Sunday, 4 December 2016

A bircher muesli recipe for summer



I have recently been experimenting with some new breakfast options, given that the weather is warming up, and it's (almost) getting too hot for porridge each morning.

I put together this bircher muesli recipe the other week and have been loving having this in the mornings. It only takes about 5-10 minutes to throw together on a Sunday night. The below recipe makes about 3 serves, so if you want it to last a full week, you can make just over double this recipe.

 

You'll need:

- 1 cup of rolled oats
- 1 apple
- A squeeze of lemon juice
- 1 cup of milk
- 1 tablespoon of chia seeds
- 1 tablespoon of pumpkin seeds
- 1 tablespoon of ground cinnamon
- 1 banana (to serve)
- A handful of frozen raspberries (to serve)
- A drizzle of almond butter (to serve)

1. Remove the core from the apple, then grate into a bowl.


2. Add the lemon juice and cinnamon to the bowl, then mix together with the apple.


3. Add the oats, milk, chia seeds and pumpkin seeds, and mix well.


4. Cover the bowl in glad wrap and leave in the fridge overnight.

5. Spoon about a third of the muesli into a bowl, then top with sliced banana, raspberries and almond butter.

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