how ?FAT !

For the record, I’m not saying that we should all start swilling full-fat milk.  I’m not remotely qualified to do so. (Although consumption of raw milk is on the rise for a variety of reasons.) But looking at the research, I can’t quite reconcile official dietary guidelines on dairy with some of the latest evidence.  Over the course of more than a week, I made numerous written and telephone request to the Department of Health to see if they could explain to me the rationale behind official dairy guidelines. I’d love it if they ever got around to returning my call.
Meanwhile, in the spirit of healthy eating, and inspired by the  crusade to stop kids scoffing rubbish processed breakfast cereals,  I’ve devised my own very healthy, very tasty version. Whatever you do, don’t substitute the brown puffed rice (available from any health food shop) with sugar/salt/additive laden Rice Crispies!!
Enjoy – with ice-cold full-fat milk if you like.

Healthy Breakfast Rubble

Serves 4

• 160g porridge oats
• 30g brown puffed rice
• 60g chopped nuts (I used brazil, but almonds, pecans or walnuts would also be nice)
• 2 tablespoons mixed seeds
• 2 tablespoons wheat bran
• ½ teaspoon cinnamon
• 1 tbsp. coconut oil or rapeseed oil
• 2 tbsp. honey
• 60g ready to eat dried apricots, chopped

Method.
1. Set the oven to 160°C/325°F. Mix all the dry ingredients including the apricots together in a large bowl.
2. Whisk together the oil and the honey and pour over the mixture. Stir with a wooden spoon until everything is covered with honeyed oil.
3. Spread out on a large baking tray. You need to make the cereal for about 30 minutes, but stir the tray once in a while to make sure everything is evenly cooked. Break up any clumps.
4. Leave to cool in the tray, where it will crisp up nicely. Store in an airtight jar.