First developed by a Swiss doctor back in the 1890’s, this easy, super healthy breakfast can be mixed together the night before, then left in the fridge to soak in a plastic container or smaller individual ones if that suits you better. Stir in grated apple and top generously with blueberries, honey and nuts and you’re good to go.
Preparation time: 10 minutes
500g (1lb 2oz) tub Greek yogurt
200g (7oz) rolled oats
40g (11/2oz) wheat germ
40g (11/2oz) desiccated coconut
50g (2oz) hazelnuts, toasted and roughly chopped
200ml (7fl oz) pressed (cloudy) apple juice
To serve per portion
½ Granny Smith apple, cored but not peeled, coarsely grated
50g (2oz) Chilean blueberries
1 tsp runny honey
Little ground cinnamon
Few extra chopped hazelnuts, optional
Mix the yogurt, oats and wheat germ in a bowl then stir in the coconut, toasted hazelnuts and apple juice.
Transfer to a plastic container, clip on the lid and chill overnight in the fridge.
When ready to serve, stir in grated apple and a few blueberries then spoon into dishes, top with extra blueberries, a drizzle of honey, a sprinkle of ground cinnamon and a few extra nuts, if liked.
The remaining soaked muesli will keep in the fridge for 2-3 days, just add a little apple juice if needed, as the oats will continue to swell.
Cook’s tip - If you are not a fan of nuts or have a nut allergy then simply leave them out. If you are allergic to yogurt made with cow’s milk then use goat’s milk or soak in soya milk instead.
Guest Post Credits - Seasonal Berries