Breakfast is rather a leisurely affair for the pink and blue. Woe betide anyone who rushes the event, not only is it a fit for a king but it also lasts the best part of 40 minutes, goodness knows what we will do when term starts.

Having read ‘Eat your Heart out’ by Felicity Lawrence I have been on a bit of mission to ween my darlings off the sugar laden cereals that I had naively believed were a sensible way to start the day. We now have a serious porridge addiction here instead, but porridge does not really work in this heat, hence the introduction of ‘Bircher Muesli’, that’s what the ‘blue one’ loves while the ‘pink’ stays firmly hooked on ‘Homemade Granola’.

Homemade Granola

Ingredients:

  • 180 ml of maple syrup
  • 40 ml of honey
  • 5 table spoons of either rapeseed or sunflower oil
  • 1/2 teaspoon of salt
  • 300g of jumbo oats
  • 60g of flaked almonds, green pistachios (chopped), pumpkin seeds
  • 3 tablespoons of poppy seeds and white sesame seeds
  • 60g of dried blueberries, sour cherries and /or cranberries

Method:

1. Pre-heat the oven to 160.

2. Mix together all the syrup ingredients in a small saucepan and then pour over the jumbo oats, mix thoroughly.

3. Spread the oat mix out on a deep baking tray, lined with baking parchment, and place in the oven for 30/ 40 minutes. Stir every 2 to 3 times. When it has reached a toasted, golden colour remove and add in the chopped nuts, seeds and dried fruit.

4. Once thoroughly mixed, pour into sterile jars.

 

Bircher Muesli

If you have never had it before – the only way I can explain ‘Bircher Muesli’ is it is a funny hybrid of porridge, muesli and granola and a great alternative to hot porridge at this time of year.

Serves 4

Ingredients: 

  • 100g of rolled oats
  • 180ml of full fat milk
  • 100 g of yogurt
  • 1 apple roughly grated with skin left on
  • 40g of runny honey
  • 1 handful or raisins, (one can also add toasted almond flakes and chopped green pistachios, or any nuts for that matter)
  • Juice of 1 lime

Method:

1. Put the oats in a bowl with the milk and pop in the fridge overnight to soften.

2. In the morning, add the yogurt, followed by the nuts and raisins, apple, honey and lime, mix well together – add more yogurt to loosen if necessary.

3. Serve with fresh berries and a drizzle of honey. It keeps in the fridge for several days.

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About The Author

Joanna Preston

Joanna Preston is author of the blog, Lardersaga and mother of the ‘little people', the ‘pink and blue'. Lardersaga is the musings of a food obsessed family, it is a journey through the seasons, and life around the kitchen table, in town and country. There are recipes for young and old, big and small, smart and casual.

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