Homemade Week: Breakfast

Tuesday 15 October 2013 by

Monday was day one of my Homemade Week.

This means I am making everything I eat from scratch, for a whole week!

It’s so easy to fall in to the trap of buying ready-to-eat, quick and simple foods – even if you don’t buy microwave meals that often, I bet you buy ready-made soups for lunch, cereal for breakfast, bread for sandwiches and biscuits for snacking. That’s fine – in fact, it’s perfectly normal to open a fridge and spot ready-made food, even if it’s just a pot of guacamole or coleslaw. It’s not necessarily a bad thing.

But I realised that I love cooking and baking. I love exploring new flavours, and I love fresh food. So why not try going back to basics? It’s not hard to make food from scratch, as long as you have the time and patience (and perhaps blessed with a big kitchen, like I am). So for an entire week, I am making all my food.

Granola, Natural yogurt, Breakfast smoothie, Homemade, Gluten freeBreakfast

I love granola with yogurt and fresh fruit. Being gluten-free, the best granola I’ve found is the Nature’s Path Nice and Nobbly granola (find it in the Free From aisles).

I spotted plenty of DIY granolas online, and the most appealing seemed to be maple almond granola from Gluten Free on a Shoestring.

Other good ones are BBC Good Food’s crunchy granola with berries and cherries and Delicious Magazine’s five seed maple granola (they even give you different variations to try!)

And it’s so straight forward to make.

Almonds, Coconut, Pumpkin seeds, Granola, Gluten freeSimply mix the golden syrup, maple syrup and almond oil (I used a splash of olive oil instead) in with your nuts, seeds and oats and put in the oven until golden. Stir in your dried fruit and you’re ready to go. I can’t believe I haven’t tried this before!

Cranberries, Apricots, Raisins, Dried fruit, Granola, Gluten freeFor ingredients I chose: almonds (a mix of both chopped and whole), porridge oats, pumpkin seeds, desiccated coconut, maple and golden syrup, olive oil, Demerara sugar, a touch of salt, dried cranberries, raisins and dried apricots. When it’s cooling it does harden quite a bit, so just give it a bit of attention with a spoon to break up any chunks that are too big.

Granola, Gluten freeFor breakfast, I had a scoop of the granola with some Tesco low fat natural yogurt and my smoothie.

The breakfast smoothie is another BBC Good Food creation (what would I do without that site!?) Rather than use all four berries they mention, I chose strawberries and blueberries, and whizzed them up with banana and a splash of apple juice. This is a really fresh smoothie, and perfect for starting the day!

Homemade Week: Monday

Breakfast: granola with yogurt, breakfast smoothie
Lunch: cream of wild mushroom soup
Dinner: cold roast pork (from Sunday dinner) with potato wedges and salad
Snack: handful of mixed fruit and nuts, nectarine

Verdict: delicious granola and soup* – definitely recipes to add the repertoire. The potato wedges weren’t as yummy as my sweet potato wedges, and I really missed eating something sweet (I normally have chocolate every day so it’s a shock to the system right now!) so I tried to counter it with lots of cups of tea and some nuts and dried fruit.

*Recipe on the blog tomorrow

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  1. Carole Holland

    Recipes like this make me wish I liked nuts. It looks yummy though – if only I ate coconut! (And almonds. Oh the irony of my favourite flavour of all being a thing I can’t bear to eat – I have texture issues with nuts)

  2. Fran

    I’m a big fan of nuts! The beauty of making your own granola is that you can put what you want in it. It’s nice not to worry about biting in to a bit that I don’t like!


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