Soaking oats and buckwheat overnight in apple juice and yogurt adds a touch of natural sweetness to this cinnamon-spiced bircher muesli. Top with apples, figs and chopped nuts for a wholesome vegan breakfast.
100g (1 cup) Mornflake Superfast oats
50g (¼ cup) buckwheat groats
180ml (¾ cup) apple juice
60ml (½ cup) dairy-free yoghurt
1 apple, grated
50g (3) dried figs, chopped
1 tbsp brown rice syrup
1 tsp cinnamon
2 fresh figs
A handful of mixed nuts
A drizzle of brown rice syrup
Put all of the ingredients except the grated apple into a large bowl and stir well, then cover and place in the fridge overnight.
In the morning, stir in the grated apple and divide the bircher muesli between 2 bowls.
Top with sliced figs, mixed nuts and a drizzle of brown rice syrup before serving.
If not eating immediately, store in the fridge for up to 3 days.