A deliciously fruity, warm bread – ideal for a weekend breakfast in bed on a cold, crisp morning. Stuffed with goodness from wholewheat flour, oats, and seeds, it will keep you going all morning long.
So we’ve just got back from the most amazing holiday in Australia. It is definitely fair to say that we’re having a big case of the holiday blues… Coming from a wonderfully pleasant 30 degrees, blue skies and sunshine, the endless grey and drizzle back home has certainly been a bit of a shock to the senses! That being said, the trees have exploded with colour all around us whilst we’ve been away, and the leaves on the floor are just begging to be kicked around in childish delight. There are definitely upsides to an autumn at home.
Another upside to this part of autumn is that we are in full on autumn/winter food mode. Think stews, casseroles, roast lunches, pies…. the list goes on. I think this bread fits into this category perfectly; warming and cosy, but cheery. This bread just screams to be eaten in bed – or at least pyjamas. It’s made for a lazy morning, perhaps pouring over the papers in bed with a coffee on a day when there’s no where to be. That’s my kind of weekend day!
I’ve used raspberries as per the original recipe – they also happen to be my favourite fruit, so I’ll use them every chance I get – but you could use any kind of berries. I think mixed frozen berries would work particularly well, and they are a lot cheaper than fresh which is always a bonus!
I’ve also included a super simple recipe for Honey Butter (think just honey… and butter). Of course you could just spread a little dairy free butter on, but it works brilliantly with the honey and it adds a little touch of luxuriousness . I think it needs a bit of sweetness to combat the wholewheat flour and seeds savoury flavours, and it really helps emphasise the raspberries.
Breakfast foods again! There does seem to be a trend, doesn’t there 🙂 And even better, this week is National Breakfast Week (see more here), so there really is no excuse not to give these a try.
The original recipe appeared on BBC Good Food – but here I’ve made some substitutions to help the muffins keep you fuller for longer, which I think is key in any good breakfast food – and of course to make them dairy free too!
So, onto the muffins! This is a recipe that I keep going back to. Packed with goodness from the porridge oats and wholegrain flour and low on added sugar, they really do keep you full until lunch. Even better, these muffins freeze really well so I often bake a batch at the weekend and then defrost them as needed (overnight on the kitchen side is perfect). Although they are just as good cold, in the winter I like to pop them in the microwave until just warm – the ultimate treat of a ‘freshly’ baked muffin in 30 seconds to me is the perfect way to start the day.
Although the predominant flavour of these muffins is blueberry, you can also taste the cinnamon, nutmeg and banana which is added to the batter. These warming spices help tone down the sweetness of the blueberries and really bring out the flavour of the oats and wholegrain flour.
I’ve finished these muffins with a nutty granola topping (find the Granola recipe here) or you could simply add a few chopped nuts or oats of your choice to provide a bit of crunch.
So give them a try, whether it is for breakfast or a mid morning snack, and I promise you’ll be reaching for these in your freezer again and again.
Breakfast – The most important meal of the day. And lets be honest, sometimes it can become the most boring one, especially on a week day. I’ve never been a cereal or porridge fan, so often I resort to toast with peanut butter… a worthy breakfast but sometimes I do fancy a change!
So along comes granola… a crunchy mix of your favourite nuts, seeds and oats, packed full of fibre and protein – what’s not to like? Well…nothing! Now, you could go out and buy one of the many branded versions around. But I want to convince you to make your own, and believe me, once you do you won’t ever want to settle for the shop bought stuff again.
- It takes less than 10 minutes to make 10 breakfast worths (I’m not kidding – If I was concentrating I think I could do it in under 5 – theres a challenge for you to beat!). Even better, you can easily do this one weekend and it lasts for weeks.
- You can personalise it. Don’t like almonds? Don’t add them! Want more sweetness but don’t like raisins? No problem, add cranberries! More than that you really can use whatever you’ve got in the cupboard – and equally skip or substitute for what you do have!
- It is healthier. Its scary when you start reading the packets and realise how much sugar is added to shop bought stuff. Now, as someone who writes a baking blog I can’t profess to be counting every teaspoon of sugar I consume, but I do try not to add more than needed. For breakfast I want to eat something wholesome, not something that’s going to make me hungry an hour later.
- It is so versatile. My favourite way to eat granola is with a heaped tablespoon of coconut yoghurt and some fruit – but why not eat it with almond milk, or make some breakfast muffins and add some granola before baking for a crunchy topping? The uses are endless!
- It’s cheaper. Enough said 🙂
So – heres a toast to the wonderful granola. I hope it inspires you to give it a try.