Soaking oats and seeds overnight makes them easier to digest, and the muesli will be extra creamy. Great for a quick breakfast straight from the fridge
Ingredients
1 medium
Apple
(eating; coarsely grated)
50 gm
Quick oats, gluten free, dry
(jumbo porridge)
12 gm
Sunflower seeds
(25g mixed; (such as sunflower; pumpkin; sesame and linseed))
12 gm
Pumpkin seeds (pepitas)
12 gm
Brazil nuts
(25g; such as Brazils; hazelnuts; almonds; pecans and walnuts; roughly chopped)
12 gm
Hazelnuts
1/4 tsp
Cinnamon
(ground)
100 gm
Greek yogurt, plain, 2% M.F.
(100g full-fat natural live)
1 medium
Banana (s)
(sliced)
25 gm
Raisins, seedless (sultana)
(25g organic)
Instructions
Put the grated apple in a bowl and add the oats, seeds, half the nuts and the cinnamon. Toss together well. Stir in the yogurt and 100ml cold water, cover and chill for several hours or overnight. Spoon the muesli into two bowls and top with the sliced banana, sultanas and remaining nuts.
