil
450g cherry tomatoes, halved
1½ tbsp Lyle's Golden Syrup
2 tsp balsamic vinegar
1 tsp dried chilli flakes
sea salt and freshly ground black pepper
crusty bread, for toasting
extra virgin olive oil or butter

Method
Heat the olive oil in a frying pan. Add the cherry tomatoes and toss around over a medium-high heat for a couple of minutes until they are starting to soften.

Add the Lyle's Golden Syrup, balsamic vinegar, chilli, salt and pepper. Cook for a minute or so, stirring gently, until the tomatoes are softened and thickening.

Meanwhile toast the bread and either spread with butter or drizzle with extra virgin olive oil.

Spoon the tomatoes over the top of the toast and serve.