Are you looking for some inspiration to make breakfast a little more exciting?
During lockdown, now more than ever we are looking for ways in which we can experiment, especially in the kitchen. And who said breakfast had to be boring?
We are bringing to you 'Breakfasts with Burleigh'. A series of recipes for delicious breakfasts to make at the weekend - whether pancakes are your thing, or you’d prefer a breakfast bowl, scroll down to see exactly what you’ll need to add to your shopping list ready for the weekend.
Here is our first recipe, stay tuned for two more delicious options coming soon!
To bring you these delightful recipes, we teamed up with Rosie, also known as @thegeographer - a twenty-something food and cooking lover, with lots of thoughts about life, places she'd love to travel, and interesting wanders.
Rosie trained at Leith's School of Food and Wine for a year, where her love of food really took off. Since, she has worked in food and restaurant PR, for restaurants both in their kitchens and in their marketing teams, for brands creating content on Instagram, and as a private food stylist.
Perfect for those warm summer mornings, enjoyed in the garden with your tea of choice!
120ml milk
120g yogurt
50g honey
Fresh fruits (here we used sliced apricots and raspberries, but you could use whatever you had available)
2 tbsp Walnuts
- Combine the oats, milk, yogurt and honey in a large bowl, stir well and refrigerate overnight.
- Serve into bowls the next morning, and top with seasonal fruits - here, sliced apricots and raspberries.
- Add walnuts to top and enjoy!
Don’t forget to tag us in your images on Instagram, using #BreakfastwithBurleigh