Breakfast Recipes

Dee’s Breakfast cereal – 1 person serve

34g whole steel cut oats (not rolled)

1 tablespoon chia seeds

1 teaspoon golden flaxseed

1 tablespoon cacao( alter to preferred taste)

1 teaspoon cinnamon (alter to preferred taste)

6 to 12 almonds

Coconut/oat/rice milk to cover and soak overnight

Add fresh berries of choice, craisins, blueberries or yoghurt on top before serving

Combine all ingredients and soak overnight

For a different taste grate 1 apple into mix and stir when you make night before and stir thru mix to soak overnight or add 1 tablespoon hemp seeds.

Dee’s smoothie

Use above recipe without almonds and blended with 1 banana and 1 tablespoon natural peanut butter.

Crunchy nut and dried fruit muesli Makes approx 8x 1 cup serves

4 cups rolled oats

1 cup coconut (unsweetened)

1 cup mixed nuts, - crushed or sliced almonds, peanuts Brazil nuts

1/8 cup sunflower seeds

¼ cup pumpkin seeds

½ cup oil

½ cup maple syrup

½ cup hot water

½ cup raisins or sultanas

½ cup cranberries dried

1/8 cup dried apricot,

1/8 cup dried pineapple,

1/8 cup apple or banana chips

1. Mix the oats, coconut, and nuts in a large mixing bowl.

2. Put the oil, maple syrup and hot water into a separate bowl and stir to mix. Pour over the oat and nut mix and stir to coat evenly.

3. Prepare 2 baking trays with baking (parchment) paper. Pour the oat mixture on them and spread out evenly.

4. Cook in the oven at 150°C (300°F) for 30 minutes or until brown and crunchy. Stir at half way.

5. Let the mixture cool and then mix in the raisins dried fruit and cranberries.

6. Pack into your favourite airtight storage container. Will keep up to 3 months.