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But What About Breakfast - Georgie Hallet

EXTRA OATY PORRIDGE

Ingredients:

  • 50g Rolled porridge oats

  • 1 tsp oatmeal
150ml milk

  • 25g sultanas, chopped dates or dried chopped figs
  • 2tsp honey

Preparation: 2-­­3mins

Method:

  1. Place oats, oatmeal and milk into microwavable bowl and mix well. Microwave for 4mins stirring halfway through
  2. Place into a serving bowl topping the remainder ingredients and serve

 

ALL-­­IN-­­ONE OATS

Ingredients:

  • 8tbls Oats

  • 1tbls chopped Dried Apricots
  • 1tbls sultanas

  • 1tbls finely chopped walnuts
  • 1/2 apple, grated

  • 4 raspberries

  • 4 blueberries
  • 
4 grapes
1/2 kiwi fruit sliced

  • 1 tbls low fat yoghurt

Serves 4

Method:

  1. Put oats, dried apricots, sultanas and nuts in an airtight container shake well and prepare night before serving.
  2. Add yoghurt and remaining ingredients and serve.

 

BREAKFAST BARS

Ingredients:

  • 200g stoneground whole meal flour
  • 75g light muscovado sugar
  • 
2tsp baking powder

  • 1tsp ground cinnamon
  • 1tsp mixed spices

  • 1/2tsp sea salt

  • 150g rolled oats

  • 160g dried apricots, finely chopped
  • 70g sunflower seeds
  • 175ml unsweetened apple sauce
  • 100ml unsweetened apple juice
  • 3 eggs
  • 
2tsp veg oil

Shallow cake tin Makes 16 bars

Method.:

  1. Put flour, sugar, baking powder, spices and salt into a large bowl and mix well.

  2. Stir oats, apricots and sunflower seeds. In a separate bowl mix apple sauce, apple juice, eggs and oil. Add this to the flour mixture and stir well.

  3. Pour into a lined baking tin and press down with the back of a spoon.

  4. Preheat oven 200 degrees for 15-­­20mins

  5. Remove from oven and let cool.
  6. Cut into 16 bars and store in an airtight container for 3days.