When I have breakfast, I love to have one that is fulfilling and wholesome and, of course, delicious! Pancakes and French toast are my favourite to-go breakfast options. So, today, I made some delicious Whole Wheat and Oatmeal topped with local raspberries from my Mahabaleshwar trip.
My story with oats goes a long way back, when my parents believed (rightly) that porridge was the best breakfast for me before I left for school – but I hated it, and the very thought of having porridge still makes me sick! However, with the recent developments in my increasingly aware approach to food, I decided to work with oats as a healthy ingredient. In fact, I had made Strawberry and Oats Muffins in January this year for a Bake Sale; I still can’t eat porridge, though.
Quaker Oats had sent me a package of multiple oats packets sometime last month, and it contained a small packet of Strawberry and Apple Oats. So, this morning, when I wanted to make breakfast, I used it in a deceivingly simple recipe from Sally’s Baking Addiction for Whole Wheat Pancakes with Oatmeal and Cinnamon. The only change was the use of regular yoghurt and honey instead of sugar. This is super easy and a must-try recipe!