It's harvest season and Christina has come back from the market with arms of UK fruit and veg. I'm bursting with excitment about our Autumn breakfasts. So here it is. Christina's first seasonal breakfast and it's utterly delicious and like totally good for you.
Ingredients:
For the Compote:
4 stalks of Rhubab
3 large tablespoons of soft brown sugar
For the Home Made Granola:
450g of rolled oats
50g of Sunflower seeds
50g of Hazel nuts (in season!)
50g Pumpkin Seeds
125ml Runny Honey
100ml Sunflower oil
Natural or Greek yogurt (avoiding products with any other ingredients but milk and yogurt)
Method:
1.Add the rhubarb and sugar into a sauce pan with a small dash of water. Cover and simmer over low heat for 25 minutes. Stir regularly.
2. Meanwhile preheat the oven to 190C and mix the Granola ingredients with the oil and honey.
3. Pour into a baking tray in a thin layer and bake for 20-25 minutes. Stir well at least twice until the mixture is golden. Transfer into a large bowl and leave to cool. Once cool place the mixture in a glass jar (like the one pictured).
4. Layer the compote, yogurt and granola in a large glass or bowl. Get back into bed and enjoy.
NB: Prepare the night before so you don't have to get up early and all the ingredients have cooled.
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