Power breakfast bowl; Blueberry, blackberry & apple bircher museli

Hello to all my readers! It’s been a busy and thrilling time in my kitchen over the past few weeks, creating recipes and styling ideas for my new cookbook, The Goodness of Nuts & Seeds. It seemed only right I shared this exciting news with you by celebrating a recipe including a few of the wonderful ingredients of the aforementioned for my favourite meal time of the day…breakfast!  This healthy and delicious bowl has proved a sure-fire winner.  I’m a great lover of berries in particular, especially at this favourite time of the year when the summer crops are in full swing and readily available. I particularly love marrying flavours of apple with berries, so I try to integrate it in my breakfast in all kinds of fun ways – all of which lend themselves perfectly to a healthy start of the day.

This recipe is also ideal for those of you with a dairy and gluten-free diet, who also prefer to enjoy raw and natural food and sugars. This one includes delicious almond milk and date syrup – although agave syrup would also be a worthy substitute. Left in jars or bowls, this will last in the fridge for 2-3 days (more if you don’t use nut milk but just a combination of juice and yoghurt). During busy times like the present, this pre-prepared breakfast is a lifesaver.

I love seeing you cook from the blog and hearing your thoughts. Don’t forget to share with me on instagram using #prettyediblestylist @prettyediblestylist There’s a host of new and exciting recipes for the upcoming book for you all to see and enjoy!

Apple, blackberry & blueberry bircher museli

Apple, blackberry & blueberry bircher museli
Serves 3-4

150g rolled oats, gluten-free available
100ml fresh apple & pear juice
450ml unsweetened almond milk
1 – 2 cox or braeburn apples, cored and coarsely grated
100g blackberries
100g blueberries
50g soft dates, finely chopped
1 ½ tbsp mixture of seeds (such as linseed, hemp and chai seeds)
4-6 tsp date syrup or agave nectar

1. In a bowl, mix together the oats with the apple juice, almond milk, grated apple and dates. Using the back of a fork, delicately squash half of the blackberries and blueberries, then stir into the mixture. Place some clingfilm over the top of the bowl and leave in the refrigerator to soak over night.

2. When ready to serve, divide between bowls and top with the remaining fruit, seeds, and a drizzle of date syrup or agave nectar (add a few more berries and slices of additional apple if you so wish)

Recipe, styling & photography; Natalie Seldon (prettyediblestylist)

About prettyediblestylist

Cookbook author, Food and recipe writer, Food and Prop stylist, Photographer, Jo Malone London stylist, Estella Cupcakes founder. Instagram: @prettyediblestylist
This entry was posted in Food and Props styling, Recipes and tagged , , , , , , , , , , , , , , , , , , , , , , , , , , , , . Bookmark the permalink.

Please feel free to share your thoughts!