Breakfasts

Very Berry Fruity Porridge

Try our Quick & Creamy porridge oats to make this tasty recipe... don't forget they're made with nature friendly oats from British farms, so they're doubly good.

Serves: 2     Prep time: 5 mins     Cook time: 5 mins

1 cup of Jordans Porridge oats (use your favourite type)
1 cup apple juice
1 cup milk
½ cup dried cranberries
¼ cup dried blueberries
¼ cup pumpkin seeds
1 tbsp linseeds
Honey, to serve
Grated apple, to serve

  1. Put al the ingredients in a pan over a medium heat. Bring to the boil, stirring often, for 3 minutes. With the apple juice, this porridge will catch on the pan more than porridge made with water, so watch for that.
  2. Serve with honey, and grated apple, if preferred.


Breakfast Loaf

This is a tasty way to start the day, and the slow release energy of the Jordans Oats will keep you going until lunchtime. If you don’t have our Organic Porridge oats to hand, our Chunky Traditional oats will work just as well.

Makes: 1 x 900g/ 2lb loaf     Prep time: 10 mins (plus rising)     Cook time: 40 mins

200g Jordans Organic Porridge Oats
400g Strong White Bread Flour
1 x 7g sachet Easy Bake Yeast
100g sultanas
1 tsp sugar
6 tbsp clear English honey
40g melted butter
400ml warm water
Milk, for brushing

  1. Have ready a 2lb loaf tin. Mix together in a large bowl, or in a heap on a clean work surface, the oats, flour, yeast, sultanas and sugar. Combine the honey, butter and water. Make a well in the centre of the dry ingredients and pour the honey mix in. Stir together.
  2. If working in a bowl, transfer to a floured surface, and knead for 10 minutes, or until the mixture becomes smoother. Set on a floured board and cover with a damp tea towel.
  3. Put in a warm place to rise for 30 minutes, or until doubled in size. Alternatively, put in an oven set to 50 C.
  4. Preheat the oven to 180 C fan/ 200 C/ Mk 6.
  5. Knead the risen dough lightly, and roll into a ball. Put into the loaf tin with smooth side uppermost. Brush with a little milk, and sprinkle with a few oats, and bake for 40 minutes. The bread is cooked when it just comes away from the sides.
  6. Put on a wire rack to cool. Slice thickly and toast if desired. Delicious with set honey.


Perfect Porridge

Porridge is a great way to start the day, and an ideal way to insulate against freezing winter mornings. Everyone seems to have a slightly different way of cooking and eating their oats. Some people add salt, others don't. Some cook with water, others prefer milk, others apple juice. And as for toppings, the list is endless. The traditional toppings of brown sugar, honey or just milk are all great, but we thought some more interesting toppings could brighten breakfast even more, so here you go:

First, cook your porridge according to your or your family’s personal preference, then why not try:

Very Berry - spoon 70g blueberries over your porridge, and then drizzle a tablespoonful of clear honey over the top.

Maple Marvel - Drizzle with maple syrup and sprinkle with dried cranberries.

Well Seeded - Toast 2 tablespoons of pumpkin and sunflower seeds to bring out their flavour. Mix them through your porridge with 50g blackberries.

Tropical Treat - Peel and chop a whole, ripe kiwi – to do this, stand the kiwi on its end on a chopping board, and cut down the sides with a sharp knife, leaving a disc of skin on the top which you can use to turn it. Then simply cut off the two ends, leaving a kiwi ready to be chopped. Spoon this over your porridge with 2 tablespoons of chopped papaya.


Organic Muesli Bread

When Jordans fan Linda Read emailed to say she used our Organic Muesli to make her favourite muesli bread we wanted to know more. Linda’s husband is the genius behind this lovely recipe, perfect served warm with a piping hot cup of tea after a chilly winter walk. Thank you Linda.

Makes 2 small loaves, or 1 large one     Prep time: 15 mins (plus 2 hours proving time)     Cook time: 30-40 mins


400g organic strong white bread flour
300ml warm water
1 tsp salt
1 tsp sugar
1 tbsp rapeseed or sunflower oil
100g Jordan’s Organic muesli with vine fruits, nuts and seeds
20g fresh yeast / 1 tbsp active dried yeast / 1 sachet easy bake yeast

  1. Mix the yeast, sugar and water in a jug, and set aside for 10 minutes. Mix the flour, Muesli and salt in the mixing bowl. Pour the yeast liquid into the middle of the flour mixture and add the oil. Mix together, and then knead the mixture to a firm dough. You can adjust the texture by adding more flour or water if needed.
  2. Transfer to a floured board or large bowl, cover with a damp tea towel and leave in a warm place to double in size for about an hour.
  3. Mix it firmly again and divide in half. Shape each half into a round or oval loaf or a shape that you prefer, and place on an oiled baking tray.
  4. Cover with a damp tea towel again, leave in a warm place, and allow to double in size again for about 45 minutes.
  5. Meanwhile, pre heat the oven for 20 minutes to 220ºC or 200ºC in a fan oven. Bake your Muesli loaves for about 30-40 minutes. If they start looking too brown on top then turn your oven down to 200ºC (180ºC fan oven)
Bread is cooked properly if it sounds hollow when tapped underneath. Remove from the oven and place on a rack. Enjoy!