Fig & Cinnamon Bircher Muesli
Ingredients
- 80g porridge oats
- 1 apple, grated
- 200g full-fat Greek yoghurt
- 200ml semi-skimmed milk
- 1 tsp vanilla essence
- 1 tsp cinnamon
- 1 tsp olive oil
- 4 fresh figs, halved
- 1 tsp honey
- 2 tbsp mixed seeds
Instructions:
Mix the oats, grated apple, Greek yoghurt, milk, vanilla essence and ½ tsp cinnamon in a bowl. Place into a container, cover and refrigerate overnight.
Heat the olive oil in a non-stick frying pan over a medium heat. Place the figs cut-side down and cook without moving them for 2–3 minutes, until lightly golden.
Sprinkle over the remaining ½ tsp cinnamon and drizzle in the honey. Cook for another 30–60 seconds, gently tilting the pan to coat the figs. Remove from the heat and allow to cool.
Store the figs in a separate covered container in the fridge overnight.
In the morning, stir the Bircher and add a splash of milk if you’d like it looser. Top each portion with half the figs and 1 tbsp mixed seeds.
Note - Keep the Bircher and cooked figs in separate covered containers in the fridge for up to 2 days. Let the figs cool before refrigerating, and add the mixed seeds just before serving.