Our Culinary Corner recipes have brought you many a signature dish in the last few months. This one, a Cunard breakfast favourite, is by popular demand. It’s best prepared in advance, so although not quite as simple as ordering breakfast in bed on board, it’ll set you up for a healthy day ashore in the meantime.
150g rolled or quick oats
1 small apple (cored and grated)
Half a pear (cored and grated – skin off)
1-2 tablespoons honey
200g Greek yoghurt
Dash of cinnamon
Fresh or dried figs
Fresh or dried banana
Nuts (e.g. hazelnuts, almonds)
Seeds (e.g. pumpkin, sunflower)
Combine oats and milk then place in the fridge overnight.
In the morning add the grated apple, grated pear, honey (1-2tbsp to taste), yogurt, and cinnamon and mix together.
Place in serving dish and customise with your preferred toppings.
Mark Oldroyd, Executive Chef Cunard, top tip: To reduce calories use semi-skimmed milk and low fat yoghurt. This recipe is best prepared the night before – if you don’t soak the oats overnight then the texture will not be as smooth’