Recipe - Multi-coloured breakfast

1 x Apple
1 x Pear
Strawberries
Blueberries

Natural yogurt

Wholegrain muesli
Linseeds
Pumpkin seeds

Serves 2

The recommendation for diabetics is no more than 2 portions of fruit in anyone sitting.  This is my normal breakfast start up.  It's very easy to prepare and allows quite a lot of variation, so long as you keep in mind the GL of the fruit and adjust the portion sizes accordingly.

Preparing the muesli

If you take a look at the packets of just about any muesli, you'll notice that it's rammed out with sugars of various sorts, so probably best avoided.  And if it's got raisins or chopped dates in it, definitely give it a miss.

1 cup Barley Flakes
1 cup Rye Flakes
1 cup coarse Porridge Oats
1/2 cup Malted Wheat Flakes

Measure out and mix together.  Store in a large plastic container for use going forwards.
I get the majority of the flakes from Holland & Barrett.  The malted wheat flakes are a bit more challenging but can be found at Wessex Mill, which is also where I get most of my flour from for baking.

Assembling the dish

Chop the fruit and divide it between two bowls.
Add 2 tablespoons of natural yogurt per bowl.
Add 2 tablespoons of muesli per bowl.
1 dessert spoon of linseeds.
1 teaspoon of pumpkin seeds.

And that's it.  The fruit should be sufficiently sweet to carry the dish and the flaked grains means that you won't be feeling hungry about 10.30, they get you through to lunchtime.

Variations

If you need things a little sweeter then try Persimmon or Sharon Fruit as a substitute for the apple or pear.  These are quite sweet but still better than loading the thing with sugar.  Over the course of the last year, I've used just about every combination of fruit that I can think of and continue to experiment because otherwise it can become rather boring having the same thing day in, day out.  You can also use frozen berries available from every supermarket to change things around and during the winter months.