I used to be a morning person. Each new day would fill me with glee and I would be so optimistic about what it may bring me. Fast forward to now, and I can say with one hundred per cent certainty that I am no longer a morning person. I can pinpoint the exact date when my natural state was warped and unsurprisingly it coincided with the arrival of our firstborn. Mornings used to be my own personal safe haven. To reach that degree of solitude now, I have to leave the comfort of my home and run which if I am honest can be blinking exhausting! Although, running gives me an excuse, an incentive even, to eat cake
and by no means cancels out the hard work of the run…
Wen you have already had the argument over getting dressed, convincing your monkeys that school isn’t optional and gently breaking it to your youngest that they will never be the same age as their older sibling at the same time, breakfast can often seem to b a battle unworthy of your time. This recipe was born from my dual desire to refuse to comply with sugar-laden breakfast requests and give the kids the impression that they were having a fun breakfast without it being full of refined sugar. I don’t think I would be any teacher’s favourite parent if I sent my children into school saturated with sugar and unable to sit still for a single second.
These breakfast cups can be made the afternoon before and stored in an airtight container in the fridge overnight and then all you have to do is present them plated up with no preparation time at breakfast! The fact that they are cooked in individual portions as well means that you don’t need to worry about cutting up the flapjack and risk uneven pieces. Yes, I really have thought this through too much. The last ting I would want is to go three rounds of such and such has a bigger piece than me! That would defeat the objective of a stress-free breakfast!
- 150g tinned pear
- 200g butter or margarine
- 250g runny honey
- 400g oats
- 50g Cheerios
- Preheat the oven to 160° fan.
- Measure out the butter and the golden syrup and place in a large pan on the hob and melt over a low heat stirring occasionally.
- Meanwhile, cut the tinned pear into small chunks using a table knife.
- Measure out the oats and the Cheerios.
- When the butter and honey mixture has melted and has been stirred to combine, add in the oats and Cheerios and mix.
- Add in the chopped pear and mix again.
- This mixture will make around 20 breakfast cups so line a muffin tray with cupcake cases (if you don’t have 2, this mixture is sturdy enough to stand up in the cases in a cake tin) and evenly divide the mixture between the cases.
- Cook in the oven for 20-25 minutes until golden brown. They will be fragile when removed from the oven, but they firm up as they cool.#
This recipe appeared in Penguin News on Friday 22 November 2019.