Now that the novelty of being back at work has worn off and the need to be at my desk by 8am has kicked in, I’m struggling with breakfast. I know that I need to eat it, I know it’s important but finding time to eat before I leave for work is difficult. I could do what the majority of people in my office do and buy something on the way in. We have a Starbucks, a Pret and an Eat I could visit on the way from the station to the office but it’s expensive and the healthy option is porridge and I hate porridge (it’s the texture of it all slimy and yuk!)
Clearly, I need to bring breakfast into work with me. This is the solution.
Yogurt, compote and granola.
I’m not making any great health claims for this, but it’s better than the alternatives.
The compote consists of a bag of frozen cherries, a half a bag of frozen blueberries and the juice of an orange, it doesn’t need any extra sugar. Put it in a pot and cook it until it looks like compote. (It’s hugely technical).
The granola is adapted from a Nigella recipe (adapted in the sense of me replacing some of the ingredients with what I had in the cupboards already!)
225g rolled oats
150g mixed seeds (I used my usual mix of sunflower, pumpkin and pinenuts)
2 heaped teaspoons of ground cinnamon
150g (125ml) runny honey
50g brown sugar
60g chopped almonds
Half a teaspoon sea salt (I used Cornish Sea Salt but Maldon is fine if you’re using table salt use only a pinch)
1 tablespoon sunflower oil
180g dried fruit (I used chopped dried apricots and sultanas)
1) Put everything except the fruit into a bowl and mix well. I use vinyl disposable gloves and get stuck it!
2) Spread the mixture on a baking sheet and bake at 170oC/gas mark 3 for about 35 to 45 minutes, turning half way through cooking. The mixture should look golden brown and toasted. (My oven runs hot so you may find this takes longer!)
3) Remove from the oven and leave to cool
4) Once cooled mix in the dried fruit and store in an airtight container.