No, you don’t have to make your own yoghurt to enjoy this breakfast but it’s so amazingly easy that I challenge you to try. I’ve been awed to discover how easy certain dairy products are to make at home – all those mysterious churning, heating, curdling and uncurdling (made up) machines really quite surplus. Okay, making a wheel of Cheddar is a more serious enterprise, not to mention AOP Epoisses, but mascarpone? A doddle! Ricotta – in an afternoon, and all good yoghurt needs is a thermometer (or good eyeballing skills) and a tea towel.
I have recently discovered I wasn’t eating enough fibre. I guess it wasn’t such a huge discovery seeing as I tend to (read: try to) eat not so much bread and pasta. Since I love everything oaty I thought I’d have oat flakes, plus perhaps barley to be sociable and rice flakes for the crunch. I divested it from all the granola-ish sugary additives like raisins and maple syrup for calorie-counting reasons and decided to have them raw.
Muesli is raw oats, I figured. Ha – but muesli has all the above enhancements which make it palatable. So a little honey needs-must and fruit will be swapped for fresh fruit. Plus dairy – to make it a sort of not-cooked porridge.
It is most certainly the quickest to prepare and the healthiest breakfast, at least in terms of the fibre supply. But joking aside, it IS healthy, and it is very simple, and you can tailor it to requirements by adding a/ thicker yoghurt, b/thinner yoghurt, c/ homemade yoghurt for the smug feeling and as much honey/maple syrup/golden syrup/ heck – sugar! as you can afford.
You can even take it to work in a kilner jar like hipsters do.