“Before there was dry muesli, there was Bircher muesli - a dish made famous by Swiss raw food champion Dr Maximilian Oskar Bircher-Benner at the start of the 20th century. It wasn’t originally a breakfast dish; it was served as a pre-meal snack. Where Dr Max used cream or condensed milk – and yoghurt, milk, plant-based ‘mylk’ or apple juice is the usual go-to now – we’re using probiotic-laden kefir here. Otherwise, we’re pretty close to his original, with ingredients abounding in probiotic and prebiotic benefits. More importantly, it tastes good!” – Matt Preston. You'll need to start this recipe the night before. For a nuttier-tasting Bircher, use 70% rolled oats and 30% steel-cut oats. However, the end result won’t be as creamy.

“We’ve added extra greens to everyone’s favourite zucchini slice and sprinkled it with a little seed mix to give it some special crunch and zing.” – Lucy Nunes

A twist on a Swedish rice pudding served for breakfast at Yuletide, this dish brings the comforting festive flavours forward for a Christmas-in-July breakfast.

For those of you who love granola and chia as a sweet start to your day, why not combine the two with this super easy recipe? This is an edited extract from Surfing the Menu – Next Generation by Dan Churchill and Hayden Quinn (Published by Simon & Schuster, $49.99).

“This is one of our best-selling, healthy spring breakfasts. Using homemade kombucha or tea for soaking makes it less sweet than using fruit juice” - Alex Elliott-Howery, Cornersmith, Sydney.

Avocado on toast gets a Maggie Beer makeover.

These healthier muffins make a great breakfast and are sweetened with rice malt syrup instead of refined sugars.

Kombucha in breakfast bircher? You better believe it. This recipe is an edited extract from Bondi Harvest: Balance - the Australian Wholefood Cook Book by Guy Turland and Mark Alston, $39.99, HarperCollins, out now.

Super quick, and super easy, these vegie fritters are the perfect easy brunch.

As versatile as it is healthy, you can customise this recipe however you like. The Nourishing Cook by Leah Itsines is published by Macmillan Australia, RRP $34.99.

Katie Quinn Davies recommends these egg cups as perfect for entertaining when you want something simple that doesn't take hours in the kitchen. With a luscious sour cream pastry, they're great for any time of day.

Skip the cereal aisle and have a go at this homemade muesli. Begin this recipe 1 day ahead.

This sweet and nourishing dish proves breakfast is anything but boring.

This one’s a winner. It tastes brill and keeps really well frozen too, though to be honest, when I make a loaf I usually devour it within a day or two! The antioxidant lycopene that is found in raspberries does a great job of helping to protect and repair the skin from sun damage (though you’ll still be wanting to slap on that organic sunscreen!). Recipe extracted from Food to Make You Glow by Lola Berry, published by Pan Macmillan Australia.

Lusciously decadent bars of soft fruit and crunchy nuts to give you the energy you need to power through the day. You'll need to start this recipe a day ahead, and you'll need a 20cm square cake pan. Grab-and-go muesli bars