Tag: breakfast

Toasted berry and coconut muesli

Growing up, we always had homemade muesli over store-bought muesli. This recipe is really nostalgic – it takes me back to the times I used to help Mum make muesli, and fighting with my siblings over what we wanted to put in it (banana chips were always a divider!)

I love making my own muesli because you can control what goes in it, unlike the supermarket stuff that’s packed full of bad sugars and additives.

What I love most about this recipe is that as long as you get the base right, you can add whatever fillings you like.

This recipe makes a large amount, will last you at least two weeks!

What you’ll need:

250 grams whole oats

125 grams rolled oats

2 tablespoons cinammon

1 tablespoon nutmeg

1/2 cup honey (for a vegan option, use maple syrup)

1 teaspoon salt

1/2 cup canola oil

1 cup coconut flakes

1 cup cranberries

1 cup goji berries

1 cup nuts (I used a mixture of almonds, pecans, walnuts and hazlenuts)

1/2 cup pumpkin seeds

1/2 cup sunflower seeds

Other things you could add: dates, dried apricots, yoghurt raisins, banana chips, dried apple etc.

How to make it:

  1. Preheat the oven to 150 degrees.
  2. In a medium saucepan, add the honey, canola oil and salt. Cook on low heat and stir until it’s all combined.
  3. In a large baking tray (with high sides) add the oats, cinnamon, nutmeg, nuts, pumpkin and sunflower seeds. Mix until they’re all combined.
  4. Drizzle the honey and oil mix over the muesli, and gently stir until it’s all mixed through.
  5. Put the muesli in the oven for 10 minutes, then take it out and mix. Put the muesli in the oven for another 10 minutes, taking it out and mixing it again.
  6. Add the coconut and mix through, then put it back in the oven for 10 minutes. Take it out, mix it, and put it back in the oven for 10 minutes (all together, you’re cooking the muesli for 40 minutes)
  7. Take the muesli out of the oven, and add the cranberries and goji berries.

It’s also yummy to top your muesli with seasonal fruit:

  • Winter – oven roasted pear, apple, rhubarb, fresh banana.
  • Summer – fresh berries, oven roasted stone fruits.

Enjoy!

Rebecca x

Baked eggs

This is one of those meals that looks like you put a lot of effort into, when really it’s the most easy and no-fuss thing to make.

This recipe would also be delish with bacon, extra spinach or crusty bread for a bigger meal!

What you’ll need:

1 brown onion, diced

2 large cloves garlic, diced

Dash of oil

250g canned tomatoes (I used Watties Italian style)

2 tbsp tomato paste

1 tsp white sugar

1 tsp cumin

1 tsp dried rosemary, oregano and basil

2 large portabello mushrooms

4 free range eggs

Handful of spinach

Salt and pepper

Handful of feta

Fresh basil, to serve.

How to make it:

1. In the oiled pan, add onions, garlic, herbs and spices

2. Once the onions are translucent, add can of tomatoes, tomato paste, sugar and salt

3. Reduce the heat and let the sauce thicken (takes about 10 minutes)

4. While the sauce is reducing, chop your mushrooms into long strips

5. Add your thickened tomato sauce to the oven dishes, placing mushrooms on top, crack the eggs on the top and then sprinkle feta.

6. Bake for 10 minutes.

Enjoy!

Rebecca x