Items filtered by date: March 2020

But what about breakfast? – by Georgie Hallet

EXTRA OATY PORRIDGE

Ingredients 50g Rolled porridge oats


1 tsp oatmeal


150ml milk


25g sultanas, chopped dates or dried chopped figs

2tsp honey Preparation 2-­­3 mins

Method.

1) Place oats, oatmeal and milk into microwavable bowl and mix well. Microwave for 4 mins stirring halfway through

2) Place into a serving bowl topping the remainder ingredients and serve

ALL-­­IN-­­ONE OATS

Ingredients

8 tbls Oats


1tbls chopped Dried Apricots

1tbls sultanas


1tbls finely chopped walnuts

1/2 apple, grated


4 raspberries


4 blueberries


4 grapes


1/2 kiwi fruit sliced


1 tbls low fat yoghurt

Serve 4 Method.

1) Put oats, dried apricots, sultanas and nuts in an air tight container. Shake well and prepare night before serving.

2) Add yoghurt and remaining ingredients and serve.

BREAKFAST BARS

Ingredients

200g stoneground whole meal flour

75g light muscovado sugar


2tsp baking powder


1tsp ground cinnamon

1tsp mixed spices


1/2tsp sea salt
150g rolled oats


160g dried apricots, finely chopped

70g sunflower seeds

175ml unsweetened apple sauce

100ml unsweetened apple juice

3 eggs


2 tsp veg oil

Shallow cake tin Makes 16 bars

Method.
1) Put flour, sugar, baking powder, spices and salt into a large bowl and mix well.


2) Stir oats, apricots and sunflower seeds. In a separate bowl mix apple sauce, apple juice, eggs and oil. Add this to the flour mixture and stir well.


3) Pour into a lined baking tin and press down with the back of a spoon.


4) Preheat oven 200 degrees for 15-­­20 mins


5) Remove from oven and let cool. Cut into 16 bars and store in an airtight container for 3 days.