The word ‘breakfast' derives from the ‘breaking' of the ‘fast' and in the case of children in particular, this ‘fast' may have lasted for 12 hours or more.

It's not surprising then that breakfast is the most important meal of the day as energy levels need boosting. What's more, it provides an ideal opportunity to start the family off on their five daily servings of fruit in a delicious way. Studies have shown that eating breakfast makes a difference in energy levels and concentration to everyone and children who regularly ‘skip' breakfast are said to perform less well in school.

For a really healthy breakfast with yummy ingredients that will certainly keep all the family going until lunchtime, I like to serve a bowl of Granola with natural yogurt. If I'm feeling thin or extravagant, I add a big glug of maple syrup to mine! All the ingredients are natural and nutritious; nuts are one of the best plant sources of protein and are a valuable addition to a vegetarian or vegan diet. They're rich in fibre and antioxidants, such as vitamin E and selenium and being low in saturated fats and high in unsaturated fats, nuts may protect against heart disease. Seeds add both texture and flavour and are bursting with protein, fibre, vitamins and minerals too, while dried fruits are a good source of antioxidants.

You can substitute any of the fruit, nuts or seeds for those you prefer and it will still be delicious and satisfying. Obviously, this recipe is not suitable for anyone with a nut allergy.

Ingredients
60g unskinned almonds
40g Brazil nuts
40g hazelnuts
300g rolled oats (something like Quakers)
40g pumpkin seeds
60g sunflower seeds
100g dried chopped apricots
100g dried cranberries

For the Syrup
Quarter tsp salt
3 tbsp water
2 tbsp rapeseed oil
2 tbsp sunflower oil
120ml maple syrup
120ml honey

Method
Preheat the oven to 140° C. Roughly chop the nuts and put them in a bowl with the oats and seeds.

Warm the syrup ingredients in a small pan then pour into the bowl with the oats etc and mix with a wooden spoon.

Line a baking tray with parchment paper and spread the granola evenly, no thicker than 1 cm. Bake for around 45 mins. turning two or three times. It will turn a honey colour. It may still be soft but turns crunchy after it has cooled. Stir in the fruit while it‘s cooling. Cool in the tray and then store in an airtight container.

Granola will last up to two weeks stored in this way but, in my house, it rarely lasts longer than two days!

Yummy yummy!

Lucy Bird runs Radish Events, a catering company based in Chateauneuf which specialises in weddings, yacht soirées, dinner parties and CUPCAKES.

Contact details: 06 87 04 03 38 or MAIL or WEBSITE