Here’s a simple, healthy, breakfast. Western in inspiration, this is made from mostly local or locally available ingredients. First, we make our own granola, using this recipe. The granola is stored in jars for up to a month or two and ready to eat at a moment’s notice. You can mix in all sorts of nuts and dried fruits, to tailor it to your preference. For this particular breakfast treat, I cubed a ripe Cebu mango and placed it in a bowl. I added half a cup of plain low-fat yoghurt, grocery purchased. Sprinkled several tablespoons of homemade granola on top. I also drizzled a tablespoon of homemade ginger syrup over everything… The ginger syrup was a by-product of crystallized ginger that I made a day or two beforehand.
Yum. The ginger syrup provided an unexpected but delicious flavor twist… You could also mix the ginger syrup directly into the yoghurt, I suppose. Or use the ginger syrup as a sweetener for ginger tea… :)
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Yum! But I really don’t like the taste of plain yogurt, so I’ll try mango-flavored yogurt instead.
Sounds good!
ill try the granola recipe. getting tired of plain oatmeal and oatmeal “arroz caldo”
Fredo, ever tried oatmeal champorado? either with cocoa or ovaltine? Or oatmeal with raisins or other tart dried fruits? Helps being oatmealed out.
on a healthy side but not fond of granola and yogurt.. just don’t like the taste or maybe not fond of healthy foods.. lol
I’m curious and excited about your ginger syrup; care to share us the recipe? Thanks :)
will try the homemade granola recipe…looks delish! and you say it can stay fresh in an airtight container for up to two months…?
chinchix, in humid manila, count on 4 weeks tops. In dry cool north america/canada, it will last up to two months I think. jade186, the ginger syrup was just a byproduct of crystallized ginger. Take young ginger and peel it, simmer it in water for 10-15 minutes unless really big pieces. Drain this, but reserve some ginger water. Weight the simmered ginger and add an equal amount of sugar. Some of the ginger water and let this simmer for 20-25 minutes and let it cool and drip on racks to dry. The remaining syrup is saved and used for things like the granola.
Looks like a healthy recipe, with the perfect combo of mangoes, yogurt, granola and ginger…there are enough anti-oxidants in this bowl for a whole day! Love it!
Are the ingredients in the American granola and the Australian muesli similar?
Looked at the link to the recipe and noted your comment on eating “oatmeal mush”. :) I’m not keen on oatmeal from rolled oats myself, but I love cut oats–they take longer to cook but have such a nicer texture. If you don’t care for typical oatmeal, you should try cut oats instead. Irish steel-cut oats are widely available, and you can also find steel-cut oats from small mills. But for granola, rolled oats are better. I make my own occasionally but don’t use much oil, maybe a tablespoon for a batch.
I’m not a milk+cereal type, but I like yoghurt with cereal, and maple or birch syrup on oatmeal. Good yoghurt is always a pleasure, and fortunately it has become so much easier to find decent yoghurt (ingredients should be simply milk and the starter culture) without all the added garbage that goes into low quality yoghurt.
Hey Connie C: I like oatmeal champorado, too. I haven’t tried it with ovaltine. …will try it one of these days. I usually do it with cocoa. But I found that if you start with a custard consistency of cocoa and boiling water first, it has that wonderful really dark chocolatey color and your oatmeal champorado will not be ANEMIC LOOKING!!!…this is the BAKYA version as Apicio would say..hmmmmm…come to think of it…he has been soooooo quiet lately?….wonder if he went back to Brazil to cool off….must be super duper hot now where he is!…Brazil or Australia is where I should go!
If you have leftover ganache in your freezer, then use that next time for your apos! They can use the extra calories! But for old foggies like us, the cocoa custard champorado is it!
Hi MM,
The ceramic bowl is pretty. Looks like “speckled buff” clay. Another product of a local potter?
Nayannika: if you are in North America, go on e-bay…pottery bowls and not ceramic bowls. Another option…rec centers that offer pottery classes. They usually have a yearly sale made by the students….I have bought quite a few and they are really nice at a fraction of the cost.
nayannika, yes, it’s another locally made bowl. A few months ago I purchased several pieces from local potters at a benefit for a Museum foundation. Most of the pieces were by Joey de Castro, and one larger bowl that I am not sure I have used in a photo was by Adee Mendoza. Some pieces were completely spot on, others had flaws, like glaze that dripped to the bottom of the foot of the bowl, etc. But they were all in the PHP100-300 range, a fantastic price for vessels of this sort, and props for my food photos…
thanks mm. now, i will never let my left over ginger dry up in my counter. ginger syrup is very good idea.
pnyorker and others, best to use YOUNG ginger for crystallized ginger… will have photos up in the days ahead of the ginger used for this recipe.
MM: a while back, you mentioned that Mrs. MM’s relative is a well-known potter? I could be mistaken. Anyway, if ypou happen to know one…ask him or her to make you something called a BUDDHA bowl…it is quite neat…it has a holder where you can nestle the bowl in your hand. Others come in this neat designs where you can nestle your chopsticks or spoon. I saw it in Portland, Oregon at the Farmer’s market….hubby says…not another bowl! But it has become my favourite bowl so far and it is really handy!!!!
bettyq, yes, I think I know the bowls you are referring to, they are nice.
I’ve made candied but not crystallized ginger. Yes, it has to be young so it’ll be less fibrous. I sliced them to desired thickness and boil initially in plain water. I throw it out to lessen the bite of the ginger then start anew with simple syrup (1:1 sugar and water) then simmer ginger slices to desired doneness. I store them in the refrigerator and use the syrup for tea and when I made tapioca (sago) it was great! I use my ginger mostly for gingersnaps because it really gives it that gingery flavor that ginger powder can’t. I chop it finely.
zena, we made gingersnaps too… :)
i usually mix homemade yoghurt with muesli and honey. interesting to add mangoes and ginger syrup. will try to make ginger syrup or ask friends here where i can buy some. i wonder can i make the syrup with leftover ginger in the fridge? how can you tell if ginger is “young”? many thanks!
joyce, young ginger has very thin skin. I will do a post on it soon…
thanks! will look forward to that post then ;P
Thanks for the ginger syrup recipe! I’ll definitely try it ;)
We make our own yoghurt at home using a yoghurt machine, in that way we can control the quality of the yoghurt (high quality milk, no additives whatsoever). A thermos flask can also be used to make your own yoghurt. In my opinion, homemade yoghurt tastes better than the commercial ones, and is more economical too.
how do you make homemade yogurt? is it the same as white lotus? or keffir?Kaffir?
I love the yogurt at CYMA w/ pistahios & honey,yummm