Bran Flakes with Yoghurt and Fruit
Aperçu
This is an assembled breakfast bowl rather than a recipe in the usual sense: shop-bought bran flakes stirred through plain yoghurt, topped with halved red grapes and pomegranate seeds, and finished with chia seeds. It carries no country and no cuisine, and it would be dishonest to give it one. Bran flakes are a commercial breakfast cereal, chia seeds are a South American crop that became a global health food product in the last twenty years, and pomegranate arils and grapes are sold in supermarkets everywhere. Nothing in it is specific to a place. That is not a criticism of the dish, which is a perfectly good breakfast and takes five minutes. It is simply what it is, and it sits in the Worldwide Recipes collection rather than being presented as African food. Africa has a great many breakfast cereals and porridges of its own, ogi and koko from fermented maize or millet, uji in East Africa, ful in Egypt, kunun zaki in northern Nigeria, and any of those would be a different entry entirely.
Ingrédients
Préparation
- 1
Pour the bran flakes into a mixing bowl.
- 2
Add the yoghurt, and the milk if you want it, and mix with a tablespoon until the flakes are evenly coated.
- 3
Transfer to a serving bowl and top with the fruit.
- 4
Sprinkle with chia seeds and serve.
Notes de l’Africook
Notes personnelles de Nozuko M- Assemble it just before eating. Bran flakes soften within a few minutes of meeting yoghurt and lose the texture they are there for.
- The milk is there to loosen the yoghurt. Skip it if you want a thicker bowl, or add more for a looser one.
- Any firm fruit works in place of the grapes and pomegranate. Berries, chopped apple and mango all suit it.
- Chia seeds swell in liquid, so if you want them softened rather than crunchy, stir them into the yoghurt ten minutes ahead.
- Double cream yoghurt makes it a noticeably richer bowl, which the recipe explicitly allows for.
A very fast petit-déjeuner for my busy morning. I skipped the 60 ml milk completely because 125 ml of yoghurt from Giant was already enough to coat all the bran flakes. The pomegranate arils bring such a lovely tartness with the grapes.
Mireille, you are so right o. Once the yoghurt is thick enough, adding that extra milk will just turn the whole thing into pap. That pomegranate and grape combination is top tier sha, the tartness really cuts through the heavy bran.
added the optional 60ml of milk to loosen up the plain yoghurt a bit like the recipe said. was worried the flakes would go completely soggy in the bowl but topping it with the chia seeds and fresh grapes gave a grand crunch.
I had the exact same worry about soggy flakes! I add the 60ml of Clover full cream milk to loosen my Lancewood yoghurt, but tossing in a few pumpkin seeds with the grapes keeps it so lekker and crunchy.
Herh pomegranate is so hard to find in Accra markets right now so I swapped for chopped pawpaw. The 250ml of bran flakes mixed with double cream yoghurt makes a very heavy breakfast, took me ages to finish it.
Pawpaw is even better than pomegranate chale! Over here in the Bronx, getting sweet pawpaw is the real struggle oo, so you are lucky in Accra. But double cream yoghurt with bran flakes is far too heavy paa. Next time try plain Greek yoghurt so it doesn't sit in your stomach the whole morning.
chale the red globe grapes give enough sweetness so you dont even need extra sugar. Only thing is if you mix the bran flakes in the yoghurt and wait too long it gets soft paa. Eat it sharp sharp oo.
Chale you speak truth, if you wait small it turns soft like porridge paa! But herh, here in the Bronx I use the thick Greek yoghurt instead, it holds the crunch a bit longer oo.
Used full fat yoghurt sha, got the pomegranate arils from Tesco down the road. That crunch from the seeds and the red globe grapes with the coated flakes e sweet o, very fast breakfast before work.
A friend sent me the link to this last week. Couldn't find any pomegranate arils in my local corner shop so I had to trek over to the big Tesco Extra in Cardiff Bay, but it was well worth it. You're spot on about using full fat yoghurt, makes the whole thing feel far richer alongside that crunch from the seeds.