After her separation from King Charles in 1992, Princess Diana adopted a healthier lifestyle with the help of her former head chef, Darren McGrady. He introduced richer foods into her diet, including a breakfast that has since become a global trend.
In a viral video, McGrady revealed that Diana ate overnight oats most mornings. This no-cook dish, made by soaking oats in milk or water overnight, was first discovered by the princess at a Swiss health clinic as bircher muesli. She brought the recipe back and requested it daily.
Registered nutritionist Charlotte Faure Green praises oats for their beta-glucan fibre, antioxidants, and minerals like magnesium and iron. However, she notes that a carb-heavy breakfast may not suit everyone, potentially causing sweet cravings or sluggishness. She recommends rolled oats over quick-cook for slower digestion and adding chia seeds or Greek yoghurt for extra nutrients.
For hot breakfasts, Diana favoured baked beans, often leaving handwritten notes for McGrady. She balanced this with half a pink grapefruit, black coffee, and fresh orange juice. Lunch was typically roasted stuffed bell peppers with mushrooms, zucchini, garlic, rice, and tomatoes, topped with mozzarella and Parmesan. Dinner consisted of lean proteins like poached chicken or grilled Dover sole, paired with steamed vegetables or soft-boiled potatoes tossed in egg whites and paprika.
