Despite the fact that January is just about to end, but as we’re still in January, we’re still allowed to another point to our lists of resolutions for the New Year, right? I have one more thing to add: have breakfast every day.
I know breakfast is supposed to be the most important meal of the day, and that I know that well because when I don’t have breakfast I get all light headed, dizzy and with a true sensation of batteries running out by mid morning. I shamefully admit I don’t have it every day, except for coffee. So this year I will try hard to have breakfast every single day. Hopefully after a few strict weeks it will become just another daily habit.
What will be my foolproof strategy to ensure I have breakfast every day? Always have something delicious and ready to eat at hand. Always. For every morning.
This month I made a fresh batch of orange marmalade, ready
for whenever I’ll have toast. Last week I made a chocolate cake, which was so conveniently easy to just cut a piece and down it with coffee. While I write this post, I have a new variation of granola cooling down. We can guess that as long as I have these types of temptations all the time, I should be having breakfast every morning.
Pecan Granola with Bilberry Yogurt Recipe
Here’s the thing: I love fresh blueberries, blackberries, raspberries, bilberries, anything-berries, but they’re hard to find in Spain –except for strawberries. Then when you do find them, the prices are so high that you do a double and then a triple take. So I was enthusiastic and curious to try Bilberry when the founder kindly sent me a few packets.
Bilberry is dried and powdered blueberries from Finland. They preserve all their nutrition values in terms of vitamins and fibre, etc. With regards to its powered texture, I had preconceived notions that it was a very fine powder, like if you were to buy curry or turmeric powder for instance, however it’s actually more like crushed blueberries in little pieces, as if you just put them through a food processor to make smoothies. The taste is just as good as when you find them fresh here, in my opinion anyway.
I seemed to have mistakenly understood that they were better used cold, such as in yogurt or smoothies. However I asked and was informed that they can be used in baking.
I quickly made a cake with them, but accidentally forgot to put baking powder in it. Thus Mr. H. and I were forced to eat a Bilberry brick cake for a few days. These things happen in the Papaya Pieces household. I plan to make a Bilberry not-brick cake soon…
Ingredients for the Pecan Granola
750gr rolled oats, 1 1/2 cups pecan nuts, 4 tablespoons honey, 2 tablespoons coconut oil, 1/2 cup grated coconut
Instead of using the oven, I made this granola in my Le Creuset pot.
Add all of the ingredients in there, except for the grated coconut. Cook on medium heat while stirring continuously. When the oats begin to become a more toasted golden colour, add the grated coconut. Continue to cook and stir for another couple of minutes.
Ingredients for the Bilberry Greek Yogurt
125ml Greek Yogurt, 3g Bilberry powder
Simply stir in the Bilberry powder into the Greek yogurt.
Add the Bilberry Greek yogurt to the granola, and you’ve got a great vitamin and fibre rich breakfast that should give you enough energy to last till noon.
This post is in collaboration with Bilberry.ae. I received complimentary samples which were not in exchange for a positive review. All opinions expressed here are my own.