A summery yet healthy alternative to porridge? This is it. From wholefoods-focused writer Tony Chiodo’s Feel Good Food, this multi-grain bircher requires a little pre-soaking overnight – meaning that breakfast is ready in a flash come morning. And it’s pleasingly adaptable depending on what fruit you use…
¼ cup each of: rolled oats, rolled barley, quinoa flakes and rye flakes
1 tablespoon sunflower seeds
1 teaspoon each of: sesame seeds, linseeds, natural vanilla extract
½ teaspoon ground cinnamon
1 cup apple juice
1 cup plain yoghurt
2 granny smith apples, cored and finely sliced
150 g fresh raspberries
This is a breakfast for a hot summer morning. Prepare most of it the night before and finish it off in minutes the next day. For a tropical variation, try soaking with orange juice and adding mango instead of the raspberries. If you like, you can also substitute walnuts and almonds for the seeds. This is a great morning starter with lots of roughage to prime the day.
Combine the oats, barley, quinoa, rye, sunflower seeds, sesame seeds, linseeds, vanilla and cinnamon in a bowl. Pour over the apple juice, stir through to combine, then cover and leave to soak overnight in the refrigerator. To serve, fold through the yoghurt and top with the apple slices and raspberries.