January 27, 2016 by Vic North
It’s Breakfast Week 2016, a celebration of the most important meal of the day. Eat a good breakfast and you’ll keep your energy levels up, concentrate better throughout the morning, and find it easier to resist those unhealthy snacks that seem like a good idea at the time but can send sugar levels rocketing, leaving you drained and lethargic.
The breakfast element of the Cafe menu has always been important to me, based, as it is, on my firm belief that a nutritious, delicious breakfast really does set you up for the day’s adventures. That said, I’ll admit to have been taken by surprise at quite how popular some of our breakfast items are, requested throughout the day, not just by our ‘early bird’ clientele!
Given the interest in all things breakfast, and keen to showcase all that Vic North Cafe stands for during Breakfast Week, I have turned my thoughts to granola and come up with something I’m incredibly excited about – Popped Granola. Lighter than regular, oat based granola, we use popped wheat as our base. Drizzled with a salted caramel syrup, packed with sweet spice, and stirred through with mixed nuts and seeds this is a breakfast for winners: tasty, light and satisfying and good enough to snack on throughout the day – pop it in your rucksack and head out of Newport for your Coastal Path walk, or smuggle a pot into work with you to keep you going!
Like conventional granola, Popped Granola tastes great served up with fruit. This Berry Compote is fabulously easy to knock up – keep a bag of frozen berries to hand and you’re pretty much there!
Recipe for Popped Granola Berry Compote
125g mixed berries (frozen work just as well as fresh)
1 vanilla pod, split and scraped
50g caster sugar
Squeeze of lemon juice
Place the berries in a frying pan and add the split and scraped vanilla pod.
Sprinkle over the caster sugar, add the butter and lemon juice.
Add a splash of water to loosen the mix and cook over a gentle heat for five minutes to break down the berries.
Serve either hot or cold.
This compote will keep well in your refrigerator for up to a week.