BEET APPLE & RASPBERRY BIRCHER MUSELI - BIG BATCH
If your household is anything like mine, between 7am and 8.30am is utter chaos. There is only three of us but we manage to be later than we had hoped to be, almost everyday. Getting my son into his uniform, myself into anything made of lycra and my husband into the shower is a task that I like to acheive before 7.45am. If I can get a handle on that, then our breakfast choices are infinitely better, which means a better day for everyone.The key for me is preperation. I make a batch of something on Sunday evening and if for whatever reason, (usually life), I haven't made anything, then at least I have 45 minutes to make something with thought and it be eaten up rather than pushed around the table and later deserted. Here is my Super Beet, Apple & Raspberry Bircher Museli. Can be eaten straight from the fridge or warmed, which my family prefer during winter. Make ahead, enjoy all week.
Author: Dominique Robertson
Recipe type: Breakfast, vegan
Serves: 6 to 8
Y O U N E E D
- 200g oats
- 4 apples, grated
- 30g sunflower seeds
- 30g pumpkin seeds
- 2 tbsp beetroot powder or 2 grated beets
- 4 tbsp chia seeds
- 2 tbsp honey/maple/agave/date to sweeten - or leave out
- 500ml dairy free milk
- 100g fresh raspberries
D O T H I S
- Chop and grate the apples and beets if using fresh, and add into a blender with everything, except for the raspberries, and combine. * I choose to blend it as it breaks down the seeds which my toddler isn't keen on if they're too big. I find that you end up with a much smoother consistancy. Alternatively, add everything into a large mixing bowl and combine. Fold in the raspberries and store in the fridge overnight.
- Serve warmed or chilled, with fresh fruit, yoghurt, cacao nibs, hemp seeds...get creative!