A January Breakfast

This is a lovely January breakfast - making the most of both grapefruits and pomegranate. Serves two as a full breakfast, or four as part of a larger breakfast spread. 

Serves 2

Ingredients:
2 grapefruits (one white, one red)
1 heaped tsp butter
1 tsp runny honey, plus a little extra for drizzling 
2 tbsp oats
1 tbsp flaked almonds
Pinch of flaked sea salt
⅛ tsp cinnamon
3-4 tbsp natural or greek yoghurt
2 tbsp pomegranate

Method:

1. Heat a frying pan over a medium heat and add the butter. When it’s melted and starting to foam, add the honey.

2. Swirl these around the pan before adding the oats, flaked almonds, cinnamon and salt. Cook for a few minutes until all the dry ingredients have absorbed the butter and honey and they are beginning to crisp. Set pan aside.

3. Using a sharp knife, remove the peel and pith from the grapefruit and cut the flesh into slices. Arrange onto a serving plate - or divide between two smaller plates.

4. Top the grapefruit slices with yoghurt, then the oat mix. Finish with a drizzle of honey and a scattering of pomegranate.