Wake & Bake

Say goodbye to another boring bowl of plain porridge or cold cornflakes, topped with maybe a drizzle of milk or a sprinkle of brown sugar. These creative topping ideas will ensure breakfast’s most popular cereals never taste bland again. The general rule of thumb however is to include a nut, a fruit, a seed and a nut butter, and a dollop of chocolate spread or jam for that extra bit of indulgence.

  • Sweetened flaked coconut or unsweetened shredded coconut and dark chocolate chips.
  • Raisins, sweetened dried cranberries, chopped walnuts, pumpkin seeds and slivered almonds with milk.
  • Pistachio nuts, dates and fresh apricots
  • Brown sugar, crumbled bacon and maple syrup.
  • Sliced fresh strawberries and milk.
  • Plain, honey or vanilla Greek yogurt (or regular yogurt, but Greek yogurt is thicker), fresh berries, granola and a drizzle of maple syrup.
  • Homemade chocolate hazelnut spread or store-bought Nutella and slivered almonds.
  • Sliced bananas, chopped walnuts, cinnamon and pure maple syrup.
  • Chunks of fresh pineapple, sliced bananas, unsweetened coconut and chopped almonds or macadamia nuts.

Quantities are entirely up to you. For some, like the nuts, you may want to use as little as a tablespoon per service. For others, like berries and other sliced fruit, add 1/2 cup or more.

More recipes from issue 7