Our panel of early risers have some sprightly suggestions for a springtime breakfast
Breakfast normally means porridge, but what are the alternatives in spring?
It’s a truth universally acknowledged that most breakfast binds can be solved with oats. But when porridge doesn’t float your boat, it’s got to be bircher muesli or overnight oats. “I have always been a bit rude about overnight oats,” says Will Bowlby, co-founder of Kricket, whose Shoreditch arm recently launched a breakfast menu. “But when the weather is warm, soaking oats in coconut water, mixing them with jaggery, then throwing in things like fresh coconut, rhubarb or raspberries is a really nice alternative to porridge.”
And it’s those extras that will set your oats apart, says Nia Burr of Esters in north London. “Flavour a big batch of yoghurt at the beginning of the week with honey and some kind of citrus, such as lime or blood orange, and make a rhubarb compote,” she says. “We then top it all off with a polenta-based crumb mixed with pumpkin seeds [though any nuts or seeds would be delicious.” Keep all the different elements separate, “so it doesn’t become stodgy”, then simply build your bowl in the morning. Alternatively, Bowlby would strain Greek yoghurt overnight (“it makes it really luscious”) and mixes with condensed milk and fresh vanilla. “Serve it with poached fruit and granola – we roast oats, almonds, cashews, barberries, coconut, orange juice and jaggery.”
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