Breakfast is one of the big pleasures of our retreats. After an energising morning yoga class and time spent waking up slowly in beautiful surroundings, a warm drink and something freshly baked always feel especially good. Over the years we have worked with talented chefs who share our values and food ethos and also bring their own culinary style to each retreat, emphasising nourishment, flavour and seasonality.

One of those chefs is Saba Rabar, who has created some of our most-loved breakfast dishes. Her food combines ease and comfort with thoughtful, wholesome ingredients — and many of her recipes happen to be naturally plant based. Below, she shares two guest favourites that you can easily recreate at home.

Whether you enjoy them as part of a slow weekend morning or after your home yoga practice, these recipes bring a little retreat-style comfort into everyday life.

Turmeric Lattes and Banana Muffins

After a challenging yoga class and a big breakfast, you deserve to set down and relax with a turmeric latte and a banana muffin. Here’s how you can make them at home. Thanks to Saba for sharing two of her best recipes.

Often referred to as a “hug in a mug”, turmeric lattes are always welcomed on retreat. They are warming, soothing and gently energising — a lovely way to start the day.

These super-powered lattes combine turmeric’s anti-inflammatory properties with the healthy fats of coconut, creating a drink that feels both grounding and uplifting. Enjoy it first thing in the morning and give your body a few quiet minutes to ease into the day.

These super powered lattes are the best way to get your day started. Drink this first thing in the morning and give your body 20 minutes to wake up and get ready to start the day. Turmeric’s potent anti-inflammatory benefits teamed with coconut’s healthy energy boosting good fats make the perfect soothing combination.

Ingredients (Makes 2)

• 1 cup coconut milk
• 1 inch fresh grated turmeric / 2 teaspoons turmeric powder
• 1/2 inch fresh ginger / 1 teaspoon ginger powder
• 2 teaspoons coconut sugar
• 2 pinches cardamom powder
• pinch of salt

Whisk everything together in a bowl and cook on a low heat for 5 minutes until the sugar and salt have dissolved. Using a fine mesh strainer, strain over 2 glasses making sure to really press down on the pieces of turmeric and ginger to get as much juice out as possible.

Banana Bread / Muffins

Banana bread is a classic comfort bake — simple, fragrant and familiar. On retreat it is a perfect treat after morning yoga, and at home it is one of the easiest ways to fill your kitchen with that warm, cosy smell that makes everyone wander in for a slice.

This gluten free banana bread and muffin recipe is one of Saba’s most popular. It is soft, naturally sweetened and full of nuts, seeds and spices — ideal for batch baking and freezing.

Ingredients (Makes 1 large loaf / approx. 30 muffins)

• 1⁄4 cup non dairy milk of choice
• 6 tablespoons coconut oil
• 6 tablespoons date syrup
• 1⁄2 teaspoon vanilla powder (or 1 teaspoon vanilla extract)
• 2 1⁄4 cups ripe bananas (approx. 5 medium bananas)
• 2 cups buckwheat flour
• 1 tsp. baking soda
• 1 tsp. baking powder
• 1⁄2 tsp. Himalayan pink salt 1 teaspoon cinnamon
• 1 cup chopped nuts + seeds (I love using walnuts & pumpkin seeds)
• 1⁄4 cup cacao nibs (optional)

Preheat oven to 175 C. Line a bread tin /muffin tin with baking paper. Put the milk, oil, date syrup, vanilla, and bananas in a blender and blend until smooth.

In a large bowl combine dry ingredients. Add banana mixture and combine using as few stroked as possible. Fold in nuts and cacao nibs.

Pour into the bread tin / fill up the muffin cases about 3/4 full. You can add a slice of banana or more nuts and seeds on top if you like. Bake until a toothpick inserted in the centre comes out clean about 30/40 mins for the bread and 15 mins for the muffins.

Want more? Check out Bettina’s Kitchen recipes here and our healthy snacks for retreats blog here. We love Eating Well and Good Housekeeping for the best range of recipes.

How to Create Your Own Yoga Retreat Breakfast at Home

One of the simplest ways to bring a retreat feeling into everyday life is to slow down your morning and choose food that supports your energy and wellbeing. A retreat-style breakfast is nourishing, gently uplifting and made with ingredients that help you feel grounded throughout the day.

Here are a few guiding principles our retreat chefs use when designing breakfast menus:

Choose warm, comforting morning drinks
Golden lattes, herbal teas and warm lemon water encourage digestion and help you ease into the day.

Prioritise whole, seasonal ingredients
Fresh fruit, oats, nuts, spices and good-quality plant-forward ingredients create satisfying breakfasts that taste good and feel good.

Balance comfort and nourishment
A great retreat breakfast often combines something warm with something fresh. Think warm drinks with fruit, muffins with yoghurt, porridge with seeds, or homemade bread with nut butter.

Keep it simple enough to repeat
Retreat food feels special, but it is rooted in simplicity. Once you have a few recipes you enjoy, you can build your own morning ritual that supports you through the week.

Try Saba’s turmeric latte and banana muffins as a starting point. They work beautifully on their own or as part of a relaxed, slow breakfast at home.

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What We Usually Serve for Breakfast on Retreat

Breakfast varies depending on location, chef and season, but there are a few themes that are always popular with our guests. These dishes are colourful, wholesome and easy to adapt for home cooking.

Our retreat breakfasts may include:

• Homemade granola with fresh fruit
• Warm porridges with spices and seasonal toppings
• Freshly baked banana bread or muffins
• Savoury options such as eggs, tomatoes and local vegetables
• Smoothies made with fresh ingredients
• Yoghurt with nuts, seeds and honey
• Herbal teas, golden lattes and good quality coffee

These dishes are designed to fuel morning yoga, encourage steady energy and create the feeling of ease that our retreats are known for.