Muesli-recipe

Overnight Coconut Muesli Recipe

Indulge in a deliciously healthy breakfast of bircher muesli, which is perfect for a busy working morning. Simply prepare overnight, store in the fridge (or for at least two hours if you can’t wait that long) and enjoy for breakfast with fresh fruit, chia seeds and a cup of coffee.

RELATED: Plum and Yoghurt Muesli Pots

Ingredients

2 cups rolled oats

2 cups coconut water

1/2 cup flaked almonds

1 tbsp Greek yoghurt

Method

  1. Combine the oats, coconut water, chia seeds, flaked almonds and shredded coconut. Stir, then place in the fridge overnight to set.
  2. Scoop the mixture out of the large bowl, then serve with Greek yoghurt or additional milk to make it creamy.
  3. Top with walnuts, fresh fruit, mint, seeds and honey.

Images via Simple Provisions

April 22, 2015

Super Muesli Recipe

Start your day off right with Michelle Bridges’ muesli recipe, packed with nutrition and flavour, with none of the nasties of store-bought muesli.

Store-bought muesli can often contain lots of added sugar – it’s much better to make your own. The sweetness here comes from the cranberries and mango, while the flaxseed and wheatgerm really crank this up into ‘super’ territory. 

Recipe from Superfoods Cookbook: The facts, the foods and the recipes – feel great, get fit and lose weight by Michelle Bridges, photography by Henryk Lobaczewski and Julie Renouf. Published by Viking, RRP $29.99.

Serves: 2
Prep: 5 minutes. Calories per serve: 392

Ingredients
2⁄3 cup (50 g) bran
1⁄2 cup (45 g) traditional rolled oats
1⁄4 cup (35 g) dried cranberries
20 g dried mango, chopped
2 tablespoons raw wheatgerm
1 tablespoon flaxseed
1⁄2 mango, peeled and chopped
1 cup (250 ml) low-cal milk

Method
1. Combine the bran, oats, cranberries, dried mango, wheatgerm and flaxseed in a bowl. Divide between two serving bowls. Add fresh mango and milk to serve.

Tip: You can make a big batch of this super muesli and store it in an airtight container in a cool dry place for up to one month (346 cal per 100 g/1 cup).

Variation: Replace the mango with 1⁄2 cup drained apricot halves in natural juice and 50 g raspberries (400 cal per serve).

What’s your go-to breakfast?

superfoods

February 6, 2014