Mairzy doats …

…and dozy doats
And liddle lamzy divey
A kiddley divey too,
Wouldn't you?

Or as it says in Johnson’s Dictionary

Oats: A grain, which in England is generally given to horses, but in Scotland appears to support the people.

We both like oats – and porridge and granola are among our two favourite breakfast choices. But having recently broken a tooth on a nut, whilst eating granola, I was a little nervous about the hard bits. So Jamie’s Awesome Granola Dust really appealed. All the same granola ingredients [with added coffee and cocoa!], but blitzed in the processor to a powder. Watch him making it here.

It is so versatile too – I found the recipe in one of the weekend papers, and the serving suggestions were fascinating.

• Serve it with milk,
• add fruit,
• sprinkle it over yoghurt,
• put it in a fruit smoothie,
• make porridge,
• use it in breakfast pancakes,
• make a hot milky drink

… The taste is not overly sweet, and the appearance is not particularly exciting- you suspect it will taste ‘worthy’ – but in fact it tastes delicious! The recipe makes about 32 portions so if you store it in an airtight container, you'll have enough for weeks!

I have just borrowed this book from the library. There are some good recipes in here. Jack goes in for straightforward, thrifty cooking, and seasons the recipes with little anecdotes [I’m not sure she is to everyone’s taste though] But at last I have made oatcakes [aka bannocks] using her recipe. Mine look just as good as hers, I think!

Jack originally published this recipe in the Guardian. It was easier than I thought. Again, it is a recipe which needs a food processor – but what is the point of having a gadget if you do not use it?

Oats for breakfast, oatcakes for supper, oats in my apple crumble topping … sorry Dr Johnson, I am not giving it to the horses!