Preparation time: 10 minutes
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.
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
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
1) 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.
2) 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.
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.