Melissa Corkhill

By Melissa Corkhill

30th December 2014

Farmhouse Breakfast Week is back to refresh your breakfast routine! 'Shake Up Your Wake Up!' is this year's challenge. We are all being encouraged to make small changes to our daily routine to encourage us to take the time to have a healthy breakfast.

Melissa Corkhill

By Melissa Corkhill

30th December 2014

Melissa Corkhill

By Melissa Corkhill

30th December 2014

Farmhouse Breakfast Week first took place in 2000 and it has been going strong for the past 15 years, the campaign reminds people of how important it is to have a healthy breakfast. You’ve probably heard the saying “Breakfast like a King, lunch like a Prince and dine like a Pauper” time and time again, but the nutritionists say it’s true – breakfast is your most essential meal of the day.

You’ll feel happier, more alert, and will maintain a healthy weight much more easily. If you think about it, skipping breakfast means your body has to function when it hasn’t been fed since dinner the day before! A car can’t run without fuel and neither can you.

So how can you get involved? Well, depending on who you are, there are a range of activites for everyone. Schools, restaurants, farmers markets, retailers, the list goes on and on.

If you’re not used to preparing breakfast, or still aren’t sure it’s worth the effort – why not check out the top tips for a healthy breakfast – try it for a week and see how you feel each day?

Banana and Peanut Butter Muffins
200g self raising flour
25g oats
75g light brown muscovado sugar
3 medium ripe bananas
100g crunchy peanut butter
2 medium eggs lightly beaten
25g melted butter
125ml semi skimmed milk
How to make it
Preheat the oven to 200C, gas mark 6
Line a 12 hole muffin tin with muffin cases
Sift the flour into a large bowl and mix in the oats and sugar
In a separate bowl mash the banana and mix in the peanut butter, eggs, butter and milk
Stir into the flour mixture
Spoon into the muffin cases and bake for 20 minutes or until golden
Cool on a wire rack

Oaty Yoghurt with Nuts
Ingredients
25g jumbo oats
1 tbsp flaked almonds
1 tbsp hazlenuts (roughly chopped)
2 tsp clear honey
3 dried apricots (chopped)
1 tbsp dried cranberries
150g low fat natural yogurt
How to make it
Dry fry the oats and nuts for about 3 minutes over a medium heat until toasted.
Stir in the honey and dried fruit and allow to cool slightly.
Reserve 1 tbsp of the mixture and stir the rest into the yogurt.
Spoon into a glass and top with the reserved oat mixture before serving.

Sesame, Lemon and Honey Flapjacks
Ingredients
100g unsalted butter
pinch of salt
100g clear honey
finely grated zest of 2 lemons
175g porridge oats
50g sesame seeds toasted
How to make it
Preheat the oven to 180C, gas mark 4
Grease and base line an 18cm square shallow baking tin with greaseproof paper
Put the butter, salt, honey and lemon zest in a saucepan and heat gently until the butter has melted
Add the oats and sesame seeds and stir until evenly coated
Turn into the tin and level the surface
Bake for 15 to 20 minutes until pale golden
Leave to cool and cut into 12 fingers

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