Bircher Muesli with Rasberries
by COLETTE PIENAAR
OMG! This is simply delicious and worth going to bed early for … lol … the sooner you get to bed the sooner you can wake up and eat brekkie I recently had breakfast at the Fairmont in Lake Louise Canada and discovered a coconut and blueberry bircher muesli that really got my taste buds singing. So on my return I thought I would try to recreate it.
You will need:
2 cups Raw oats
1 tin Coconut milk (with the cream) – plus you will need to fill the empty tin with another cup of coconut milk (or you could use oat milk, soya milk, almond milk or water. The amount of liquid you add at this stage will change how thick the mixture is. You can always add more if you wanted the next day.)
2 punnets of Rasberries or Blueberries or Blackberries or a combination.
A drizzle of maple syrup if you want to sweeten it (I don’t bother don’t think it needs it)
Mix the oats and milk together well, stir in the sweetener and then the fruit.
Pop the mixture into the fridge and leave it over night.
I love to serve it with a dollop or two of vanilla soya yogurt and a sprinkle of nuts.
Really yummy and filling for breakfast.