Soaking oats and seeds overnight makes them easier to digest, and the muesli will be extra creamy. Great for a quick breakfast straight from the fridge
Prep:5 mins
Serves 2
1 eating apple, coarsely grated50g jumbo porridge oats25g mixed seeds (such as sunflower, pumpkin, sesame and linseed)25g mixed nuts (such as Brazils, hazelnuts, almonds, pecans and walnuts), roughly chopped¼ tsp ground cinnamon100g full-fat natural bio-yogurt1 medium banana, sliced25g organic sultanas
STEP 1Put the grated apple in a bowl and add the oats, seeds, half the nuts and the cinnamon. Toss together well. Stir in the yogurt and 100ml cold water, cover and chill for several hours or overnight. Spoon the muesli into two bowls and top with the sliced banana, sultanas and remaining nuts.
