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Healthy breakfasts to kick-start your day

POSTED ON 30 NOVEMBER 2018

The NHS advises that you get into the habit of eating a morning meal to help boost energy – the healthy way!

 

According to research from Catering Equipment specialists, Nesbits, people who eat breakfast are at a significant reduced risk of heart attack and stroke, perform better, are more alert throughout the day, and are less likely to be overweight. So it’s no wonder that the NHS advises you have a hearty, healthy breakfast to help kick-start your day.

“Breakfast habits are becoming more fragmented,” says Anita Winther, a leading analyst in the Food & Drink sector. “Busy lifestyles are seeing people skip this important meal, eat it on the go or graze their way through the morning, fuelling demand for convenient products that can be eaten quickly and easily.”

If you’re finding it difficult to find time to include breakfast on the menu, here are two simple, yet filling, recipes to get you started.

 

‘Apple pie’ porridge

Serves: 1 adult
Preparation time: 10 minutes
Cooking time: 5 minutes
Calories per portion: 315kcal (1,318kJ)
Ingredients
50g porridge oats
200ml semi-skimmed milk
1 medium dessert apple, diced
Pinch of cinnamon

Throw all the ingredients into a saucepan. Heat and stir until boiling, then lower the heat and simmer gently for five minutes, stirring often. Spoon the porridge into a serving bowl and add a sprinkle of cinnamon!

 

‘Grab and go’ breakfast bar

Makes: 6 bars
Preparation time: 15 minutes
Cooking time: 25 minutes
Calories per portion (1 bar): 300kcal (1,255kJ)
Ingredients
150g jumbo oats
2 very ripe medium bananas
60g melted butter
60g cherries
60g cranberries
40g sunflower seeds
40g pumpkin seeds

Preheat the oven to 200C (fan 180C, gas mark 6). Mix the oats, cherries, cranberries and seeds together in a bowl. Pour in the melted butter and mix in thoroughly to make sure the oats are well coated.

On a separate plate, mash the bananas into a pulp with a fork, then add to the oat mixture and mix well. Spread the mixture into a 30x20cm tin and bake in the oven for 20 to 25 minutes. Once cooked, transfer to a wire rack to cool; then cut into 6 bars.

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