Raspberry and Coconut Muesli Bircher
What You Need
3 cups (270g) rolled oats
1 apple, cored and coarsely grated
1 cup (280g) Greek style vanilla yogurt
1 cup (250ml) apple juice
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
What You Need To Do
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.
Menu Ingredients Information
1234 Divi St. #1000 San Francisco, CA 33945