Cranachan-style breakfast parfait, park, stars and carols

Weekdays are rush, rush, rush and a quick porridge for breakfast.  Weekends give us time to enjoy breakfasts at a more relaxed pace.  Today I took my inspiration from the creamy crunchy berry Scottish dessert, Cranachan.  It was just the thing to start a busy, fun, festive day.

First of all we went to the park.  I love the old peppercorn tree in the middle.  It's broad branches are just right for small children to climb.

We were also able to watch the mural being painted near the park.  I can't wait until it is finished.

Then we went home to do some painting.  Stars and other Christmas shapes.  These above stars are not the ones we painted at home.  I had too much paint on my hands to take any photos.  We decorated these stars at a carols service we went to tonight.

We had quite a simple picnic at the carols. Hummus, rice crackers, vegies, bread, leftover sausages and cheese.  Followed by fruit, cranberry and chocolate ANZACs and wattleseed truffles.  I had planned to do more cooking but time wasn't on my side. No matter.  What we had was more than adequate.

 

Santa Claus came to the carols on the back of a ute.  Sylvia queued up to have her photo taken with him.  She was given a bag of lollies for her bravery.

Breakfast, like my day, was a rather simple affair.  In fact it was so straightforward it seemed more an idea than a recipe.  I was not sure I should write it up.  But it was both nutritious and delicious.  Creamy without being rich.  Slightly sweet and slightly crunchy.  A fine way to use the fresh raspberries and yoghurt I had on hand.  I am sure it would work well with other berries or fruit.  No doubt, there will be more of this in our summer mornings.

Previously on Green Gourmet Giraffe:
One year ago: Edinburgh cafe - lovecrumbs
Two years ago: CC Country grain and soy bread
Three years ago: Healthy biscuits, interesting buildings
Four years ago: Edinburgh Castle: Queen Anne Cafe
Five years ago: Memories, BBQs, and Bangers & Mash
Six years ago: Nadine’s wild rice salad

Cranachan-style breakfast parfait
serves 1

2 handfuls of rolled oats
100g fresh raspberries (frozen would probably work)
100g plain Greek yoghurt
1 tsp honey, or to taste

Dry fry the oats (ie fry on a heavy based frypan with no oil over medum to high heat) until golden brown and smelling cooked.  Cool.  Meanwhile mix the yoghurt and honey and check sweetness.  Layer half the yoghurt, the oats and the raspberries in a glass or small bowl.  Repeat layers.  Eat and enjoy.

On the Stereo:
Dr. Demento Presents: Greatest Christmas Novelty CD of All Time: Various Artisits