- Mix the yogurt, oats and wheat germ in a bowl then stir in the coconut, toasted hazelnuts and apple juice. Transfer to a plastic container, clip on the lid and chill overnight in the fridge.
- When ready to serve, stir in grated apple and a few blueberries then spoon into dishes, top with extra blueberries, a drizzle of honey, a sprinkle of ground cinnamon and a few extra nuts.
- The remaining soaked muesli will keep in the fridge for 2-3 days, just add a little apple juice if needed, as the oats will continue to swell.
Cook’s tip: If you are not a fan of nuts or have a nut allergy then simply leave them out. If you are allergic to yogurt made with cow’s milk then use goat’s milk or soak in soya milk instead.
Recipe from Seasonal Berries.
There's more recipes in every issue of Yours magazine, out every fortnight on a Tuesday.
Make this super healthy breakfast the night before and then leave in the fridge to soak
500g (1lb 2oz) tub Greek yogurt 200g (7oz) rolled oats 40g (11/2oz) wheat germ 40g (11/2oz) desiccated coconut 50g (2oz) hazelnuts, toasted and roughly chopped 200ml (7fl oz) pressed (cloudy) apple juice To serve per portion ½ Granny Smith apple, cored but not peeled, coarsely grated 50g (2oz) Chilean blueberries 1 tsp runny honey Little ground cinnamon Few extra chopped hazelnuts, optional
Time: 10 minutes Serves: 6 Nutrition: n/a