Pomegranate & Granola Yogurt Crunch

I seriously debated on what to call this…. Parfait, Pots and Crunch were all up there and to be honest I’m not sure if ‘Crunch’ is the right choice, however what I can assure you is that this is absolutely delicious and the perfect way to start your day!

I love eating this for breakfast and so I decided it was only fair to share it with you, especially since not only does it taste fantastic and is healthy but it looks so pretty that you could easily serve it to friends or family coming over for brunch. I use my own homemade Granola (click for the recipe) but you could easily use your favourite Granola instead – be it homemade or bought! It is so easy to make and the fruit can be changed throughout the year to whatever is in season, but I’ll be honest Pomegranate is my favourite!

Serves 1 generous portion – or enough for Wee One & I to share! (Easily doubled)

175g/ ¾ cup Fat Free Plain Greek Yogurt

1 tbsp honey (or to taste)

3 tbsp Granola

½ fresh pomegranate

Mix together the yogurt and honey and stir well before spooning half of it into the bottom of a glass bowl (or alternatively you could use glasses – either pretty tumblers or wine glasses). Sprinkle over 1 tablespoon of Granola and ½ of the pomegranate then repeat with the layering, finishing with the pomegranate.

(Approximately 340 calories per portion however, that will depend on the Granola and Yogurt that you use.)

Ultimate Granola

I've had this recipe tucked away for a long time. Stashing it away for another project or at the least a 'reserve' when I hadn't managed to photograph a new recipe. But then it occurred to me that I really should post it (and not just because I have nothing else to post this week!!) because it is incredibly popular in our house and I feel like I am always making up a fresh batch!

When my husband is in town during the week this is his favourite breakfast to have. He can either have a bowl with milk at home before heading to work, or if in a rush he grabs some and takes it with some yogurt to enjoy as soon as he has some time!

The recipe was adapted from one I read in The Meat Free Monday Cookbook but after doing quite a bit of research on Granola recipes, I found that honestly they are all pretty similar, and really it's just about finding a combination that you like then if need be, adapting things slightly. I'm not going to lie, this isn't a cheap version of Granola but in my opinion it is worth every penny! This version really has a little bit of everything in it so it's a big hit in our family and the touch of cinnamon adds a delicious warmth to it. It makes a lot which I like as it lasts a little longer but if you prefer you can easily half the recipe.

Enjoy it with milk, to snack on by itself, or my favourite way – sprinkled over yogurt.

{I like to use cups for this recipe rather than measuring everything out as I find it a lot easier. If you don't have specific measuring cups just find a small mug or coffee cup and use that – the main thing is just to keep the quantities the same once you find your cup of choice!}

Makes approx. 12 cups of Granola

½ cup almonds, roughly chopped

½ cup pecans, roughly chopped

½ cup brazil nuts or other nuts of your choice, roughly chopped

4 cups porridge oats

½ cup sunflower seeds

½ cup pumpkin seeds

½ cup flax seeds

½ cup flaked coconut

1 ½ tsp cinnamon

½ cup grape seed or sunflower oil

½ cup honey or agave syrup

1 cup dried fruit of your choice – I like a combination of sour cherries, goji berries and sweet cranberries but you could add raisins, dried blueberries or dried apricots, chopped up

Preheat the oven to 350F/ 180C and line a large baking sheet (or 2 smaller ones) with baking parchment - trust me, this will help with clean up!

In a large bowl mix together the almonds, pecans, brazil buts, oats, all of the seeds, coconut and the cinnamon. Mix well then add the oil and honey. Stir well so that everything is evenly coated with the oil and honey, mix then transfer to the baking tray (or trays). Spread the granola out evenly over the tray and press down slightly with the back of a large spoon or spatula, then bake in the oven for 30-40 minutes, turning half way through cooking so that it gets evenly browned.

Once the granola is golden and crisp, remove from the oven and allow to cool for 5-10 minutes then add the dried fruit. Transfer to an airtight container and enjoy however you like.

Creamy Tropical Fruit Smoothie

With Spring in full force (although with fairness last week felt like Summer!) I have been enjoying a lot more smoothies, especially since I have recently re-joined the gym. It's a great way to start my day or to give me an energy boost mid afternoon before or after working out. Even better my son loves it and not that I need any help getting him to eat fruit, if you have a fussy fruit eater in your family I am sure they will love this.

Makes 2 glasses (easily doubled)

1 cup of frozen mango cubes

1 full (slightly overflowing!) cup of strawberries, hulled

¼ pineapple, peeled

1 pot of yogurt (100g approx)*

Splash of milk (optional)

Put the mango cubes into a blender and leave to soften slightly while you cup up the other fruit, then add the strawberries and pineapple to the blender along with the yogurt. I tend to half fill my pot of yogurt with the milk and swish it around a bit to get the last of the yogurt before adding it to the blender. Blitz until smooth then serve while thick and creamy and icy cold.

Note:

If you don't have frozen mango cubes add a few ice cubes to the blended when you blitz it to make it nice and frosty cold.

Variation:

If you don't like/ have allergies to Mango or simply can't get any you can replace it with 1 large banana instead, just don't forget the ice!

Nigella's Breakfast Bars

I discovered these delicious treats when I was recently reviewing Nigella Express by Nigella Lawson and I like them so much (and have made them a few times now) that I thought they deserved to be shared with you! They are so simple to make and although they are perhaps not the healthiest (due to the can of deliciously sticky sweet condensed milk!) they will disappear in a hurry. Perfect for a breakfast on the run or with a cup of tea or coffee for a mid morning snack, these bars are a crunchy, sweet little treat which Nigella herself says she is addicted to..... and to be honest I don't blame her!

Makes 16

1 x 397g can condensed milk*

250g rolled oats (not instant)

75g shredded coconut

100g dried cranberries**

125g mixed seeds (I use pumpkin, sunflower and flax)

125g natural unsalted peanuts

Preheat the oven to 250F/ 130C/ GM ½, and oil a 23 x 33 x 4cm baking tin.

Put the condensed milk in a small pan then gently heat.

In a large bowl mix together all of the other ingredients then add the warmed condensed milk and stir well until everything is evenly mixed together and coated in the condensed milk. Put the mixture into the oiled tin and press down using either a large spatula or the back of a spoon (or as Nigella suggests, you could use your hands wearing disposable vinyl gloves to prevent you ending up with a sticky mess all over them!) to make sure the surface is even. Bake for 1 hour, then remove from the oven and allow to cool for 15 minutes before cutting into 16 chunky pieces. Let cool completely and see how long they last!

*The version of Nigella Express that I have is the British version but the tins of Condensed milk that I buy in Canada are 300ml and although they might be a little bigger than the UK sized can they work just fine.

**The last time I made these I didn't have enough cranberries so I used half cranberries and have raisins and they were delicious! So good in fact that from now on I will be using half and half! Use what you like but don't worry if you are short and need to substitute.

Buttermilk Pancakes

If you want the lightest, fluffiest pancakes ever then this is your recipe! A variation from my Classic Pancakes recipe, this one uses buttermilk which helps to make them extra fluffy and light and melt-in-your-mouth. Served with a little butter and plenty of maple syrup this makes the perfect weekend breakfast to sit down and enjoy with family and friends.

Italian Eggs

Eggs are probably my favourite breakfast dish as they are so quick and easy to prepare and very versatile. This dish might take a little longer than your average egg dish but it is well worth the wait.

'Italian Eggs' might not necessarily be the correct name for this delicious dish, but I didn't want to call it 'Baked Eggs' since for this recipe I don't bake them but keep them on the top of the oven. That being said, if you prefer you could easily finish this dish off in the oven so that you can get on with other things while the eggs cook.

Regardless of how you cook the eggs what you end up with is a deliciously tangy and slightly spicy tomato sauce which becomes a silky smooth bed for cooking the eggs on, until they are just cooked with perfectly runny yolks which once broken dribble and ooze into the sauce. Finished with some fresh basil and plenty of bread of your choice for dipping in and mopping up and you have the most delicious egg dish perfect for breakfast, lunch or even a light dinner.

Serves 4

1 tbsp olive oil

2 cloves of garlic, crushed

1 x 28oz (or 2 x 400g) tin of chopped tomatoes

1 tsp sugar (optional)

½ – 1 tsp dried chilli flakes (optional but if using add as much or as little as you like depending on how hot you like things)

Salt & freshly ground black pepper

4 organic large eggs

scattering of fresh basil leaves

Bread of your choice for dipping

In a frying pan, heat the olive oil then add the crushed garlic and cook for a minute being careful not to brown. Add the tomatoes, sugar, chilli flakes, salt and pepper and stir well. Bring to a boil then reduce the heat slightly and leave to simmer for roughly 20-25 minutes until it has reduced slightly. Taste to check the seasoning and adjust if necessary. Stir in about half of the basil leaves then lower the heat so that it is just gently simmering, then carefully crack in the eggs. Cover with a tight fitting lid and leave to cook for roughly 3-4 minutes until the eggs are just cooked but still with a runny yolk.

As soon as the eggs are ready remove the lid to stop the cooking and sprinkle over a good pinch of sea salt and if you like a grinding of pepper. Finish with a final scattering of basil then serve in shallow bowls with plenty of bread or toast to mop everything up with.

*If you would like to make individual servings like the one pictured (which is what I do 99% of the time) simply make up the sauce as above then transfer ¼ of it to a small individual sized frying pan (keep the rest of the sauce for another day – unless you have 4 small pans and are doing it for presentation purposes!). Once the sauce is simmering follow the instructions as above then serve in the pan on a chopping board to protect your table from the heat!

Strawberry & Banana Smoothie

This is the first recipe I tried on my October Cookbook Challenge and it was so good I had to share it with you. As with most smoothie recipes this takes no time at all to make so is perfect for a fast, delicious and nutritious breakfast. It is so creamy I'm also going to try freezing it for ice lollies/ popsicles which I just know everyone in the family will love.

Serves 3-4

225g/ 8oz strawberries, trimmed and cut in half

1 banana, roughly chopped

140g/ 5oz natural yogurt

1 ¼ cups/ 300ml milk

1 tbsp honey or to taste

Simply put all of the ingredients into a blended and blitz until it is smooth, creamy and delicious! Perfect for breakfast or a morning snack and great for when you are in a rush and need something to go.

*This recipe is part of my October Cookbook Challenge and was taken from The Meat Free Monday Cookbook.

Mango & Strawberry Smoothie

You can't beat making up a smoothie in the morning to get you going for breakfast or a mid-morning snack. This Mango & Strawberry Smoothie is so quick and easy to make and super healthy too so you really can't go wrong!

A Very Simple & Delicious Breakfast.....

I know this doesn't really qualify as a recipe but this is one of my favourite things to eat just now for breakfast. Eggs really are the ultimate in fast food so if you have a few extra minutes you have time to make this for a great start to your day, and if you are like me and need a bit of a kick in the morning try having this with some spicy Siracha Ketchup on the side and a good cup of coffee! You'll be raring to go in no time!

My favourite way of cooking eggs quickly is to baste them (frying to start then finishing off with steam), however if you would rather fry or poach your egg feel free. This dish is all about how you like your eggs!

My Favourite Fruit Smoothie

In the warmer months I can never resist making this delicious smoothie for a quick and healthy breakfast or snack. It takes no time at all to make and is a huge hit with everyone in the family and of course is super healthy – I love it! By using frozen berries (which you can buy year round) you get a wonderfully thick almost sorbet like smoothie that is icy cold and really refreshing as well as completely satisfying. You just can't go wrong with this!

Serves 2-3 happily {easily doubled}

2 cups frozen mixed berries* (such as strawberries; raspberries; blackberries & blueberries)

1 cup frozen or fresh mango, cubes

1 banana

½ cup fruit juice

½ cup plain natural yogurt

Simply put all of the ingredients into a blender and whizz up until smooth and everything is well mixed, then pour into glasses and enjoy. That easy!

*If you have fresh fruit by all means use that, just add some ice to the blender when you add all of the other ingredients.

Huevos Rancheros

On Sunday morning hubby got up bright and early (by which I mean 6.30am!) to go and play golf, so it was just Wee One and I relaxing and enjoying the sun streaming through the windows. Generally I'm not a breakfast person....during the week I have a quick bowl of cereal, bircher or grab a slice of toast but things change on the weekend which is when I really enjoy breakfast. Normally on a Sunday we always have a brunch but since it was just the 2 of us (and Wee One had already had his usual feast of cereal, yogurt and a ton of fruit!) it didn't seem right but then I remembered a recipe I had seen in Thomasina Miers book Mexican Food Made Simple for what she calls “The Great Mexican Breakfast”. It looked amazing and the only reason I hadn't made it before was because of Mr. Vanilla's fussiness for tomatoes and the fact that there can't be any “chunks” whatsoever! It was the perfect time to make it.....a little self-indulgence and a yummy breakfast for myself while he was enjoying himself on the golf course. This isn't a breakfast for when you are in a rush as it takes 30 minutes for the sauce to cook and reduce but it is so worth it...(and lets be honest, how long does it take to cook some bacon or sausages?!) All I can say when I ate it was “Wow!” and then wanted to rewind time and eat it all over again! The crisp and golden tortilla with the spicy tomato sauce, and perfectly fried egg with the runny yolk was the ultimate combination and is quite possibly my new favourite breakfast! Actually it is my new favourite breakfast and therefore I thought the perfect recipe to post just in time for mother's day because if your mum (or yourself!) likes spicy Mexican food then this is the ultimate breakfast to treat her to....you won't be disappointed and neither will she. And of course so that I could share this recipe with you, I had to have it again on Monday so I could snap a quick pic before devouring it again.....it's a tough job!

Bircher Muesli

Bircher is by no means a new thing but it seems to have seen somewhat of a revival over the last few years appearing in plenty of recent cookbooks and food magazines. I was introduced to it several years ago by my sister and dad who had in turn been given it by my brother and sister-in-law. Needless to say I was very thankful for the introduction as I absolutely love it and it is a great way to start the day.

It's kind of a cross between a yogurt muesli parfait and porridge, which perhaps doesn't sound too appetizing but trust me – it is! Not only is it delicious but it's a lovely healthy way to start your day and even better, you can make it in advance so if you are up early and don't have time to grab something you can make this the night before, add a few extra ingredients in the morning then take it with you. The other advantage to making it the night before is that it allows the oats to soften and plump up so that they aren't too crunchy.

Of course there are lots of versions of this around, so it's really just a case of making it as you like. This is my favourite version which includes dried cranberries and cherries as well as almonds but adapt it to your own tastes and if you find you would prefer it a little sweeter you can always add a drizzle of honey.