Tropical Fruit Bircher Muesli
I used 'Koko' unsweetened coconut milk in this recipe, the yoghurt was 'COYO' dairy free natural coconut milk yoghurt alternative.
Servings: 3 Portions
Ingredients
- 90 g Jumbo Oats
- 250 ml unsweetened Coconut Milk alternative
- 1 Ripe Mango
- 4 Tbls Coconut Milk Yoghurt
- 1 Ripe Passionfruit
- a handful roasted Nuts and Seeds
- a small handful toasted Coconut Flakes
Instructions
- Place the oats in a bowl with enough room for the oats to expand. Cut the ripe mango in half and peel. Place one of the peeled halves in a food processor with the coconut milk. Blitz until you have a smooth thickish liquid. Pour over the oats, cover and refrigerate over night.
- Preheat the oven Fan 160C. Place the nuts and mixed seeds in the oven and bake for approximated 5-6 minutes or until golden brown. Now take the coconut flakes and bake for literally a couple of minutes, my advice would be not to take your eyes off the oven, it takes only seconds to burn!
- The next morning, peel the remaining half of mango and slice finely. Combine most of the mango (leaving a few slices to garnish) with the oats, half of the passionfruit along with the three quarters of the nuts and seeds. Portion into bowls and top with a generous dollop of coconut yoghurt, squeeze the remaining half of the passionfruit over the yoghurt. Top with mango, nuts and seeds. Sprinkle with the toasted coconut flakes and devour.