Food Recipes Sweet

Three Easy Fancy Breakfast Ideas

Do you find breakfasts can get boring sometimes? Here are three ways to make easy yet fancy breakfasts at home. No special ingredients required and not a lot of skill required either.
Remember those chocolate magic shell sauces you used to get? Well you can now make it at home and top your smoothie or granola bowl with it.


Stuffed croissants are my absolute favourite too. There is one bakery in Leicester that does them and they sell out within a couple of hours (and I can never get there early enough). I have an easy hack to make some DIY rose & pistachio croissants at home using Jusroll croissant pastry. They also are lovely to wow your guests.
My final one is pop tarts: Did you know you can make them at home just using some full fat greek yoghurt and self raising flour? OK, they are not as sweet and glamourous as the shop bought ones but at least you know what goes into them and they make great breakfasts. Just don’t pop these ones in the toaster.


For Granola Layers

  • Greek yoghurt mixed with some chia seeds and set for a couple of hours
  • Granola 
  • Mixed berries
  • Creamy avocado (I blitzed 2 avocados with 1 tablespoon of honey and around 4 tablespoons of milk)

    Once you make your layers, chill the bowl. The cold avocado is will allow the magic shell to set 

Magic Shell

  • 2 tbsp warm melted coconut oil
  • 2 tbsp cocoa powder
  • 1.5 tbsp maple syrup

Mix all the above and while it’s still runny pour a thin layer on the granola bowls. The layer you are pouring it onto needs to be chilled for best results. Let this chill again to harden.
Decorate with some granola, then tap the shell to crack and tuck in.


I love a stuffed croissant. There is something so delicious about not only biting into a buttery pastry, but also enjoying it along side some sweet filling whether it be chocolate, biscoff or pistachio & rose. I have yet to bake croissants from scratch and make flavoured ones the proper way however for now I was rather pleased with these DIY ones that I made at home.
This hack is brilliant especially if you want to impress your guests for breakfast or at those garden tea parties. It is also a great way to get creative in the kitchen and play around with flavours and colours.

I concentrated on pistachio and rose because that is one of my favourite flavours. However I did make a BISCOFF one too which was topped with crushed Biscoff biscuits and layered with Biscoff spread.

The trick is to get all your ingredients ready once you pop that croissant pack open so it stays as chilled as possible and doesn’t start to get slippery as the butter in the pastry gets to room temperature.


  • Jus Roll Croissant Pack
  • Pistachio paste
  • Chopped pistachios 
  • Rose water
  • Edible Rose petals
  • Pink & green food colouring
  • Chocolate spread 
  • BISCOFF spread 
  • Icing sugar
  • Milk
  • Food colouring


  1. Once you pop the croissants out of the packet, roll them out. Then cut the pastry on the perforated lines as per the instruction.
  2. Put a layer of the spread on (see the photos). I went with pistachio, chocolate & biscoff spread. Don’t load them too much because it will only ooze out and it will be harder to roll.
  3. If you love the taste of rose, lightly brush on some rose water on the pastry too before you put on your spread
  4. Sprinkle on your fillings (pistachios, rose, chocolate) . This is optional if you just want the spread
  5. Carefully roll according to instructions.
  6. Brush the croissants with milk. To make the coloured croissants I mixed food colouring with some milk and painted it on. This worked a treat.
  7. Bake as per the instructions on the packet.
  8. Once the croissants have cooled slightly, top them with a glaze which is made from mixing icing sugar and water. I added in some food colouring to get some vibrant pink croissants. Then top with pistachios and rose petals.

    They are versatile and you can make them as fancy as you wish. 



  • 130 g self raising flour 
  • 125 g greek yoghurt (full fat)
  • 1 tbsp caster sugar 
  • milk for brushing on the pop tarts before baking 
  • Filling 6-8 heaped teaspoons of strawberry jam (1.5 per pop tart)
  • Glaze: 30g icing sugar mixed with 15g greek yoghurt, 1/4 tsp vanilla essence and drop of food colouring (optional)
  • Sprinkles


  • In a bowl, mix the self raising flour, yoghurt and sugar using your hands. If you find it too sticky sprinkle in some flour to make a rough ball
  • Flour a surface and put the ball on top. Sprinkle some flour on top and knead to form a smoother dough. 
  • Sprinkle more flour on the surface then roll out the dough using a rolling pin to form a rectangle (almost like an A4). If like me you can’t get it perfect it’s fine cause you can tidy it up and use the left overs to form another tart. Cut out 8 uniform rectangles using a pizza cutter. Again if they are not totally uniform it’s fine cause you can shape them by gently stretching when assembling. 
  • Place 4 of the rectangles on a lined baking tray. Place 1.5 teaspoons of jam in the centre of each rectangle then place the other 4 rectangles on top of each one, ensuring it the edges touch and align.
  • Using a fork to press along the sides to seal then brush with some milk. If you don’t totally seal them jam will melt out (a bit like mine)
  • Bake them at 180 degrees for the pop tarts for 15-20 minutes
  • While the pop tarts are cooling make the glaze. You can use yoghurt, water or milk with the icing sugar. You want it a bit thick so it sits on the pop tart and is not all running off it.
  • Spread it on cooled pop tarts then sprinkle with all the pretty colours
  • You can reheat these in the microwave.

The beauty with these are you don’t need yeast, you can fill them with what you want and top them with any glaze.The actual dough is not that sweet either. If you did want it sweeter add more sugar 

Hope you get to make one or all of these three. If the instructions are not clear and you need some help, please feel to contact me via the contact page or through my social media channels.