This recipe we first came across as part of our preparation for the
London to Paris bike ride. Like pasta before a marathon it is slow release carbs. However it is so tasty we now make it simply to the pleasure of it.
A breakfast treat that's good for you and a fantastic summer alternative for porridge lovers.
Serves: 2
Preparation time: 15 minutes plus overnight soaking
Ingredients
- 100g whole rolled jumbo oats
- 100ml skimmed milk
- 50ml cloudy apple juice
- 1 tbsp sultanas
- 1 tbsp chopped dried apricot
- 100g mixed summer berries
- Pinch of sugar
- 1 tsp pumpkin seeds
- 1 tsp sunflower seeds
- 2 tsp chopped mixed nuts
- 1/4 apple, cut into lcm approx pieces
- 4 tbsp natural yoghurt
- 1 tbsp honey
Method
- Put the oats in a bowl and pour over the milk and apple juice. Stir in the sultanas and apricot pieces. Cover and leave in the fridge overnight.
- Put the berries in a saucepan, add the sugar and heat through the mixture until the berries have begun to break down, Pour the compote into a bowl and allow to cool. Cover and leave in the fridge overnight.
- The following morning, stir through the seeds, nuts, apple, yoghurt and honey.
- Divide the muesli between two bowls, add a dollop of the compote and serve.
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Cook's Tip
If you prefer, simply sprinkle the berries on top of the muesli instead of making the compote. Alternatively, serve with the fruit of your choice - mango is delicious. This muesli still tastes great the day after, if you have any left.
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Likey.
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