In discussion with a fellow food blogger recently we contemplated the latest faddy diet, this one billed as the ‘OMG be skinnier than everyone in the universe’ or something equally laughable and it advocates the skipping of breakfast. Simply stupid.
Dietary fads come and go and most sensible people I know agree to three meals a day, eaten in moderation and to quote my food blogging friend ‘enjoy your food.’
So let’s have a look at breakfast. Porridge, I would argue, is for the depths of the winter, delicious sweetened with honey and a good helping of stewed apples, it will fortify you and see you through the cold mornings. A boiled or poached egg with brown bread is perfect all year round if you’ve left yourself enough time to watch over them. For a hurried summery morning granola is the answer.
As you watch TV of an evening slip into the kitchen during the ads and assemble a tray with oats and whatever you fancy and leave it to toast a while and then cool for the next morning’s breakfast.
The quantities given here would stretch to a week of usage anyway but that will depend on how many and how indulgent the portions.
Granola
You will need:
150g porridge oats
150g combination of mixed dried fruit, nuts & seeds (I used SuperValu pack)
50g desiccated coconut (find it in the baking section)
4 tbsp golden syrup (or honey)
3 tbsp vegetable or sunflower oil
Method:
Preheat a fan oven to 160C / Gas Mark 4.
Mix the oats, mixed fruit, nuts and seeds and the desiccated coconut on a baking tray.
Drizzle over the golden syrup and the oil and mix through thoroughly with a fork so that nothing is left completely dry.
Toast the granola mixture in the pre-heated oven for 25 minutes, opening and tossing through as it cooks at 5 to 10 minute intervals to ensure even toasting. Leave to cool on the baking tray and store in an airtight container.
To serve layer up with some natural yoghurt and fruit.
Enjoy.
Til next time, Sheila.
Granola
Looks gorgeous… can’t wait to try it!
Colette
Thanks Colette 🙂 Sheila
We have been eating a muesli recipe, that we got from a friend who got it from an Australian, for over 25 years. It has a raft of ingredients including toasted rolled oats, flax seeds, coconut, pumpkin seeds, cranberries, dried apricot, walnuts, brazil nuts, honey and a lot of other good things I can’t remember. I have that with fruit and yoghurt for breakfast and can eat whatever I like for the rest of the day. My waist and collar size are both the same as they were when I was 18. Breakfast is the most important meal. A good deal of exercise helps too.
Best,
Conor
You’re going to have to blog that recipe Conor, sounds like life-fuel 🙂 Sheila
I make a batch of granola every week. Even the kids will eat it with some yogurt. My recipe is similar to yours, even with the coconut, just I don’t add any fruit as we’re not big fans. I love your gorgeous summery photos!