This is a quick and easy bircher breakfast, but if you have more time or the inclination, puree half the mango flesh and half of the strawberries in a blender first. Fold it through the oat mixture before stirring in the remaining chopped strawberries and mango. Delicious!
Prep Time: 10 minutes
Soak Time: 1 hour – Overnight
Dietary Info: Wheat Free, Vegetarian
- 150g jumbo porridge oats
- 100ml whole milk
- 400ml natural yoghurt
- 2 large mangoes, peeled and cubed
- 140g strawberries, hulled and roughly chopped
- 20g sunflower seeds
- 4 strawberries, hulled and sliced
- Place the oats in a bowl.
- Pour over the milk and yoghurt. Stir together.
- Add the mango and strawberries, reserving a few cubes of mango t decorate the top if you like. Mix until well combined.
- Cover and chill in the fridge for 1 hour, or overnight. You can eve make it before you jump in the shower in the morning. By the time you’re dressed, it’ll be ready to eat.
- Give the muesli a good stir and spoon into serving bowls.
- Sprinkle with sunflowers seeds and top with the sliced strawberries and mango cubes you reserved.
To prepare the mangoes, cut the mango in half down either side of the flat stone that runs through the centre of the fruit, so that you end up with two fleshy halves. Now take each mango half and cut into the flesh, making quite chunky diagonal pieces – take care not to cut through the skin. Turn each half inside out, then slice away the chunks of mango that stand proud from the skin. Cut the flesh from around the stones.
Photo Credit: Diet for Food Lovers, by Jennifer Irvine. Published by the Orion Group, available on Amazon.