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Ingredients
- 2-3 handfuls jumbo porridge oats
- 2 tablespoons nuts & seeds
- fresh berries or an apple
- cinnamon, ginger or nutmeg
- 2 cups milk (coconut, almond, cow’s milk, etc.)
Method
Simply place the oats and the nuts & seeds into a couple of containers with lids - I like to use kilner jars, because the look lovely, but any container will do.
Grate the apple and divide between the 2 jars, add some berries if you have them, sprinkle on the spices and then top up with the milk. Seal the lid, pop in the fridge overnight and enjoy a healthy breakfast tomorrow morning.
Breakfast Muffins
Enjoy a naturally sweet muffin for breakfast with blueberries and seeds for an extra hit of nutrition.
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Ingredients
- 2 large Eggs
- 150 ml Natural low-fat yogurt
- 50 ml Rapeseed Oil
- 100 g Apple sauce or pureed apples (find with the baby food)
- 1 Ripe Banana mashed
- 4 tbsp honey clear
- 1 tsp vanilla extract
- 200 g Wholemeal flour
- 50 g Rolled oats plus extra for sprinkling
- 1½ tsp baking powder
- 1½ tsp Bicarbonate of soda
- 1½ tsp Cinnamon
- 100 g Blueberries
- 2 tbsp mixed seed (we used pumpkin, sunflower and flaxseed)
Method
Heat oven to 180C/160C fan/gas 4.
Line a 12-hole muffin tin with 12 large muffin cases.
In a jug, mix the eggs, yogurt, oil, apple sauce, banana, honey and vanilla.
Tip the remaining ingredients, except the seeds, into a large bowl, add a pinch of salt and mix to combine.
Pour the wet ingredients into the dry and mix briefly until you have a smooth batter
Divide the batter between the cases.
Sprinkle the muffins with the extra oats and the seeds.
Bake for 25-30 mins until golden and well risen, and a skewer inserted into the centre of a muffin comes out clean. Remove from oven and leave to cool.
