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GOOD THINGS HAPPEN WHEN YOU MOVE YOUR FRAME

09.10.20

BREAKFASTS WITH ANNA JONES

By ANNA JONES

We've teamed up with Anna Jones to bring you THREE quick and easy breakfast ideas

On sunny mornings I try to eat my breakfast outside. I sit in our garden and eat one of these bowls of bircher. I am not a morning person so making this the night before has become a ritual for me so that my family starts the day well. These are a few of my favourite flavours. They all work on roughly the same principle but you’ll need varying amounts of liquid depending on the fruit you add. I encourage experimenting with your favourite flavours. Each recipe serves 2.

PEACH AND RYE

INGREDIENTS

60g oats

40g rye flakes

1 apple, grated

1 tablespoon barley malt extract

350ml oat milk

Top with: 1 peach, stoned and roughly chopped

4 tablespoons plain yoghurt

the zest of 1 unwaxed lemon

STEPS

TO PREPARE
In a large screw-top jar, mix the oats, rye, apple and barley malt. Pour over the oat milk, cover with the lid and shake to combine evenly. Put in the fridge overnight.

The next morning, serve topped with the peach, yoghurt and lemon zest.

RASPBERRY AND HAZELNUT

INGREDIENTS

100g oats

50g raspberries

50ml orange juice

250ml hazelnut milk

Top with: 25g hazelnuts, toasted

50g raspberries

4 tablespoons oat or coconut yoghurt

STEPS

TO PREPARE
Put the oats into a large screw-top jar. Roughly mash the raspberries and place them in the jar too, along with the orange juice and hazelnut milk. Cover with a lid and leave in the fridge overnight.

The next morning, roughly chop the hazelnuts and spoon the bircher into bowls. Top with the hazelnuts, raspberries and yoghurt.

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