(original recipe by Tony Chiodo)

This is a quick easy recipe that will set you up for a wholesome breakfast throughout the week. All you need to do is pre-soak it the night before. It works well as a travel breakfast. Spoon into a jar, seal and enjoy when required.

What you will need:

¼ cup rolled oats
¼ cup rolled barley
¼ cup quinoa flakes
¼ cup rye flakes
¼ cup shredded coconut
¼ cup chia seeds
2 tbsp sunflower seeds
2 tbsp pumpkin seeds
1 tbsp sesame seeds
1 tbsp linseeds
1 tsp natural vanilla extract
1 tsp ground cinnamon
1 cup apple juice (freshly squeezed if possible)
1 cup plain yoghurt
Fresh fruit and nuts of your choice for topping

What you will need to do:

Combine oats, barley, quinoa, rye, seeds, vanilla and cinnamon in a bowl. Pour over the apple juice, stir through to combine, then cover and leave to soak overnight in the fridge.

To serve, mix with the yoghurt and top with your choice of fruit and nuts. I personally love frozen raspberries or some banana with a pile of toasted hazelnuts and coconut flakes.


Cath McLellan – Om Tucker

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