This article was written for Annabel & Grace, which is now part of Rest Less.
Warm summery Sunday mornings in the garden with a vat of hot frothy coffee, laced with a teaspoon of honey and a little something for breakfast, served with plenty of fresh fruit. This is my favourite sort of start to the day. The chaos of the school run is behind me, the smalls are somewhere in the garden playing or collecting eggs still wearing their pyjamas and Jerry is sitting across from me reading the Sunday papers. Bliss. That is until one of villagers sounds a ‘coooeeee’ from the garden gate…
This recipe is extraordinarily simple but that’s what makes it an effortless breakfast.
STRAWBERRY BREAKFAST POTS
Punnet of strawberries
3 drops of rosewater
2 tbsp sugar
plain greek yoghurt
granola
runny honey
In a pan, add your strawberries whole along with the sugar. Mix together and add the rosewater. Leave to simmer away until the strawberries become a little mushy and the mixture looks like a jam or conserve. Leave to cool. You could always make this the night before and leave in the fridge overnight, ready to make your pot in the morning.
Fill the bottom of a tumbler or coffee cup with a layer of the cooled strawberry, roughly two fingers deep. Next spoon the thick Greek yoghurt and add roughly about four fingers over the top of the strawberry.
Sprinkle the granola over the top and drizzle a tiny bit of runny honey over the top.
You can of course make your own granola – do follow the recipe below if you’d like your breakfast pot to be a little more homemade.
GRANOLA
5 decent handfuls of porridge oats
2 handfuls of pecan nuts
1 handful of pumpkin seeds
1 handful flaked almonds
3 tbsp runny honey
Warm the honey in a pan and then add to the rest of the ingredients, mixing together. Tip the sticky mixture onto a baking tray and place in the oven (180°C/350°F/gas 4) for around 30 minutes. Once toasted, allow the granola to cool before using. You’ll need to break it up a bit before you use it.