Vegetarian Breakfast
Seven-cup muesli
Ingredients
3 cups oats
1 cup mixed nuts including macadamia if possible
½ cup sesame seeds
½ cup sunflower seeds
½ cup raisins
½ cup dried cranberries
1 cup dried ready-to-eat apricots, chopped
To serve
soya or semi-skimmed milk
chopped fresh seasonal fruit, such as pears, banana, pineapple, papya, passion fruit and grapes
Method
Tip the oats into a large airtight container and add the nuts, seeds, raisins and cranberries. Stir in the apricots.
To serve, spoon a portion into a bowl, pour over the milk and top with chopped fresh fruit.
Get up and go breakfast muffins
Ingredients
2 large egg
150ml pot natural low-fat yogurt
50ml rapeseed oil
100g apple sauce or puréed apple
1 ripe banana, mashed
4 tbsp honey
1 tsp vanilla extract
200g wholemeal flour
50g rolled oats, plus extra for sprinkling
1½ tsp baking powder
1½ tsp bicarbonate of soda
1½ tsp cinnamon
100g blueberry
2 tbsp mixed seed, we used pumpkin, sunflower and flaxseed
Method
Heat oven to 180C/160C fan/gas 4. Line a 12-hole muffin tray 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, mix briefly until you have a smooth batter, don’t over mix as this will make the muffins heavy. Spoon 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 to the centre of a muffin comes out clean. Remove from the oven, transfer to a wire rack and leave to cool. Store in a sealed container for up to 3 days.
Fruit & nut yogurt
Ingredients
3 tbsp chopped mixed nut
1 tbsp sunflower seed
1 tbsp pumpkin seed
1 sliced banana
1-2 handfuls berries (frozen and defrosted is fine)
200g vanilla yogurt
Method
Mix the nuts, sunflower seeds and pumpkin seeds. Mix the sliced banana and berries. Layer up in a bowl with yoghurt and enjoy.