Recipes MM
Healthy breakfast options from Whites Oats
BERRY HONEY OAT YOGHURT POTS Great for a healthy breakfast or as a quick fix last minute dessert. Preparation time: 10 minutes, plus cooling time Cooking time: 2-3 minutes Serves 4
100g (31/2oz) White's Apple, Cranberry & Raspberry granola 225g (8oz) strawberries, hulled and halved (or quartered if large) 100g (31/2oz) raspberries 100g (31/2oz) blueberries 2 tbsp agave nectar Juice of 1 lemon 225ml (8fl oz) Greek-Style natural yoghurt 1 tbsp fresh chopped mint plus a few fresh mint sprigs to decorate
1. Place the strawberries, raspberries and blueberries into a saucepan. Drizzle over the agave nectar and lemon juice and heat gently for 2-3 minutes until the fruit is warmed through and begins to release their natural juices. Set aside and allow to cool.
2. Spoon three quarters of the compote into 4 individual glasses. Reserve 4 tablespoons of the granola. Mix together the remaining granola, yoghurt and chopped mint and spoon over the top of the fruit. Top with the reserved fruit and sprinkle over the reserved granola. Decorate with mint sprigs. Serve immediately.
Cook's tip If you have any leftover it can be whizzed with a little milk to make a delicious smoothie.
SAVOURY PORRIDGE POKE BOWL Porridge made with salt has been around for centuries - adding a few fast and fresh savoury topping adds a 21st century twist! Preparation time: 5-10 minutes Cooking time: 6-7 minutes Serves 2
100g (31/2oz) White's Jumbo Organic Oats 2 medium eggs 1 pinch of salt 1 ripe avocado freshly squeezed lemon juice 2 tbsp mixed seeds 4 radishes, trimmed and shredded 1 small handful of cress
1. Bring a pan of lightly salted water to the boil. Add the eggs and cook for 6 minutes.
2. Meanwhile, tip the oats into a saucepan and add salt. Pour over 700ml water (skimmed milk if you prefer) and bring to the boil stirring occasionally. Simmer for 4-5 minutes stirring until creamy.
3. Add plenty of cold running water to the eggs and allow to sit for 2 minutes before peeling and halving. Halve the avocado and remove the stone. Peel the avocado flesh and thinly slice. Squeeze over the lemon juice to prevent it from browning.
4. Pour the porridge into 2 individual serving bowls and top with the sliced avocado, eggs, a sprinkling of mixed seeds, radishes and cress.
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