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 eating apple, coarsely grated
- 50g jumbo porridge oats
- 25g mixed seeds (such as sunflower, pumpkin, sesame and linseed)
- 25g mixed nuts (such as Brazils, hazelnuts, almonds, pecans and walnuts), roughly chopped
- ¼ tsp ground cinnamon
- 100g full-fat natural bio-yogurt
- 1 medium banana, sliced
- 25g organic sultanas
Method
- STEP 1
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.
