I love the fresh, naturally sweet taste of this seasonal museli. It’s perfect as we transition into Spring and easy to prep the night before so that you have a relaxed hassle free breakfast. This recipe is for two people or two servings:
1 Cup of organic jumbo oats, 1 tablespoon of chia seeds & 1 tablespoon of hazelnuts, bashed up
1 Pinch, or drop, of cinnamon & vanilla paste (I use spice drops by Holy Lama)
2 Cups of almond milk (you can also use cashew, oat or coconut)
1 Apple grated & juice of 2 clementines
For the compote: 8 conference pears, handful of golden raisins & juice plus zest of 2 clementines.
Method: simply mix all these ingredients together in a cereal bowl, making sure there is a little fluid resting over the top of the dry ingredients so that the oats and chia seeds can expand. Put in the fridge overnight.
Meanwhile skin the pears and chop, add to a saucepan with the zest and juice of the clementines, as well as the golden raisins. Poach slowly until just tender. This is enough for quite a few servings so I like to freeze little batches that can be used for puddings and breakfasts whenever you need.
To serve start with half a bowl of bircher museli and top with the compote. You could lightly toast some extra hazlenuts to finish and add honey, but it really is sweet enough.
I hope you love this one as much as I do! Happy, healthy breakfast. xAmber