I’m often posting dinner and baking inspiration but I thought it was about time I shared some breakfast ideas. Lately, I’ve been completely reliant on oats for breakfast, whether it be overnight oats or porridge, as I find they stand by me throughout the morning and always taste great.
As it’s started to warm up this weekend I began craving a refreshing, cold breakfast featuring lots of fresh fruit. I usually use the Tesco bran flakes or Nutribrex to make a bowl of yoghurt, fruit and cereal, however I didn’t have any of these in my cupboard. I therefore decided to rustle up a little homemade granola, having never made it before, to have with blood orange segments and blueberries. The recipe is super simple, and can be adapted to your tastes. As I’m allergic to nuts (awaiting further challenges!) I couldn’t add any, however you may wish to add almonds, hazelnuts or even mixed seeds. You could also add dried fruit (depending on your tolerance levels), desiccated coconut or even honey. I do however quite like it simple, so I can add all the flavours afterwards!
- 100 g Porridge oats
- 60 ml Maple syrup
- 1 tbsp Olive oil
- Preheat the oven to Gas Mark 2 or 150 degrees.
- In a large bowl, add the porridge oats (gluten free if coeliac) with the olive oil and maple syrup. Stir well until all of the oats are coated.
- Line a baking tray with baking paper and spread the oats out evenly.
- Bake for 35 mins. Once slightly golden, leave to cool.
- Serve with yoghurt, maple syrup, fruits, coconut, nuts or whatever else takes your fancy.
- Store in an airtight jar for future breakfasts!
For this breakfast here I just sliced blood orange, and served with lactose-free yoghurt, blueberries – so simple, yet so delicious. And below, I just added some frozen raspberries too!
Let me know if you have any other winning granola combinations in the comments below.