Objectives: Chewing slowly or consuming harder textured foods (which require more chewing activity and have a longer orosensory exposure time) have been shown to lead to increased fullness and satiety levels and lower energy intakes. The aim of this study was to investigate whether manipulation of oral processing behaviours (including bites, chews and swallows) through combining food texture manipulation and instructing individuals to chew slowly, has an impact on energy and nutrient intake later in the day. Methods: During this randomised crossover experiment participants consumed two different textured breakfasts (a ‘fast’ yoghurt and fruit compote option, and a ‘slow’ granola option) twice; once at their normal eating rate and once after being instructed to eat slowly. Intakes of energy, fat, protein and carbohydrates on each of the test days were calculated by entering dietary data from food diaries into Nutritics. Repeated measures one-way analysis of variance were conducted to measure whether intakes of energy and nutrients later in the day differed between the four breakfast options; Spearman's Rank and Pearson correlations were conducted to investigate if there were any associations between energy and nutrient intakes and specific oral processing behaviours. Results: Data were collected from 23 healthy volunteers (mean age 31.1 y, female n=16, 69.6%). Amongst the four breakfast options, no significant differences were observed in consumption of energy or nutrients later in the day (p>0.05). However, positive associations were observed between intakes of carbohydrates and average bite size, and eating rate, although these were not consistent across all of the breakfast options. Conclusions: Although results from this randomised crossover breakfast study demonstrate no differences in energy and nutrients intakes after consuming breakfast options designed to manipulate oral processing behaviours; as average bite size and eating rate increased so did daily intakes of carbohydrates, therefore these behaviours could be focussed on in future work.