Monday 16 November 2015

Spiced Pumpkin Seed & Pecan Muesli with Blackberries

I have this very idealistic view of breakfast, early mornings, frost covered grass, sipping coffee, reading a book with a bowl of cereal. I think I just always like the idea of being a morning person and I honestly am, I love getting up early and pottering about, having time to relax and drink coffee before I do anything, although if I’m in a good mood I usually start what I’m supposed to be doing before I’ve even finished breakfast but having the option is nice. Problem is I’m only a morning person when I can actually get up...does that mean I’m not a morning person? Because I like getting up early and getting stuff done and I’m usually sleepier if I get up late, I just don’t like the getting up part. I also like to go to bed at 3 in the morning and unfortunately I can’t really have it both ways. One of the best things about muesli is that its healthy and really quick to make, okay, so it’s not quite as quick as pouring a bowl of cereal but I mean its close. Muesli used to be my favourite thing to have for breakfast specifically this version, but I've been making that for years so I figured it was time to spice things up a little...literally, because who doesn't love seasonal breakfast.
3 tbsp rolled oats
1 ½ tbsp pumpkin seeds
1 ½ tbsp desiccated coconut
¼ tsp ground cinnamon
⅛ tsp ground nutmeg
⅛ tsp ground ginger
1 tbsp pecans
A few brazil nuts
A handful of blackberries
Yogurt to serve
Put the oats, pumpkin seeds, coconut and spices in a bowl and mix until combined. Add in the pecans and barzil nuts and mix again. To serve add blackberries and yogurt or milk.

Side note: I used frozen blackberries and just let them defrost before eating.

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