This oat meal involved my usual half steel-cut and half rolled oat blend, cooked with half milk and half water. On the side we have an suddenly obligatory cup of coffee, a darling little jug of almond milk (store-bought because it was on sale and I’m a sucker for almond milk in banana soft serve) and what is the of my jar of Deliciously Ella’s Nutritious Nutella.
This spread turned out rather chunky, on behalf of my perfunctorily pulverised hazelnuts and dates, but it’s scrumptious all the same. Especially when eased into spreadability with some macadamia nut oil. It’s been a splendid topping for porridge and rye crispbreads and pieces of fruit.
Speaking of fruit, look at those lovely quince my mum gifted me from her garden. My home is so sweetly perfumed at present, I’m holding off poached them. Perhaps this weekend…
Today I have clients, a few meetings and I’m visiting my grandmother. It’s looking to be lovely. Happy Wednesday, folks.
What did you have for breakfast today?