Breakfast Recipes – Grab It and Go
Business guests often don’t have the time to sit and enjoy a cooked breakfast in the morning, so why not make these delicious home- made treats for them to take away
Deliciously Ella’s banana and raspberry breakfast bars
200g (7oz) oats
200ml (6½fl oz) almond milk
2 very ripe bananas
1 heaped tsp cinnamon
3 tsp of almond butter
100g (3½oz) raspberries
Place the oats in a bowl with the almond milk and soak for 10 minutes. While the oats soak, preheat the oven to 360F/180C/Gas 4.
Place the bananas on a plate and mash them until they’re totally smooth.
Once the oats have soaked for 10 minutes, stir in the banana, raspberries, cinnamon and almond butter then pour the mix into a baking dish.
Place the dish in the oven and cook for 40 minutes, until all the liquid has been absorbed and the top is golden-brown.
Let the loaf sit for about 20 minutes, until it’s completely cool, then slice it into bars.
Store the bars in an airtight container in the fridge for up to five days.
- 2 large eggs
- 150ml pot natural low-fat yogurt
- 50ml rapeseed oil
- 100g apple sauce or pureed apples (find with the baby food)
- 1 ripe banana mashed
- , 4 tbsp clear honey
- 1 tsp vanilla extract
- 200g wholemeal flour
- 50g rolled oats, plus extra for sprinkling
- 1½ tsp baking powder
- 1½ tsp bicarbonate of soda
- 1½ tsp cinnamon
- 100g blueberries
- 2 tbsp mixed seed ( pumpkin, sunflower and flaxseed)
- Heat oven to 180C/160C fan/gas 4. Line a 12-hole muffin tin with 12 large muffin cases. In a jug, mix the eggs, yogurt, oil, apple sauce, banana, honey and vanilla. Tip the remaining ingredients, except the seeds, into a large bowl, add a pinch of salt and mix to combine.
- Pour the wet ingredients into the dry and mix briefly until you have a smooth batter – don’t overmix as this will make the muffins heavy. Divide the batter between the cases. Sprinkle the muffins with the extra oats and the seeds. Bake for 25-30 mins until golden and well risen, and a skewer inserted into the centre of a muffin comes out clean. Remove from the oven, transfer to a wire rack and leave to cool. Can be stored in a sealed container for up to 3 days.
200g muscavado sugar
4 tbs honey
Handful pumpkin seeds
Handful chopped dried apricots
- heat the oven to 180C. Melt the butter, sugar and honey together with the cinnamon and simmer for 2 minutes. stir in the muesli, pumpkin seeds and dried apricots.
- pack the mixture into a lined baking sheet, cover with foil and bake for 15 minutes. leave in the tin for 10 minutes, then loosen the edges and turn out. slice into squares and serve cold.
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