Breakfast Oats

For the ingredients to soak in, make this cereal the night before and keep for up to 5 days covered and refrigerated. It's a great recipe for busy people who don't have a lot of time to prepare a healthy breakfast every morning. Delicious too, so enjoy!

Up to 10 serves.

In a large bowl combine -

▶3 cups plain oats (old fashioned)
▶1 cup shredded or dessicated coconut
▶2 1/2 cups almond milk
▶3 heaped tablespoons clear honey or maple syrup
▶1tsp vanilla extract or vanilla bean paste
▶sprinkling of nutmeg
▶sprinkling cinnamon

To serve, top with -
▶a scoop of plain Greek yoghurt
▶sprinkling of dried cranberries (or other preferred dried fruit)
▶sprinkling of almond flakes (or other preferred unsalted nuts)

Breakfast Egg Puff

This recipe is ideal for a breakfast/brunch get together, as it is prepared the day before and cooked in the morning. The mixture will puff up overnight and when cooked has a texture similar to a cheese soufflé.

Serves 8-10.

BASE
▶1 full loaf of unsliced white bread (or pre-sliced bread)

Remove crusts from all sides, cut into about 16 slices, then cut each slice into 9 cubes, or thereabouts.

▶250gm grated tasty cheddar cheese
▶1/3 cup finely chopped parsley and/or chives

In a very large flat casserole or lasagna dish, make three layers of bread, cheese and herbs. Repeat layering.

EGG MIX

Whisk together -

▶6 large eggs
▶4 cups milk (1 litre)
▶2 tsp Worcestershire Sauce
▶1 1/2 tsp dry mustard powder
▶1 1/2 tsp salt
▶1/4 tsp white pepper

Pour over bread base. Cover and chill overnight.

Bake uncovered at 180' for about 1 hour or until puffed up and golden brown.