Instant Brekky Oats

If you like overnight oats, you’ll definitely like Instant Brekky Oats. I do enjoy waking up to a bowl of overnight oats, there’s something so satisfying about knowing you’ve thoughtfully prepared your breakfast the night before, it’s a real act of self love. That is if you remember to assemble your oats before heading off to the land of nod. I usually get into bed before I remember that I forgot.

So Instant Brekky Oats are for people like me, people who promise their family that there will be delicious overnight oats for breakfast, kiss everyone goodnight, then slump in front of the TV for a bit and then stagger off to bed exhausted. You and me, we need those oats, like now.

This is made not with whole oats but with oatbran, which is why you can scoff this breakfast instantly with no soaking or cooking required. And like over night oats you could add anything you want to this. Any fruit (fresh, dried or pureed); any nuts or seeds; even naughty but nice additions like chocolate chips, jam or syrup.

This recipe just happens to be the version I made this morning but here are a few other combos to try:

Peanut butter and crushed strawberries

Banana and honey

Dates, grated apple and maple syrup

Toasted pumpkin, sunflower and sesame seeds with honey

Coconut yoghurt and mango

Chocolate spread and cinnamon

Pecan nuts and maple syrup

Instant Brekky Oats

Serves ,1 so just multiply by breakfast eaters

Ingredients

  • 4 level dessert spoons of oat bran
  • 2 dessert spoons of milk
  • 1 dessert spoon of peanut butter
  • 4 level dessert spoons of plain yoghurt
  • 2 teaspoons of raspberry jam
  • 1/2 a banana, thinly sliced

Method

  • In the bowl you are going to eat out of mix the oat bran, peanut butter and milk
  • Then mix in the jam and yoghurt
  • You can add more of any of the ingredients depending on whether you would like this thinner / thicker / sweeter / nuttier etc etc
  • Finally, scatter, or artfully place, the banana slices over the top

Claire’s Loaded Veggie Breakfast Stack

Thank you scrumptious Claire for tickling my taste buds with this pile of savoury favourites… eggs on halloumi on avocado on chilli jam on focaccia. Be still my beating heart!

After a particularly punishing morning HIIT workout in Claire’s garden, my legs were trembling, my arms were aching, my stomach was rumbling, nay roaring! This hearty stack of deliciousness is what she treated me with.

Digging a little deeper into this plate it turns out it didn’t only bestow pleasure on my taste buds. Each of the ingredients is massively helpful to us after a workout. The protein in the eggs helps to repair and build muscle; the avocado is dense in nutrients and fibre, which is really important for our metabolic health; and of course we needed carbs to replenish all the fuel we’d just burned, hello foccacia.

When you stack these awesome ingredients high it’s quite a challenge to open your jaw wide enough to eat this so Claire helpfully served this in 2 halves, making it less exhausting to devour, especially in polite company.

The focaccia was a herby delight but any bread or toast would be welcome to join this party stack. I’m thinking sourdough, bagels or wholegrain toast.

So get veggie stacking this weekend. Workout optional.

Claire’s Loaded Veggie Breakfast Stack

Serves 2

Ingredients

  • 4 generous slices of focaccia or bread / toast of your choice
  • 1 packet of halloumi, thickly sliced
  • Chilli jam
  • 1 avocado
  • 2 – 4 eggs (depending on how starving you are)
  • Salt & pepper

Method

  • First of all heat your oven to about 120C / gas 1 and slip in an oven tray. This is for keeping the halloumi warm once cooked.
  • Heat a frying pan and once it’s warm cook your halloumi slices. You will not need oil for this. Once the liquid has evaporated and the halloumi is golden flip over and cook the other side, the 2nd side cooks much quicker than the 1st so keep an eye on it. Transfer to the warm oven tray to keep nice and warm.
  • Now add a little oil to your pan and fry your eggs (1 or 2 each).
  • While you’re waiting for the eggs to cook you can spread your chilli jam on your toast / bread and slice your avocado.
  • Arrange the avo on the bread / toast, followed by the halloumi and eggs. Sprinkle over salt and pepper if you like.
  • If you’ve built a stack you can pop the 2nd slice of bread / toast on top or just keep it on your plate to catch the tumbling odds and ends.
  • Loosen up your jaw then sink your teeth into this heavenly manna.

Garden Berry Waffles

Waffles truly are waffley versatile. They’re delicious sweet or savoury with a delectable array of tempting toppings and and accompaniments.

This is my new favourite way to munch sweet waffles. The combination of juicy berries, crunchy nuts and sweet syrup with the warm, fluffy waffles is pretty much perfection on a plate.

Of course you do need a waffle machine to make the actual waffles at home (I picked up mine from a well known discount supermarket some years ago). But if you don’t have one fear not, this would be just as fabulous with a stack of hot pancakes. And let’s be honest this would be ready in mere minutes if you decided to opt for shop bought waffles. There’s no shame in keeping it real.

And if you do want to try this with pancakes I use the exact same ingredients for pancakes as I do for the waffles and just cook them in a standard non stick pan.

Garden Berry Waffles

Serves 4

Ingredients

  • A big rounded tablespoon of butter
  • 300ml milk
  • 2 eggs
  • 225g self raising flour
  • 1 level teaspoon baking powder
  • 2 tablespoons sugar
  • 1 teaspoon vanilla extract
  • Berries
  • Pecans
  • Maple syrup
  • Peanut or almond butter (optional)

Method

  • Melt your butter in a pan then leave it to cool slightly while you get on with your measuring and weighing.
  • Mix together the milk, eggs and vanilla, whisk.
  • Now add the flour, baking powder and sugar. Whisk again.
  • Pour in the melted butter and whisk for the final time.
  • Cook your waffles in your machine. Keeping them warm in a low oven as you go.
  • To assemble, pop a couple of waffles onto each plate, strew with berries and nuts and drizzle generously with maple syrup.
  • If you fancy, dollop over a little peanut or almond butter.

Peanut Butter Granola

I was making a batch of granola the other day when a tasty thought came to me, I thought I’d go a bit nuts, shake things up a bit.

I went rogue and added a couple of spoonfuls of crunchy peanut butter. Yep that’s how crazy I am. I kept the rest of the ingredients pretty simple to really let the earthy peanut flavour shine through.

To be completely honest the first attempt didn’t truly live up to my expectations. It just wasn’t peanut buttery enough. So this revised recipe I share with you my dears has double the peanut butter from the original recipe. It is, as Goldilocks declared, just right.

I enjoyed this with fresh blackberries and plums from the garden. However, if I was nipping to the shops for berries I’d go for raspberries or strawberries – think peanut butter and jelly, classic.

Peanut Butter Granola

Recipe

Ingredients

  • 250g oats
  • 40g pumpkin seeds
  • 40g sunflower seeds
  • 150g pecans or almonds
  • 100ml maple syrup
  • 1 teaspoon vanilla bean paste or good quality vanilla extract
  • 2 tablespoons oil
  • 4 tablespoons peanut butter

Method

  • Preheat your oven to 150C / gas 2. Line a large baking tray with greaseproof paper.
  • In a pan gently heat your peanut butter with the maple syrup and oil. This just softens the peanut butter, making it easier to stir through the dry ingredients. If your peanut butter is already quite runny you dont need to bother with this step.
  • Mix together all of the dry ingredients in a large bowl then stir in the peanut butter mixture until everything is thoroughly combined.
  • Tip onto your prepared baking sheet and bake for 25 minutes. Give it a stir once or, preferably, twice during this cooking time to ensure an even bake throughout.

To serve

I just love granola with Greek yoghurt, fresh fruit and sometimes some chopped dried fruit too.

You can try this even more simply with some nice cold milk.

A little scattering over a warm bowl of porridge with a fruit compote is definitely worth a try as Autumn approaches.

Simple Summer Smoothie

Simple Summer Smoothie

I won’t take the credit for this, my youngest came up with this last Saturday afternoon. You know that time of day when you’re getting a bit peckish after breakfast but it’s not yet reasonable to eat lunch? That’s when we made this.

I love it when the kids take charge of a recipe, they can come up with some fantastic flavour combos. Although there have been times when I’ve had to step in – no I don’t think I want maple syrup on my spaghetti! Thanks for that one Elf.

There is no need for any fruit chopping here so this really is ideal for kids of any age to make all by themselves. Just make sure they’ve secured the lid on the blender properly before they switch it on.

This smoothie is light and refreshing, which makes it an ideal summer refreshment. If you don’t have / like coconut milk you could try apple juice instead.

Simple Summer Smoothie

Recipe, serves 4

Ingredients

  • 1 large ripe banana, peeled
  • 1 orange, peeled and broken into segments
  • A handful of raspberries (fresh or frozen)
  • About 4 strawberries
  • 250ml coconut milk

Recipe

  • Just pop all of your ingredients into a blender and whizz until smooth.
  • Slurp straight away through your favourite straw.

Banana Breakfast Smoothie

Bananas are perfect for delivering that much needed energy boost first thing in the morning.

My kids are going back to school soon and I predict a struggle in the morning. They’ve not had to rise from their beds before 9am since March! So a quick and easy smoothie will be just the ticket for a quick brekky before bolting out the door.

All of my children have hearty (that’s putting it mildly) appetites but if there are any first day back butterflies it might be easier to stomach a fruity drink than a hearty meal.

You can use any kind of milk for this: coconut, soya, cows milk, whatever you have in the fridge really. I added about a tablespoon of honey but to be honest it was a little too sweet for me. Just go with what you fancy.

I would hugely recommend a teeny bit of cinnamon and if I was using cows milk I might add a 1/4 teaspoon of vanilla bean paste or extract.

Banana Breakfast Smoothie

Makes 4 glasses

Ingredients

  • 500ml coconut milk (or whatever kind if milk you favour)
  • 2 ripe yellow bananas
  • A tablespoon of honey (optional)
  • A pinch of cinnamon (optional)
  • 1/4 teaspoon of vanilla bean paste or extract (optional)

Method

  • Put all of your ingredients into a blender and whizz until smooth.