Growing up, I was known for my aversion to typical breakfast food. I recoiled from cereal and shrank from toast or eggs. Instead, I reached for leftovers from the night before, even we'd had something like fish. Nowadays, I can't get enough of breakfast and brunch. On weekends I like to experiment; some upcoming posts include duck confit hash and cherry cheesecake French toast.
During the week, there's no time to cook from scratch. Usually I have cereal with pomegranate seeds and bran buds. One morning I wondered if I couldn't start with instant oatmeal, but find a way of boosting the flavour - and nutritional value. I started with the Quaker Oats cinnamon-apple one, and added a couple of shakes of nutmeg, cumin, ground anise, cardamom (not shown) and ground ginger, along with a handful of chopped dried apricots and dried cherries. At the end, I sprinkled some chopped almonds on top for crunch.
It turned out well, and other dried fruit, spices or nuts could be substituted (dried dates, cranberries figs, pears, mangoes, bananas or raisins; cloves, all-spice, cinnamon or turmeric). So could fresh fruit (bananas!) and sweet toppings like maple syrup or honey. The combinations are endless... If you have any tried-and-true suggestions for a breakfast of champions, share them in the comments field.