Mmmmm Muesli and Apple Juice Porridge

I'd like to thank my good friend Olivia Brine for inspiring me to use muesli instead of porridge oats for an alternative, and more exciting breakfast. Often, I add dried fruit anyway, but pre prepared muesli is so much easier. Adding apple juice instead of milk or water adds a sweetness to this porridge, and therefore there's no need to drizzle sugar or maple syrup on top - making it a lot healthier!

Ingredients (serves 1)

- 1 1/2 handfuls of muesli, preferably with lots of yummy dried bits

- 1 tbsp plain porridge oats

- 4 tbsp apple juice

- 3 tbsp milk or water (I use milk for a creamier taste, but this can be substituted for almond milk or soya milk)

- 1 tinned pear, chopped

- 1 tbsp desiccated coconut (optional)

- toppings of your desire

1. Firstly, add the apple juice and milk (or water) to your muesli oat mix. Add the apple juice first and then top it up with whatever you are using, so that the muesli is just covered. If you like your porridge runny, it's best to add more liquid.

2. Then add the chopped pear to the bowl and place it in the microwave for 2-3 minutes, stirring it a few times.

I like my porridge dry, so here's what it looks like.

3. Now for the best part! Choosing your toppings. I went for raisins, dates, apricots, linseeds and goats milk yoghurt. Feel free to go wild.

Apple and Cinnamon Overnight Oats with Vanilla Yoghurt, Goji Berries and Apricots

Ingredients (breakfast for one - fills a medium jam jar)

- 1/3 plain porridge oats

- 1 large tbsp flaxseed (find my recipe a few posts down)

- 2 tbsp vanilla yoghurt 

- 2 apricots, chopped

- 1 very small apple (or half a medium apple), grated

- 1 tsp flaked almonds

- 1 tsp sunflower seeds

- 1 tsp pumpkin seeds

- 1 tbsp goji berries

- 1 tsp raisins or sultanas

- 1 tsp linseeds

water (about 1-2 tbsp)

- 1 1/2 tsp cinnamon

- 1-2 tsp golden syrup or jam

Overnight oats is so simple and delicious, I'd eat it every morning if I could. I have continued to experimented with this apple version, and I think I've hit the jackpot! All the seeds and currents add extra flavour and texture, the goji berries are also a great addition as they absorb the water, soften and become super juicy.

1. Place everything apart from the water into a suitable jam jar, and stir the mixture with a spoon. Depending on the size of the jar, you may have to reduce the quantities of seeds or berries.

2. Once the mixture gets too thick, gradually add some water, a little at a time until it resembles rice pudding.

3. Place the jar in the fridge overnight or for a couple of hours before eating, drizzle with extra golden syrup to make it sweeter.

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It's all about the French Dressing - Mushroom, Date and Roasted Seed Salad - Mackerel, Apricot and Walnut Salad

This is the easiest dressing and it never fails in taste. It also keeps well in the fridge for a long time.

Ingredients for the dressing

- 1 tbsp good quality Dijon mustard

- 3/4 tbsp balsamic vinegar

- good quality olive oil

1. Start by mixing the mustard and the balsamic vinegar in a jam jar or suitable container with a fork. 

2. Add the olive oil very slowly while constantly beating with the fork. Continue this until the dressing is runny enough to pour. It's as easy as that!

Simply add some chopped mushrooms and dates to your salad and top with a handful of roasted pumpkin and sunflower seeds. Finish off with the french dressing for a quick and easy lunch.

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Try this dressing on some mixed lettuce leaves with olives, dried apricots, walnuts and tinned mackerel. Extremely healthy, delicious, and packed with omega 3.
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