The weekday standard breakfast at the Kitchen Playground is a simple little concoction. I throw everything together in the evening, pop it in the fridge overnight and then just dish it out in the morning. If I’m being fancy schmancy, I put the fresh fruit on in the morning so it looks prettier and I might even drizzle a little honey or maple syrup on top. But that would never happen on a work or school day.
3 cups rolled oats, NOT instant
1/2 cup craisins
1/4 cup chopped nuts (walnuts, slivered almonds, cashews or macadamias are our regulars)
1 apple or 1 pear grated (this gets left out if I’ve run out of fruit or time)
1 cup apple and blackcurrant juice
1 1/2 cups milk
1 cup yoghurt (sometimes Greek, sometimes flavoured)
1 cup chopped strawberries or mixed berries or halved red seedless grapes to serve
Puku Kapai to serve
- In a large bowl, combine oats, craisins, nuts, apple or pear, juice, milk and yoghurt. Stir through.
- Throw serving fruit on top
- Put in fridge
- Serve into individual bowls and sprinkle puku kapai on top