Happy Valley’s Healthy Breakfast Ideas
Need some healthy breakfast ideas? Happy Valley is here to help! With some delicious dishes with healthy ingredients that help keep the flu away, and boost your energy to help you through the day!
Honey Toasted Muesli
- 1/4 cup Happy Valley Honey
- 1/4 cup brown sugar
- 1/4 cup olive oil
- 3 cups rolled oats
- 1/2 cup bran flakes
- 1/2 cup flaked coconut
- 1/4 cup sesame seeds
- 1/4 cup sunflower seeds
- 1/4 cup pecan nuts, chopped
- 1/2 cup dried apple, roughly chopped
- 1/2 cup dried cranberries
Combine honey, sugar and oil in a saucepan over medium heat. Cook, stirring often, for 5 minutes or until sugar dissolves.
Preheat oven to 150°C. Line a large, deep baking dish with baking paper.
Combine remaining ingredients in a large bowl. Pour over warm honey mixture. Mix well to combine.
Spread mixture evenly over base of dish. Bake for 25 to 30 minutes, stirring every 10 minutes, or until golden and toasted. Set aside to cool completely (muesli will form crisp clusters on cooling). Crumble muesli into an airtight container until ready to serve with yoghurt or fruit, or form into balls for an on the go Muesli snack!
Manuka Honey Smoothie
- 250ml / 1 cup water or coconut water
- 250g / 2 cups frozen/raw raspberries
- 100g / 1 cup frozen/raw blueberries
- 1 tbsp Happy Valley Bee Pollen Granules
- 1-2 tbsp Happy Valley Manuka Honey
- Optional - 1-2 tbsp chia seeds
- Soak the chia seeds in 5 tbsp of water for 15 minutes.
- Combine all in ingredients in a blender and pulse until smooth.
- Check the smoothie for sweetness and add a little more honey if you wish. If the smoothie is too thick, add a little more water or coconut water. Serve immediately.
Breakfast Bran Muffins
- 4 cups wheat bran
- 1 cup wheat germ
- 2 cups boiling water
- 3/4 cup melted coconut oil or butter
- 1/4 cup brown sugar (optional, only if you want them a touch sweeter)
- 1/2 cup Happy Valley Molasses
- 1/2 cup Happy Valley Honey
- 3 large eggs
- 1 teaspoon vanilla
- 3 1/4 cups wheat flour
- 1 1/4 teaspoons baking powder
- 1 teaspoon salt
- 1 tablespoon baking soda
- 2/3 cup milk
- 1 1/4 cups buttermilk
- In a large bowl, combine the wheat bran and wheat germ. Pour in the boiling water and stir to combine. The mixture may look crumbly, it’s ok if it doesn’t appear to be soaking wet. Let it rest for 10 minutes.
- Stir in the coconut oil (or butter), sugar (if using), molasses, honey, eggs and vanilla. In another bowl, whisk together the flour, baking powder, salt and soda. Whisk together the milk and buttermilk.
- Add 1/3 of the dry ingredients to the muffin batter and mix until just combined. Stir in 1/2 of the milk mixture. Add another 1/3 of the dry ingredients, stirring just until combined. Add the last half of the milk and stir together. Add the final dry ingredients and mix just until combined (don’t over mix or the muffins might be dense).
- Let the batter rest for 20-30 minutes if you have the time. It isn’t completely necessary but I think it gives the muffins a slightly higher rise than baking them right away. Preheat the oven to 350 degrees F.
- Fill lightly greased muffin tins about 2/3 full and bake for 18-22 minutes until the tops spring back lightly to the touch. Don’t over bake; we don’t want dry muffins here.
- The cooled muffins can be stored covered at room temperature for 2-3 days or frozen.
Serve with Honey or butter.
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