Raspberry and Coconut Muesli Bircher
LEVEL
EASY
TIME
20 MIN
SERVES
6
NUTRITION
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
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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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