Welcome to the bestest new dish in town. Yeap, that would be this ginger beer pulled pork recipe.
It is January and I need to get fit. I have spent the winter almost hibernating, next to the fire, which was very comfy, but not good for my fitness plans. But before any decent plans happen – I need to make sure I have a decent breakfast. Like this blueberry pistachio porridge.
Autumn pear bircher muesli with loads and loads and loads of berries. Yeap, that is what autumnal breakfasts are made of. At least for this week, next week and the following week, which is a life time in food blogger land.
Hey folks, today I am serving you up some slow cooker pear and cinnamon oats. It is kind of like breakfast, and dessert, and comfort food, and lunch and lazy weeknight suppers all in one bowl.
During the winter, porridge is a breakfast favourite around here. There is nothing like the feeling, when you have to go out into the cold all morning, of being full of substantial, high GI food.
Today I am sharing my superfoods breakfast – made simply with almond milk, oats and topped with pomegranate. Best thing is that this quick oat recipe is ready in less than 6 minutes.
I fell in love with a Muesli bread recipe and have adapted this after a few tries to this coconut muesli bread. It is filling, full of textures and flavours, and smells like heaven whilst it is baking. Folks, this bread is best eaten fresh from the oven and slathered with Greek yoghurt and homemade strawberry jam alongside a cup of milky tea.
This warming spiced apple granola recipe with cinnamon, nutmeg and vanilla makes a great autumn breakfast, snack or even dessert.
There is just something about (crock pot) slow cooker apple oats. Do you know what I mean? The end result is just fluffier, creamer and somehow more moriesh than expected. So when I need a break from my other 3 breakfast loves AKA muffins, pancakes and rice and I automatically turn to slow cooker oats.
This funfetti granola is for all the grown up kids out there. It is as simple as making a base of coconut and maple granola and adding in a liberal helping of Dr Oetker’s sprinkles.