Our breakfast routine is pretty set. We're not ones for savoury food first thing in the morning: I never grew up with bacon and eggs in the morning, and R neither (bacon and eggs for breakfast are pretty un-French).
Sweet and fruity is what we like. We start off with a smoothie, then eat some granola and finally a small bowl of yogurt with my homemade compote on top. On weekends, we're partial to pancakes. Here I share all of these morning-fresh recipes with you.
Chia is a good way to sneak some fibre and omega-3 fatty acids into your breakfast. The ground seeds are tasteless and have a gummy property that thickens the smoothie.
6-7 Large strawberries
1 heaping soup-spoon ground chia seed
Place the first 4 ingredients into a blender. Pour orange juice into blender to cover and blend until smooth. Drink immediately, or, if setting aside, stir well before serving.
Makes 2 glasses
Pictured at top
This granola recipe is addictive! You won't be able to stop popping it into your mouth. Taken from Bon Appétit.
Non-stick vegetable oil spray
2 cups rolled oats
1/3 cup slivered almonds
1/3 cup unsweetened shredded coconut
1/3 cup pecan halves
1/3 cup frozen cranberry juice concentrate, thawed
1/3 cup golden brown sugar
2 tablespoons vegetable oil
1 tsp ground cinnamon
1/2 tsp allspice
1 cup dried cranberries
Heat the oven to 350F and spray a large oven sheet with oil spray.
In a large bowl, mix the oats, almonds, coconut and pecans.
Place the cranberry juice concentrate into a small saucepan with the sugar, oil, cinnamon and allspice. Bring to a boil and remove from heat once the sugar is dissolved. Pour the mixture over the large bowl of oats and nuts. Stir to coat completely.
Spread the granola evenly over the baking sheet and place in the oven for 20 minutes. Remove from oven and mix in the dried cranberries. Return to oven for 2-3 minutes. The granola should be golden brown but not completely dried out (it'll dry out completely upon cooling).
Cool the granola completely. Eat it how you'd like - I'd recommend it in a bowl with vanilla soy milk!
This is a basic pancake recipe. It's easy to find: it was the first hit from a Google search for "Pancake Recipe" - over the course of time I've changed it a little, though. Maybe it seems like an unimaginative source but the recipe turns out light, fluffy pancakes every time.
Edit: Formatting (Sept 21, 2013)
1 1/2 cups flour
3 1/2 teaspoons baking powder
1/4 teaspoon salt
1 1/2 - 2 cups vanilla soy milk
3 tbsp butter, melted + 1 tsp butter for frying
1 tsp maple syrup
1 tsp vegetable oil
Thoroughly blend the flour, baking powder and salt together. Add 1-1/4 cup soy milk, 3 tbsp melted butter, maple syrup and egg and stir until no flour is visible. Add more soy milk to the batter until it is at a pourable consistency.
Heat 1 tsp butter and 1 tsp vegetable oil in a large skillet over medium heat. Pour 1/3 cup batter onto the skillet. Cook until bubbles harden on the top of the pancake, then flip to brown the other side. Place the pancakes in a warm oven as you make them; once you're finished, you'll have a pile of warm ones!
Serve with maple syrup*.
*If you use anything else, you are a heathen. Oof...the Canadian in me...
I've put a recipe up already for a pear compote; this apple compote is made in the same way with a few superficial differences.
Peel and chop a couple pounds of apples and cook in the method given in my Pear Compote recipe. Instead of putting in vanilla, at the end I'll sweeten the apples with maple syrup (1/2 to 1 tbsp; to taste, depending on sweetness of apples) and spice it up with cinnamon (1 tsp).
I don't puree the apples as I do pears, as apples soften better with cooking. Instead, I mash them with a spoon. Cool completely.
Eat this on top of some plain yogurt!
In the comments: share with us your own breakfast recipes!