I’m not a morning person. This surprises a lot of people because apparently I come across as “organised”. I’m usually the first one into the office. Since we moved into town (still not sure that I like being a townie) I’ve been walking the 4 kilometres to work four days a week and recently started going to the gym before work. But seriously, my organisational skill is all an illusion.
I get to work early and have time for the gym beforehand because I lay everything out and pack my gym bag the night before. If I take all the decision making out of the equation it’s all good.
But I often drop the ball on breakfast. To get going in the mornings I need to get up, get dressed and just go, otherwise I start to dither about and everything goes to pot. So sometimes I’m a bit naughty and skip breakfast but that means I end up eating whatever I can get my hands on at morning tea (usually not healthy choices) or feeling lethargic all day. So breakfast of some sort is a must.
I like simple, but I’m not really a cereal gal, plain old toast gets boring and despite being healthy smoothies somehow leave me feeling like I haven’t had any “real” food. Plus the blender wakes up the whole house (not good if you’re trying to sneak out before Miss T realises you’re leaving and starts leg clinging – apparently she’s perfectly fine as long as she doesn’t actually see me go).
I love an egg on toast, or sometimes avacado but avos are expensive and I have to cook an egg. That’s why these are great.. And not just for breakfast. They’re good for Lunchbox snacks or even as dessert warmed up with a little custard.
2 cups muesli (I use some fruit free, sugar free untoasted stuff with lots of raw oats)
1/3 cup rice malt syrup (or honey or maple syrup)
100 grams butter (or similar)
1/2 cup self raising flour
Preheat your oven to 170 Celsius and grease/line a baking tin approximately 16cm x 26cm or thereabouts.
Melt the syrup and butter over a low heat stirring until well combined. Let it cool then whisk in the eggs (make sure it’s cool or you’ll get scrambled eggs).
Combine the flour and muesli in a bow, stir through your butter, syrup eggy mix and pour/scrape into your prepared tin
Bake approximately 20 mins or until set and golden on top.
Let it cool in the pan and then cut into bars/squares or whatever shape you like (a 16 x 26 cm tin cuts nicely into 16 small bars).
Stored in an airtight container they last about a week.
I haven’t tried freezing these yet but will add an update when I do and let you know how they go.
For those of you who are into that sort of thing, made with butter, syrup and fruit free untoasted muesli these work out to about 153 calories per piece with 3 grams of protein, 7 grams of fat (1gram saturated), 21 grams carbohydrates and 2 grams of fibre. These stats will change slightly depending on which muesli, butter/butter substitute etc you use.