Raspberry and Coconut Muesli Bircher
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
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.
Meanwhile, to make the raspberry jam, combine the raspberries, sugar and lemon juice in a saucepan.
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.
Divide the jam among serving jars or glasses. Top with the oat mixture and raspberry yogurt and serve immediately.
Store covered in the refrigerator for up to 3 days.
Raspberries provide a good source of vitamin C, manganese and fiber.