Breakfast

THE most important meal of the day. Admittedly at uni it is hard to make time for it when by choice; you usually wake up around 2pm and, not by choice; you wake up 20 minutes before a lecture. Most of my breakfasts could more be considered brunches. However they are still a vital part of my day and affect how I go about it.

Recently these breakfasts of mine have been the first thing I think of on waking and the last thing I’m planning as I drop off to sleep... This breakfast bruchetta is one I am particularly proud of.

Everyone I’ve described it to so far has gone ‘Oooh!’ when I mention the figs but, at this time of year, they are so cheap and plentiful - I picked up 4 for a pound at the market.

All you need to do is lightly toast some bread whilst the grill heats up. I used slices from another home-made loaf that lives happily, sliced, in the freezer. Then you spread your toast with a layer of crunchy peanut butter, top with the sliced figs, drizzle with honey and grill for about 5/6 minutes.
It’s a texture sensation let me tell you; with the toast, peanut nibs and popping seeds of the figs you’ve got three layers of crunch going on. And the sweet honeyed figs and salty peanut butter compliment each other perfectly. Don’t knock this guy ’til you’ve tried him.

I next constructed a bowlful of breakfast delights. 

You begin with a good, live, plain natural yoghurt, top with your choice of some chopped fruit, then - here comes the clever bit - crush some ginger oatcakes and sprinkle over with a drizzle of honey. Oatcakes are a great student snack; they come in all flavours from pumpkin seed to dried berries they are cheap, plentiful, substantial and perfect for filling a biscuit shaped hole with half the calories.

Finally, the mother of all breakfasts: granola. Coincidentally discovered and adapted by my lovely mother - I dedicate this star of a recipe to her. 

Nutty Granola

100g - Jumbo oats
100g - Mixed chopped nuts (cashews, pecans, almonds, brazil nuts etc.)
50g - Dried figs/dates/apricots/prunes (or a mixture of)
3 tbsp - Olive oil
2 tbsp - Maple syrup/honey
25g - Pumpkin seeds

1. Preheat the oven to 160’C.
2. Cover the dried fruit in a little water and bring to the boil in a saucepan. Simmer gently for 5 minutes.
3. Pour of some of the water then blitz to a paste in a food processor or with a stick-blender.
4. Mix the oats, nuts, seeds, oil and syrup in a bowl.
5. Add the fruit paste and mix really well - so everything is nice and well-coated.
6. Spread the mixture over two lined-baking trays. Cook for 15 minutes then remove from the oven.
7. Turn the temperature down to 110’C.
8. Shuffle everything about on the trays and turn it over with a spatula then bake for a further 30 minutes.
9. Cool completely then store in a tin, jar or air tight tupperware. 

*I almost always double the recipe as it lasts so well. Serve with a dash of milk, a large, silky, splodge of yoghurt, a scattering of blueberries (frozen is fine) and one last drizzle of honey.