Swiss-style soaked muesli
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Recipe by Lianne Phillipson Webb
, (or more oats)
1/4 to 1/2 cup
, (flax, sunflower and pumpkin)
, nuts, or seeds that you like
, (dairy, rice or almond) to taste
Combine oats, quinoa flakes, mixed seeds, apricots, raisins and any extra ingredients you would like, and store in a container in fridge or freezer.
The evening before, measure ½ cup of dry mixture into a bowl.
Grate ½ an apple into the mixture and cover with milk of choice
Cover and refrigerate overnight.
In the morning, stir and add extra milk if necessary. Add berries and a splash of maple syrup or honey, if desired.
This dry mixture will keep for a month or so if frozen or refrigerated.