Basic Biscuits and Gravy

I've never really been a fan of biscuits and gravy - a combination of a texture thing and my dislike of sausage.  When I discovered the men in my family LOVE biscuits and gravy, I set out to find a recipe that I liked too.  The biscuit part was easy because I have a great recipe already.  I found a gravy recipe that looked easy and after a few trials, I have tweaked it to where I love it almost as much as the boys do!

Basic Biscuits
Preheat oven to 425.

In a bowl add:
-2 cups flour
-3 teaspoons baking powder
-1/2 teaspoon salt

The original recipe says (that my mom always used when I was young) calls for sifting the dry ingredients.  After seeing a recommendation in a cookie recipe, I have started using a whisk to mix the dry ingredients rather than sifting them. 

Using a pastry cutter (or a fork in a pinch), cut in 1/4 cup shortening to dry ingredients.  Make sure the shortening is thoroughly incorporated into the dry ingredients.  You shouldn't see any big clumps of shortening. 

TIP: to make measuring easier, fill a 2 cup liquid measuring cup with  water and spoon in shortening.  Once the water level rises to 2 1/4 cups, carefully pour out the water and dump the shortening into the dry ingredients.

All at once, add 3/4 cup milk.  I stir with a wooden spoon and turn the dough out onto a floured pastry sheet before all of the flour mixture is fully incorporated.  Dust your hands with a little flour and gently kneed the dough 20 to 25 times (this will get the rest of the flour mixture combined).  Roll or pat dough to desired thickness (I usually aim for about 1/2 inch or a little thicker).  Use a biscuit cutter or fun cookie cutter (or a drinking glass in a pinch) and place biscuits on ungreased baking sheet.  Bake for 10 to 12 minutes (times vary depending on ovens and altitude...they are done when the bottoms are a light golden color).  Serve! 

Recipe makes 10 to 20 biscuits depending on how thin you roll your dough and how big your cutter is.  I like leftovers so when it's just the four of us I usually make a double batch.  A triple batch is enough when it's the 6 of us.  When it's the 9 of us, I make biscuits till I'm blue in the face ;-)

What's better than biscuits?  Star-shaped biscuits!

Gravy
Brown one pound of your favorite sausage.  I don't like most sausages because they are too spicy for me (yes I'm a wimp!), but I discovered that the maple flavored sausage is very mild and the maple flavor adds a wonderful element to the gravy. 

Once the sausage is completely browned (no more pink), stir in 1/3 cup flour.  Stir until all of the flour is completely absorbed by the sausage grease (you're making a roux, which will be the thickening agent for your gravy).  I let the sausage/flour mixture cook for a minute or two after the grease is absorbed so that it browns the flour just a little (a little cooking tip I learned back in high school from a wonderful chef).  Slowly stir in 3 to 4 cups of milk using a whisk.  I usually add about 1/4 to 1/3 cup at a time and thoroughly whisk it in so that it doesn't clump.  The sausage will get a little caught in the whisk, but don't worry, it will come back out!  The amount of milk you use depends on how far you want to stretch the gravy.  More milk means more gravy but less meat in each serving. 

After all of the milk is mixed in, add 1/2 to 1 teaspoon of seasoning salt (to taste) and 1/2 to 2 teaspoons of white or black pepper.  I am not a fan of pepper so I use a small amount of white pepper, which is milder than black pepper.  But if you love pepper, add until the gravy is delicious to you!

Serve and enjoy!!

This recipe serves 4.  I double it for 6. 

YUM!

Cinnamon Sugar Donut Muffins

I posted this recipe in 2008 but thought it was time for a repost.  If you haven't tried these yet, it is time.   I found the recipe here and have basically followed her recipe but over the years have adapted it just a little bit.  I use greek yoghurt, a specific amount of oil, and I use canola ... oh,  and more topping ... but anyway, I'll give you my method below ...

Dry Ingredients:
2 cups plain flour
1 tablespoon baking powder
½ teaspoon baking soda
½ teaspoon salt

Wet Ingredients:
2 large eggs
1 cup greek yoghurt
2/3 cup packed brown sugar
6 tablspoons canola oil
1 tsp vanilla

Topping:
1/2 stick butter, melted (about 55g)
1/2 cup sugar
1teaspoon cinnamon

Preheat oven to 200c/400f.  Line muffin pan with paper or silicon cups.

Mix dry ingredients in a bowl.

In a different bowl, whisk wet ingredients.  I start with the eggs, whisk.  Add yoghurt, whisk.  Add sugar, whisk ... you getting the picture? 

When the wet ingredients are combined, add the dry ingredients.  Mix gently until just mixed.  Don't over mix; batters should not be smooth.  BUT ... DO make sure the baking powder is mixed in!  The first couple of times I made these I found little lumps of baking powder when I was eating my muffin.  It was quite unpleasant!

Divide batter among the muffin cups and bake until a toothpick inserted comes out clean, 12-15 minutes.

While the muffins are baking, melt butter in a small, shallow bowl. Combine sugar and cinnamon in a different small, shallow bowl. As soon as the muffing are done, dip them one at a time in the butter and then in the cinnamon sugar. Set on a rack to cool ... or just eat straight away like we do!

Makes 12 standard muffins.

Comfort Breakfast Bake

I saw this recipe on Facebook the other day and thought it looked easy and quick to throw together.  Perfect for a Sunday morning breakfast with a hoard of boys.  As it turns out it was super easy, very quick, and a HUGE hit!  (as you can see by the picture!!  That last bit disappeared shortly after I took the picture)

 

Ingredients:

5 eggs

1/4 cup milk

16 oz refrigerated biscuits (I used the jumbo flaky kind and cut it into smaller bits than the recipe originally called for)

1 bunch green onions

1 (generous) cup extra sharp cheddar cheese

1lb cooked sausage or bacon (I used sausage this time and the boys said it tasted like a pizza bake, but I'm sure they would love bacon too!)

 

Instructions:

1. Preheat oven to 350

2. Mix eggs and milk in a large bowl until well mixed. 

3. Cut each biscuit into fours and add to the bowl.  (with the BIG biscuits I cut them into 6ths) Mix. 

4. Cook bacon (cut into pieces) or sausage (make sure its crumbled) and drain grease if necessary.

5. Cut green onions.

6. Add all remaining ingredients to the milk/egg mixture and stir.

7. Spray 13 by 9 pan with cooking spray

8. Bake for 25 to 30 minutes (or until it isn't runny and the biscuits look flaky.

 

Enjoy!!!

 

 

Anne's Waffles, with or without the butter ...

I've been meaning to post this recipe for some time now.  I've made these waffles a few times now and they are always delicious!  Always a hit!  One time I even forgot to add the butter and they were still good.  That's the butter-less ones you see in the photo above!

You'll need:
2.5 cups self raising flour
1/4 tsp salt
3 TBLS sugar
3 eggs (separated)
1.5 cups milk
125gm (4.5 oz) melted butter

To make them:
Mix flour, sugar and salt in a bowl.  Add egg yolks, milk and butter.  Mix well.  Beat egg whites til stiff and then fold them into the batter.  Let batter sit for at least 30 minutes.  Cook in pre-heated waffle maker.

We top ours with a wide variety of toppings.  Maple syrup and powdered sugar is a favorite.  Jam ... any flavor!  Apple Butter.  Delicious!  I've also tried strawberries and ice cream ... YUM!!

Apple Butter Granola

 

My Mom's comment on my sugar free, crock pot apple butter recipe the other day was a story from her childhood.  I'll share it with you.

"Apple butter reminds me of my Grandpa Templin. Every day that I can remember when we were visiting he had apple butter for breakfast. My Grandma would make him 2 slices of toast and put them in a shallow soup bowl. At the top of his spoon (because yes, the table was always set for breakfast, complete with a napkin in a ring beside the fork, and the Daily Bread devotional book there too) would be a little dish of apple butter. (At the top of his fork would be a dish with stewed prunes, but I digress!) When we were all at the table, Grandma would come in with a little pan of hot milk and pour it into the bowl onto his toast. His spoon would dip into the apple butter, then cut off a bite of the toast, along with a spoonful of the milk, and it would then pop into his mouth. An eminently fascinating scene for this little girl, every day!! So I double love apple butter..."

I LOVE LOVE LOVE the memory that she has and the way she tells it!  She does that a lot, my Mom, she had a very memorable childhood!

I got to thinking yesterday morning that maybe milk and apple butter would be alright together.  I got out a scoop of homemade granola, topped with with a bit of milk and then a few spoonfuls of apple butter.

Mmmmm.  The spicey-appley-taste added a little something special.  I loved it.

Even better was that each time I dipped my spoon into the milky, apple butter goodness, I thought of my Mom and my Great Grandpa.  And I smiled.

Sausage Apple Overnight Breakfast Casserole

I personally am NOT a fan of sausage, (what I would consider) soggy bread, OR baked egg dishes...BUT...I was looking for a quick, easy breakfast that I could make the night before and feed to a hoard of hungry boys starting VERY early in the morning - and I found this recipe (where, I cannot for the life of me remember!) and thought I'd give it a go.  It made TONS and was very filling, easy (did almost all the prep while dinner simmered), made the house smell AMAZING as everyone woke up, and got the stamp of approval from the hoard of boys! :-)  I highly recommend it...if you're into breakfast casseroles - or are feeding hoards! 

 

Sausage Apple Overnight Breakfast Casserole

1 pkg. (1 lb.) Pork Sausage Roll
6 cups bread cubed into 1 inch pieces (I had a coupon for french bread...so used that - it was under one loaf when cut up)
10 eggs
3 cups milk
1 tsp. vanilla
2 large baking apples, peeled and chopped
2 Tbsp. sugar
1 tsp. cinnamon
2 cups shredded cheddar cheese, divided
maple syrup, if desired

Brown sausage; drain. Whisk together eggs, milk and vanilla. In another bowl, mix apples, sugar and cinnamon together until well coated. In a greased (forgot to grease the pan the second time I made this dish...definitely stuck to the pan!! So don't skip this step!) 9 x 13 inch baking dish, place half of the bread cubes followed by half the sausage, half the apples, and 1 cup of the cheese. Repeat layers with remaining ingredients. Pour egg mixture over the layers making sure to evenly coat it all with the egg mixture. Refrigerate overnight. In the morning, preheat oven to 325 degrees. Bake uncovered for 55-60 minutes or until knife inserted in center comes out clean. Serve topped with a drizzle of maple syrup if desired. (the boys ate it plain and with syrup and loved it both ways)

Tapioca Pudding

I LOVE tapioca pudding !!  My Mom used to make it when I was a kid.  She used the tapioca pudding packs you can get in the States but I can't get them here.  I wanted to try my hand at making it.  It was easy and most of all, delicious, just like I remembered it !

Here's how I made it.

3 cups milk

1/3 cup small pearl tapioca

2 egg yolks

1/4 tsp salt

1/3 cup sugar

1 tsp pure vanilla extract

Put 1 cup of milk and the tapioca into the pan you are going to cook it in.  Let sit for one hour (no heat, you're just soaking the tapioca)  

Whisk in egg yolks, salt sugar and the other 2 cups of milk.  

Slowly bring the mixture to to a boil over medium heat.  Stir constantly.  As soon as it starts boiling (not a rolling boil, just the start of a boil!) reduce the heat and simmer til tapioca is fully cooked, maybe 20 minutes or so.  The tapioca beads will become bigger and see through and the 'custard' will become quick thick.  Taste as you go and stop when it's to your liking.  Stir in the vanilla extract.  Cool slightly and serve.

French Toast

Seriously, does life get any better than a plate of french toast ?

I looooooooooooooooooooooooooooooooooooove french toast ! Always have. It was one of my favorite special breakfasts that my Mom used to cook for us when we were kids.

And it's so easy to make !

You just need eggs, milk, vanilla and bread.

Just beat an egg (or two, depending on how much you are making) Add milk. Mix. Add a bit of vanilla. Mix. There's no real measurements and you can't really go wrong. I probably add a cup or two of milk to each egg.  Mix this in a bowl that is big enough to fit a piece of bread in, flat.

Heat a big skillet or frying pan to a medium heat. Add butter to the pan so your toast doesn't stick. You could use oil but the butter gives it an amazing flavor.

Dip the bread into the egg/milk mixture, one at a time and then add to frying pan. (You want the bread to have the mixture coating both sides well.)

Cook the one side til golden brown, then flip.

Repeat til you have enough to feed everyone you are feeding !

We top with butter, pure maple syrup and powdered (icing) sugar.

YUM.

YUM YUM !

Churros

Growing up in Spain, churros are a food that takes me back to my childhood. My sister was visiting me last week and brought a block of 'chocolate de la taza' with her.  We decided making churros was in order.  I'm glad we did.  They were delicious !

125ml water
125ml whole milk
110g butter
pinch salt
2 pinches sugar
150g bread flour
3 eggs
canola oil, for frying

Bring water, milk, butter, sugar and salt to the boil in a medium saucepan. Add the flour and stir with a wooden spoon until it comes together into a smooth ball.

Mix this ball in an electric mixer and mix on meduim low speed. When most of the steam has evaporated, add the eggs one at a time. Mix until it comes together. It should be thick and smooth.

Transfer, in batches, to a pastry bag fitted with a star tip.

In a wide pan that has tall sides, fill with canola oil about 3 inches deep. Heat it til a wooden spoon stuck spoon side up in the oil has bubbles around it. Pipe the batter into the oil and cut with scissors. Fry them until golden brown. Remove the churros from the oil and sprinkle with sugar. Serve immediately with spanish hot chocolate.

Greek Egg Omelets

For each omelet you'll need:

2 eggs

Chopped red onion

Chopped tomatoes

Reduced-fat feta

Beat 2 eggs.

Pour eggs into small skillet.

Cook until stiff enough to flip.

Flip.

Sprinkle remaining ingredients onto one-half of eggs.

Fold eggs in half.

Flip.

Serve.

**
note from Bonnie ... I tried these tonight and they were delish.
I added black olives ... as you can see in the photo above !

Breakfast Burritos

My sister Ellie taught me how to make these ...
although, I've added a few little homemade salsa's of my own to the mix ....

There are lots of components ... and no real measurements, it depends on how many you are cooking for ... you'll work it out !

Potatoes: Chop 'em small and shallow fry with garlic powder and salt in a bit of olive oil. Fry til crispy (or done to your liking) These take a while so get them started and then do everything else.

Bacon: Chop and cook til crispy.

Eggs: Scrambled. Do these at the end so that they are hot when you serve !

Tomato Salsa: For this one I diced two tomatoes, 1/4 of a red onion (finely diced), 1 clove of freshly minced garlic, 2 handfuls of fresh coriander, salt, pepper and the juice of one lime. Mix.

Green Chili Salsa: 1/4 of a red onion (finely diced), 3 cloves of garlic (minced), 2 tins of fire roasted green chilies, 1/2 cup chicken stock. Sautee the onion and garlic in a bit of olive oil. Add the chilies and the chicken stock. Stir occasionally so it doesn't burn. Keep it going til the sauce thickens up.

Cheese: Cheddar. Grated.

Flour Tortillas: Warmed

Top the tortillas with whatever combo of ingredients you want ... add Sour Cream too. Fold it up and eat it ! So good !!

I was going to add Avocado this time too but I forgot. I think it would be really good ....

Apple Coffee Cake Streusel

I've long been searching for a recipe to make a cake I remember from my childhood. It was a coffee cake. It was cake on the bottom with buttery, brown sugary, crumble stuff on the top. I've never found what I was looking for. This morning, I came pretty close. The one I remember didn't have apple in it, but this filled the craving I have had for many many years to eat this cake again !!

I took elements from a couple of recipes I've tried recently and came up with this. There are three layers ...

For the Cake Layer:
2 tablespoons canola oil (I think you could probably use whatever oil you like)
1 & 1/2 cups flour
1/2 cup sugar
2 & 1/2 teaspoons baking powder
1/2 teaspoon salt
1 large egg
1/2 cup milk
2 teaspoons pure vanilla extract

Place rack in center of oven, and heat oven to 160C/325F degrees. Spray a 9-by-12 & 1/2-inch baking pan with oil, lay baking paper on top of that and push it into the corners and up the sides to flatten it. (leave a little excess up the sides to easily remove the cake at the end) Set aside.

In a medium bowl, sift together flour, sugar, baking powder, and salt; set aside. In a second bowl, whisk together egg, milk, canola oil, and vanilla. Using a rubber spatula, fold dry ingredients into wet ingredients.

Spread batter evenly into prepared baking pan, and set aside.

For the Apple Layer :
2 apples, peeled, cored & thinly sliced.
2 tablespoons sugar
1/2 tsp cinnamon
1/4 tsp nutmeg

Mix all ingredients in medium sized bowl. I used my fingers to rub the sugar and spices into the apple sliced. Cover cake batter with apples.

For the Streusel Layer :
1 cup packed brown sugar
1 cup flour
1/2 cup rolled oats
1/2 cup butter, softened

In small bowl combine all ingredients and sprinkle on top of apples.

Transfer pan to oven, and bake, rotating pan every 10 minutes. Bake until a cake tester comes out clean, about 30/40 minutes. (this will depend on your oven ... I tested mine every 5 minutes after the first 20)

Transfer cake to a wire rack to cool. I actually pulled the cake out of the pan, using the excess baking paper ... it took two people to do it.

Let cool for a couple of minutes, then serve it up and enjoy ! Rory and the kids (and our friends who live next door) had creme fraiche with theirs but I just ate it as it was ... mmmmmmmm.

Mom's Banana Bread

I can't believe this recipe is not on this blog ! I've searched and searched and can't find it though, so it mustn't be. Rory made this yesterday and after my facebook status update about it, I got a couple requests for the recipe. I was certain it was on the blog but ... not so ! Well, it needs to be ! I love this banana bread, especially when Rory makes it for us !!

2.5 cups flour
1 cup sugar
3.5 tsp baking powder
1 tsp salt
3 TBLS salad oil (we use canola)
3/4 cup milk
1 egg
At least three bananas (we always use the ones with black skins that we keep in the freezer)
1 cup chopped walnuts or pecans, optional (we never add nuts)

Preheat oven to 350F/175C. Prepare pan(s) with baking paper, or by rubbing with oil/dusting with flour. Mash the bananas with a fork on a plate. Throw all the ingredients except the bananas and nuts into a bowl. Mix on medium speed for about a minute, scraping the bowl constantly. (If mixing by hand, beat it vigorously till all the lumps are gone.) Mix in the bananas, then stir in the nuts. Bake for 45-65 minutes, or until a toothpick inserted in the center come out clean.

Cool in the pan for a short time, them remove. Consume immediately if you want big bunks and melted cream cheese or butter (or both !) on it. Cool thoroughly if you want to be able to slice it properly.

Wrapped in foil, banana bread freezer beautifully.

Christmas Cinnamon Buns

I was going to post this recipe last year and have had the photo sitting in a post ready for the recipe ... since LAST CHRISTMAS !! ha ha. Well, here it is ...

We love cinnamon buns. I only make them at Christmas ... and maybe if someone requests them for their birthday breakfast !

This year, I combined two recipes ... The dough came from my Breville bread maker hand book and the icing came from all recipes ... The Clone of a Cinnabon

I use a bread maker for the first part ... the sweet dough.

Water 290ml
Egg, lightly beaten
2 tablespoons canola oil
1 teaspoon salt
2 tablespoons sugar
3.5 cups flour
3 tablespoons powdered milk
1 teaspoon bread improver
2.25 teaspoons yeast

Throw it all in, turn it onto the dough setting and come back when it is done. Then you roll it out. The recipe says to roll it into a 40cm x 38cm square. Mine was for sure a rectangle ... no where near a square. I'm so not sure what difference it makes. ANYWAY ... then you melt 3 tablespoons of butter and brush 1/2 of it over the dough. Combine 4 tablespoons of brown sugar with 1.5 tablespoons of ground cinnamon and spread that over the buttery dough. You can also add chopped pecans but I never have.

Roll that up. Slice into 2cm thick slices. Put it into a baking dish (with either grease or baking paper cuz these are sticky !), cover and let rise til doubled in size. (20 minutes or so ?)

Bake in preheated 180C/350F oven for 25/30 minutes. Mine NEVER take that long. Yesterday I set my time for 15 minutes and then again for another 5 and they were done ...

While they are baking...

Make the icing ...

3 oz/85g cream cheese, softened
1/4 cup butter, softened
1.5 cups powdered sugar (icing sugar)
1/2 tsp vanilla extract
1/8 tsp salt (i just did a pinch)

Beat above ingredients to desired consistency ... spread on warm rolls before serving ...

Yesterday, I enjoyed mine with a mug of my Mom's crock pot apple cider that I cooked all night long so that our home smelled like Christmas when we woke up Christmas morning ! We ran our air conditioner all day yesterday ... it was WONDERFUL ! I drank hot apple cider and pretended it was winter !! Merry Christmas !!

Overnight Oatmeal

****Just typed this whole recipe out and then deleted it when I was trying to format it...SOOOOOO FRUSTRATING!! Not gonna format it this time...what you see is what you get. Wish me luck...****

We've been making/enjoying this recipe for a while. Suprised it hasn't made it's way to the blog yet! It's soo yummy on chilly winter days. Really it's yummy any day! I don't have any photos of it at the moment. Hopefully, someone will add one eventually :-)

Overnight Oatmeal

1 1/2 cups steel-cut oats
6 cups water

(or 1/4 cup oats to 1 cup water)

In a large saucepan, boil the oats in water for 1 minute. Cover and let stand overnight at room temperature.

The next day, uncover the oats and bring to a boiler over high heat. Reduce the heat to low and simmer, stirring frequently, until the oatmeal is cooked and creamy but still a little bit chewy - about 10 minutes.

Serve hot or store in sealed container in the fridge to be reheated.

Top with favorite oatmeal toppings.

Enjoy!!

Maple Walnut and Oats on Fruity Yoghurt

I read on delish.com that you should eat Blueberries and Walnuts together. Apparently eating them together boosts memory, reduces oxidative stress and inflamation.

In an effort to eat these two things together, I came up with this little recipe.

I put a small scoop of oats in a bowl, add a handful of walnuts and some pure maple syrup.

Set aside.

Add a scoop or two of greek yoghurt to a small bowl, add some frozen blueberries and banana slices.

Set aside.

I leave both of these things for a little bit because I like the blueberries to thaw a bit ... and for the walnut to 'candy' a bit. When ready to eat, add oats & walnuts to yoghurt & fruit.

Mix & eat.

Granola Bars

I love granola bars! They are such a quick and easy breakfast or snack on-the-go. But when I went to buy some at the store recently, I started reading labels and was appalled. The only brand that wasn't filled with chemicals, preservatives, hydrogenated fats and high fructose corn syrup was, for one thing, the very most expensive brand, and also tasted terrible.

This cannot be!!! So I decided to make my own. It's actually not that labor-intensive, plus they taste good! And even better, I made nearly 4 times as many granola bars for the same amount of money as the nasty tasting store-bought brand.

GRANOLA BARS
(This recipe was adapted from one by Alton Brown)

2 cups rolled oats
1/2 cup raw sunflower seeds
1 cup chopped almonds
(I bought whole almonds and smashed them with a hammer! Great stress relief!!)
1/2 cup wheat germ
1/2 cup honey
1/4 cup brown sugar, packed
2 T butter
2 t vanilla extract
1/2 t salt
1 1/2 cups chopped dried fruit
(I used cranberries and golden raisins, I think next time I might do a cran-apple of some kind)

Preheat the oven to 350 degrees. Grease a baking dish (for thicker bars, use a 9x9 pan, for thinner, use a 13x9 pan) and set aside. On a cookie sheet, spread the first four ingredients and toast in the oven for 15 minutes. Stir the mixture every so often.

Meanwhile...combine the honey, sugar, butter, vanilla, and salt in a saucepan and cook over medium heat until the sugar completed dissolves.

Reduce the oven heat to 300. Remove the oat mixture from the oven and add it to the sugar mixtures, throw in your dried fruit and stir. (I threw in some chocolate chips, but it immediately melted and disappeared, so I may not do that again. If I get real ambitious, I might drizzle some melted chocolate on top at the end.) Press the mixture into your greased baking dish, making sure to distribute it evenly. Bake for 25 minutes. Allow to cool completely before taking it out of the pan. Cut into squares. (This will yield a different amount depending on what size pan you use. I used a 9x9 pan and got 14 1"x3"x1" squares. AI also wrapped each bar in shrink wrap and stored what I won't eat this week in the freezer. The bars will keep at room temperature for about a week.)

Blueberry Pancake

This was simple.
I just made pancakes as usual but once I poured the batter in the pan,
I dropped frozen blueberries into it ...
Flipped it once.
Voila !
BLUEBERRY PANCAKES !!
They were delish !

Brekky

Years ago, my children started eating raw oats.
They just topped them with milk and ate them. They still do it.
I've decided to add to the oats ... and we all love it.

Here's what I do.
In a big plastic cereal container, I mix :

Rolled Oats.
Sunflower seeds.
Sesame seeds.
Flax seeds.
Slivered Almonds.
Pumpkin Seeds.

To eat we mix through some greek yogurt and top with some yummy fruit.
I keep frozen berries in the freezer. They are easy.
Fresh mango is yummy too ...

Breakfast

This is one of my favorite breakfasts (and lunches) ...

Leftover rice
Nori Tamago Furikake
Avocado
Masago
Takuan
and a bit of scrambled egg ...