As you are well aware at this stage, just over a year ago I tackled the amount of breakfast cereal being consumed by my family and launched my own little crusade; #betterbreakfasts.
I have been chuffed with the changes we’ve made, admittedly holiday times are easier than school terms. That of course is perfectly fine, it’s about balance, a sensible attitude and not an all out ban on Weetabix & Cornflakes.
I think I can honestly say now breakfast is my absolute favourite meal of the day; with the whole family looking forward to Sunday morning when we have an extra indulgent breakfast.
The breakfast featured here, was posted to Instagram without a name. The children asked for it again a week later, describing it as the breakfast that looked like dessert. The Breakfast Sundae was born.
To call this a recipe is rather ambitious, really it is a selection of things layered in a glass. I’ll share what went in mine, you choose what you like, build your own and enjoy.
Honey/Highbank Orchards Apple Syrup*
Fresh Berries-Strawberries, Raspberries, Blueberries
Porridge Oats, toasted
Greek Style Yogurt/Glenisk Vanilla Protein Yogurt*
- If using strawberries, hull and quarter them.
- Toast the porridge oats in a dry pan until they are golden brown. Don’t let them burn, they’ll become bitter.
- Start with a little honey/syrup in the bottom of the glass, then add some berries, a sprinkling of both seeds, oats and yogurt. Repeat the process until you fill the glass.
- Add banana pennies to the top and drizzle with more honey/syrup.
- Serve & savour.
*Disclaimer: I was not asked to use or mention Highbank Orchards or Glenisk for these recipe, both the syrup and the vanilla yogurt are our preferred choices for this recipe.