Here’s another easy, healthy and really delicious way to start the day off – breakfast trifles!
I love breakfast – I think it’s my favourite meal of the day. And I love cereals and grains, and I make batches of muesli and granola, switching the ingredients to suit the mood or the weather! Nuts and seeds feature strongly in the mix. It’s great to add in fresh fruit, whatever is in season.
So breakfast trifles are the logical extension of the muesli/granola idea. They’re easy to make as they need no preparation, and can be portable if you make them in jars instead of glasses. I have been inspired by some recipes from Jamie Oliver in his Everday Superfood and Superfood Family Classics, where he layers goodies in glasses for visually appealing and very tasty breakfasts.
So here are 3 ideas you can do really easily and quickly. They’re designed around the wonderful summer fruit in season in Sydney now – berries of all kinds, stone fruit, mango and figs. You don’t have to do any preparation, but as an alternative, you could lightly toast the nuts and seeds in a frying pan to bring out their flavour.
You can make and eat straight away, or keep in the fridge for a couple of days. They will soften up a bit, kind of like bircher muesli.
Here is a guide to putting these trifles together. Nothing too prescriptive, feel free to layer in any way you like.
Fresh fruit – strawberries, raspberries, blackberries, blueberries, peaches, nectarines, apricots, figs, mango
Nuts – macadamias, hazelnuts, pecans, pistachios
Seeds – pumpkin, linseed, poppy, sesame, chia
No fat yoghurt
Layer sturdy glasses or glass jars with ingredients. I started with fruit pieces, then nuts, seeds and oats, and more fruit. Finish with a dollop of yoghurt and drizzle a little honey over the top.
My fruit combos, photographed here, are – mango apricot and fig; peach, nectarine, fig and raspberry; blueberry, blackberry, raspberry and strawberry.
To serve, eat straight from the glass or jar, or you can loosen the mixture with a little milk if you like.