Break­fast to go

Read­ers’ share their recipes

The Guardian - Cook - - Front Page - Dale Bern­ing Sawa

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

Serves 1

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.

TheW­holeIn­gre­di­ent, GuardianWit­ness

Serves 4-6

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.

Savoury gra­nola

For those who some­times crave a savoury break­fast, this is great served over plain por­ridge, yo­ghurt or av­o­cado and roasted squash.

KFNWONG, via GuardianWit­ness

Serves 6-8

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.

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