Breakfast

Cool Kids Studio

Breakfast

Cinnamon porrige with berries and bananas

You will need

100g porridge oats

1/2 tsp cinnamon, plus extra to serve

450ml milk

3 bananas, sliced

400g strawberries,halved

150g pot of natural yogurt

Instructions

To oven cook - Adult supervision required

Heat the oven to 150C/ 130 fan/ gas 2. In an ovenproof dish, mix the oats, cinnamon, sugar and the milk.

Cover with tin foil and cook for 45 mins. Remove and stir through half the banana and bake for 15 mins more.

In a medium-sized saucepan, mix the oats, cinnamon, milk and half the sliced bananas. Bring to the boil, stirring occasionally.

Turn down the heat and cook for 4-5 mins, stirring all the time.

Remove and divide between 4 bowls, top with the rest of the banana, strawberries, a dollop of yogurt and a sprinkle of cinnamon.

  • Fruit Muffins

    You Will Need

    225g plain flour

    2 tsp baking powder

    2 large eggs

    50g butter, melted

    175ml skimmed milk

    100ml clear honey

    140g fresh blueberries

    85g dried cranberries

    140g seedless raisins

    140g dried apricots, chopped

    1 tsp grated orange zest

    Instructions

    Preheat the oven to 200C/gas 6/ fan 180C and very lightly and gently, butter a 12-hole muffin tin.

    Sift the flour and baking powder into a bowl. In a different bowl, lightly beat the eggs, then stir in the melted butter, milk and honey.

    Add to the flour with the remaining ingredients.

    Combine quickly without overworking. Spoon the mixture into the muffin tin.

    Bake for 20-25 minutes until well risen and light golden on top.Adult supervision required

    Leave in the tin for a couple of minutes before turning out.

    When cool, they’ll keep in an airtight tin for two days. (Can be kept in the freezer for up to 1 month.)