Friday’s breakfast …
… oats and yoghurt. A bit beige and boring looking but quite frankly I can put up with at breakfast.
This is just a quicker and simpler variation of the blackberry and raspberry breakfast in a jar.
Last night I mixed half a cup of porridge oats with half a cup of apple juice and left it to soak overnight. This morning I just topped it with a little yoghurt, some chopped nuts, sliced banana and a little drizzle of honey. I’ve been thinking about this topping since Jayne’s comment on Monday that she eats her porridge with chopped walnuts and almonds and a bit of raw honey or maple syrup. Next time I make it, I’ll toast the chopped nuts (if I remember and if I have time) because I adore toasted almonds. But toasted nuts or not, this was a winning combination. Thanks Jayne.
I’m not a fan of “things in jars”, particularly the current craze for serving drinks in jam jars with a drinking straw, but this is a good portable breakfast if it’s made in a container.