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.
About this post -
Recipe and photo credit by Seasonal Berries