Breakfast to go
Readers’ share their recipes
Ilove breakfast. I love waking up for breakfast, I love having breakfast for lunch, I have a 98% success rate of wrangling breakfasts out of meetings – and for dinner, well, breakfast will always do. Not having breakfast is a surefire downward spiral to abject misery, hence the genius of this week’s theme. Because the weekday morning pressure cooker often squeezes this beauty of a meal into saccharine cellophane wrappers to be scoffed on a bus or, worse, at one’s desk, unless, that is, one has a special way of folding up that homely petit déj into one’s bookbag. And readers, you truly do!
Fadime Tiskaya’s za’atar flatbread rolls with ricotta and honey taste of Mediterranean summers. Simply bake the breads and take the fillings with you. TheWholeIngredient made a peanut butter and dark chocolate granola that, when packed in a jar with fresh fruit and yoghurt, is perfectly portable nutty, fruity goodness. Every bit as delicious, but even more suited to the short-on-time imperative of the packed breakfast are the caramel oat bites that Natalie Tamara rustles up. KFNWONG’s savoury granola is intriguing and toothsome in equal measure, although I can see this one elbowing in on meals later in the day – perhaps a brunch option.
But the idea that has made for the best mornings this week is kmt393’s overnight oats in a jar – lemon zest is an inspired addition – but mostly it wins because it’s meant to be packed up – that’s how it’s made. The carryingit-around-and-enjoying-it-elsewhere part only adds to its magic.
The winning recipe: overnight oats in a jar
A delicious, fresh tasting breakfast. I like to use porridge oats, but traditional rolled oats work just as well.
kmt393, via GuardianWitness
60g porridge oats ½ apple, grated 1 tbsp chia seeds 150ml milk 3 tbsp natural yoghurt Zest of half an orange or lemon A handful of raisins and/or seeds (optional)
For the topping
A handful of blueberries A handful of toasted or desiccated coconut 1 tbsp of nut butter (cashew works well)
The night before, combine the oats, milk, yoghurt, grated apple, orange or lemon zest, raisins and seeds (if using) and a squeeze of lemon juice in a screwtop jar or plastic container. Give it a good stir and place it in the fridge.
2 In the morning, grab the jar, add the toppings of your choice and go.
Peanut butter pie granola
To eat at work, I take a jar layered with sliced banana or berries, this delicious granola and a splash of non-dairy milk. Nutty, wholesome, and super quick.
1 banana 5 dates, pitted 3 tbsp peanut butter 1 tsp coconut oil 200g rolled oats 50g pecans 25g flaked almonds 25g pumpkin seeds 15g sunflower seeds 2 tsp ground cinnamon ½ tsp ground nutmeg 35g dark chocolate, chopped into small chunks
1 Preheat the oven to 180C/350F/gas mark 4. Combine the banana, dates, peanut butter and coconut oil in a food
processor until smooth. If you don’t have a food processor, mashing with a fork will work just as well.
2 Combine all the remaining ingredients except the chocolate in a mixing bowl and stir in the peanut butter cream until everything has been nicely coated.
3 Line a large baking tray with parchment paper and spread the granola mixture evenly over it to form a single layer. Cook for 35 minutes, stirring two or three times throughout to ensure even baking.
4 Immediately after taking the granola from the oven, stir in the chocolate chunks and allow to cool. Store in an airtight container.
Za’atar and tahini buns with ricotta and honey filling
The combination of soft cheese, sweet honey and spicy bread works a treat here. Homebaked bread makes all the difference, but you can use readymade pitta bread and mix the za’atar into the cheese.
Fadime Tiskaya, via GuardianWitness
Makes 8-10 For the buns
70g plain yoghurt 50g warm water 4g dried yeast 4g salt 200g strong white flour 20g grape molasses or sugar 20g tahini 20g butter 1 egg Olive oil, to brush over the buns 4-6 tbsp za’atar
For the filling
150g ricotta 75g mascarpone 8 tsp honey
1 Mix the yoghurt, water and yeast until the yeast dissolves and it is smooth. Let it rest for 5 minutes.
2 In a mixing bowl, combine the salt and flour. Add the rest of the bun ingredients until you achieve a dough consistency. Knead for 5-10 minutes, add more flour if needed and let it rest for 15-20 minutes, until the dough has almost doubled in size.
3 Preheat the oven to 180C/350F/gas mark 4 and grease a large baking tray. Knock back the dough to get rid of the air and roll into a thick sausage shape. Cut into 8-10 pieces and form into small balls. Roll each into 1cm-thick round buns. Brush with oil all over, and sprinkle generously with za’atar, gently pressing the spices into the top of the buns. Arrange on the baking tray and allow them to rest for 10 minutes, then bake for 10-15 minutes until they are golden brown.
4 For the filling, mix the two cheeses together. While still warm, split the buns and fill with the cheese mixture and a drizzle of honey. Serve with a cup of tea.
Caramel oat bites
These are as simple as it gets, with just three ingredients. You could try adding a pinch of sea salt for variety.
Natalie Tamara, via GuardianWitness
Makes 20 200g medjool dates 50g oats, plus an extra handful to coat 1 tbsp cashew nut butter
1 Put the dates, oats and cashew nut butter in a food processor and blend until they have formed a smooth, sticky paste. Put the mixture in the fridge for 10 minutes (this will make it easier to roll into balls).
2 Separate the mix into small portions, roll into balls and roll in the extra oats until they are coated. Store in the fridge until ready to eat.
For those who sometimes crave a savoury breakfast, this is great served over plain porridge, yoghurt or avocado and roasted squash.
KFNWONG, via GuardianWitness
50g quinoa 110g porridge oats 150g mixed nuts 50g mixed seeds 25g ground almonds 45g black olives, chopped 3-4 sprigs of rosemary, leaves only ½-1 tsp smoked paprika ½ tsp salt, or more, to taste 30ml sunflower oil 2 tbsp honey or agave nectar 1 egg white
1 Prepare the quinoa as per the instructions on the packet and set aside to cool.
2 Heat the oven to 150C/300F/gas mark 2 and line a baking tray with greaseproof paper.
3 Mix the cooled quinoa, porridge oats, nuts, seeds, ground almonds, black olives, rosemary leaves, smoked paprika and salt in a large mixing bowl.
4 Combine the sunflower oil with the honey or agave nectar, then pour into the granola mixture and mix well.
5 Beat the egg white until frothy, then fold through the mixture.
6 Spread the granola on to the lined baking tray in a single layer and bake in the hot oven for about 30 minutes until lightly golden, stirring occasionally to ensure the granola is evenly baked.
7 Once baked, allow to cool completely and store in airtight box for 1-2 weeks.