Raspberry and Coconut Muesli Bircher

LEVEL

EASY

TIME

20 MIN

SERVES

6

NUTRITION

CALORIES

334

FAT

7g

PROTEIN

13g

CARBS

56g

INGREDIENTS

3 cups (270g) rolled oats

1 apple, cored and coarsely grated

1 cup (280g) Greek-style vanilla yogurt

1 cup (250ml) apple juice

¾ cup (185ml) coconut milk

1 tsp. vanilla extract

1 tsp. ground cinnamon

1 cup (280g) raspberry yogurt, to serve

For the raspberry jam: 

9 oz. (250g) raspberries, quartered

2 tbsp. coconut sugar

1 tbsp. lemon juice

Recipe Key>>

INSTRUCTIONS

Step 1

Combine the oats, grated apple, vanilla yogurt, apple juice, coconut milk, vanilla extract and cinnamon in a bowl. Cover the bowl and place in the fridge to soak overnight.

Step 2

Meanwhile, to make the raspberry jam, combine the raspberries, sugar and lemon juice in a saucepan.

Step 3

Place over a medium heat, and cook, stirring occasionally, for 7-8 minutes, until it has a jam like consistency. Remove from the heat and set aside to cool.

Step 4

Divide the jam among serving jars or glasses. Top with the oat mixture and raspberry yogurt and serve immediately.

Step 5

Store covered in the refrigerator for up to 3 days.

QUICK TIPS

Raspberries provide a good source of vitamin C, manganese and fiber.

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