Breakfast is the most important meal of the day. It should be rich in carbohydrates for energy, fatty acids for a healthy and enthused brain, and protein for sustenance.
The best thing about this recipe is the fact that you will not be spending money on industrially sugar-rich, pretending-to-be-healthy cereal that keeps anyone hungry even after a bowlful.
I find this recipe highly satisfying. It’s all about the ingredients and choosing the right oats (keep away from refined ingredients).
Here is the recipe I usually use (depends on what my cupboard provides):
▪ 2 1/2 cups unrefined oatmeal
▪ 2 cups whole wheat oats
▪ 2 1/2 cups rye oats
▪ 3/4 cup olive oil (yes, olive oil!)
▪ 1/2 cup honey
▪ 1 tablespoon ground cinnamon
▪ 1 teaspoon vanilla paste
▪ Lemon and lime zest
▪ Various nuts: walnuts, pumpkin, sunflower, sesame and chia seeds, almonds, hazelnuts. Whatever you prefer and enjoy!
▪ 1/2 cup cranberries
▪ 75 grams dark unsweetened chocolate
Start by mixing the olive oil, honey, cinnamon and vanilla paste on the stove, just until everything is combined with a low heat burner. Combine this mix with the oats (I chose three types for diversity) and lemon zest, and bake in a 175ºC heated oven for about 20-25 minutes (stir every five minutes and remember to move the tray around if your oven in unevenly heated).
In a food processor/blender combine the chocolate with the cranberries, which gives extra sweetness and by adding it in with the warm oats (after taking out of the oven), the chocolate will slightly melt and coat the ingredients, so you get that chocolaty flavour without it being such a waistline worry (you benefit from all the happy endorphins you need to put up with nasty people and situations in the morning).
As soon as the oats gather a crunchy golden look, take them out of the oven and let sit a bit while they cool. When warm, add the chocolate mix and the nuts. Store in an air-tight container and it will last you for a good couple of weeks.
Assemble all the nuts and dried fruits you like. They are an amazing energy booster and rich in fatty acids, which are great for your brain.
If you are a student, a pregnant woman or going through a depression, this is the breakfast for you. Not to mention all the fibre contained in the oats (always choose unrefined, fibre-rich oats) which will keep you feeling satisfied for longer.
Always serve with fresh fruit that provides plenty of vitamins and milk of your choice for a good source of protein.
By Megan Melling
Megan Melling’s journey into the food world started three years ago when she decided to enrol in Cookery and Food Production in Portugal. She was born American, but grew up in the Algarve, so she gets the best of two opposite culinary cultures. She is currently working as a cook in Lisbon and documenting all of her personal recipes on her blog www.melsvittles.wordpress.com