Bircher Muesli

brunch

Apr 27

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200g rolled oats

200ml cold milk

100ml apple juice

150g yoghurt

2 granny smith apples (cored and roughly grated)

1½tbsp agave nectar

1½tbsp honey

60g raisins

½tsp vanilla extract

½tsp ground cinnamon (optional)

1 lime (juiced)

70g walnuts (roughly chopped & lightly toasted)

Mix together all of the ingredients (except the walnuts) in a bowl, cover and leave in the fridge for an hour or overnight.

To serve, mix in the toasted walnuts and add seasonal fruits or compote on top.

Recipe tweaked from Ottolenghi

Risotto Primavera & Seared Scallops