Haggis
Sous Chef
I thought that for those of us in the southern hemisphere who are beginning to look towards the upcoming autumn/winter and the strength sapping cold that comes with it this recipe for a real energy-packed breakfast might just be the go.
You can of course double or triple the inital mixture as it takes no extra time and will save making up smaller batches. And of course feel free to use other nuts instead of the almonds (I'm a sucker for walnuts and hazelnuts myself).
Overnight Grain and Seed
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240ml oat groats
120ml barley groats
120ml rye berries
120ml whole almonds
60ml sunflower seeds
60ml pumpkin seeds
Mix all together and store sealed until needed. Before going to bed, scoop 240ml of the mix into a small (6-8 cup) casserole dish with a lid. Mix in 960ml of water and a pinch of salt. Bake overnight, covered, at 100'C.
In the morning, stir up the cereal and serve warm with milk, yoghurt, brown sugar, honey or maple syrup.
Yields 4 generous breakfasts for 2.
You can of course double or triple the inital mixture as it takes no extra time and will save making up smaller batches. And of course feel free to use other nuts instead of the almonds (I'm a sucker for walnuts and hazelnuts myself).
Overnight Grain and Seed
------------------------
240ml oat groats
120ml barley groats
120ml rye berries
120ml whole almonds
60ml sunflower seeds
60ml pumpkin seeds
Mix all together and store sealed until needed. Before going to bed, scoop 240ml of the mix into a small (6-8 cup) casserole dish with a lid. Mix in 960ml of water and a pinch of salt. Bake overnight, covered, at 100'C.
In the morning, stir up the cereal and serve warm with milk, yoghurt, brown sugar, honey or maple syrup.
Yields 4 generous breakfasts for 2.
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