As part of National Farmhouse Breakfast Week, the Shake up Your Wake up team are asking us to follow @breakfastweek on Twitter and share a picture of your breakfast every day from 20th – 26th January with the hash tag #BreakfastWatch. You can also post your photos to Facebook, Instagram and Pinterest.
Anyone checking out my breakfast every day is going to be in for fairly monotonous viewing because from Monday to Friday every week, both my husband and I eat a bowl of muesli soaked in yogurt. We have been making and eating this breakfast since 1979. Even when I was in the maternity hospital after giving birth, he would bring me in my muesli at evening visiting and the midwives would put in the fridge for me for the next morning, I’m of an age where they kept you in! As this breakfast is very much an institution for us I thought it would be fun to get Brian to show you how it is made.
Bircher Muesli (6 portions)
375g wholegrain muesli (no added sugar)
500g natural yogurt
1 tbsp runny honey
Mix together in a plastic bowl or tub with a lid. Place in the fridge overnight, this will keep for 2-3 days refrigerated.
I will tweet my bowl of muesli tomorrow but I will also be posting alternative breakfast ideas all week, here at Farmersgirl Kitchen.
Here are some breakfast facts
- Breakfast eaters tend to be slimmer than breakfast skippers.
- Eating breakfast can aid concentration and mental performance at work and at school.
- It provides you with the nutrients and energy needed for an active lifestyle.
- Research shows that breakfast eaters are less depressed and have lower levels of stress than breakfast skippers.