“The moment when you first wake up in the morning is the most wonderful of the twenty-four hours. No matter how weary or dreary you may feel, you possess the certainty that, during the day that lies before you, absolutely anything may happen. And the fact that it practically always doesn’t, matters not a jot. The possibility is always there.” ~ Monica Baldwin

That’s exactly why I love mornings. I usually jump out of bed, excited about a full day of possibilities lying ahead. And even when I know for certain that it won’t be eventful, there’s always breakfast. By far my favorite meal of the day, although I usually have the same bowl of oatmeal and the same cup of tea. The combination never gets old.

I recently described a typical Dutch and a typical Italian breakfast to a friend who was doing research on breakfast customs throughout the world. The two cannot be more different. As I mentioned earlier, an Italian breakfast is a quick affair. You storm into your local bar, order your cappuccio and cornetto, dip the latter into the former, hastily gulp the soggy substance down and be on your way.

The Dutch morning meal is much more private, enjoyed leisurely in the safe environment of the home, with a newspaper and maybe even still with your pj’s on. We eat a substantial meal of bread or crackers with an array of toppings. From ‘appelstroop’ (apple syrup), to cheese to ‘hagelslag’ (chocolate sprinkles) to peanut butter. At the average household, you’d find a selection of at least 5 varieties at the breakfast table.

I make myself a big mug of milky tea and wrap my hands around it, while I read the news. I have a big bowl of oatmeal (check this luxurious Sunday morning version) or cereals. Although there’s much to love about Italian habits, I’ll never be able to start my day so hastily. Even in the unfortunate situation that I am in a hurry, I still need to EAT. These oatmeal bran bars are perfect for when you have to have something on the fly.

Oatmeal bran bars

Makes about 6 large bars

• 2 cups oatmeal (200 grams)
• ½ cup bran (50 grams)
• ½ cup raisins (100 grams)
• ½ cup dried cranberries (100 grams)
• 1 (or 2) tablespoons cane sugar
• ½ teaspoon cinnamon
• pinch of salt
• ¾ cup milk (about 200 ml)
• 1 egg, beaten
• 1 tablespoon flour

Preheat the oven to 180 degrees Celcius. Grease a square baking dish with butter or non-stick cooking spray.
In a bowl, combine all ingredients to a smooth ‘batter’. If it looks too wet, add a tiny bit of flour.
Spread the mix in the baking dish and bake for about 15-20 minutes until cooked. Let cool completely and cut into bars. They are supposed to stay chewy, so wrap them firmly in cling wrap to transport.