Apple and raspberry bircher
100g (1 cup) rolled oats
1/2 tsp ground cinamon
240ml (1 cup) almond milk, or milk of choice
1 tsp vanilla extract
1 tbs maple syrup
2 apples grated, with skin on
1 tbs sunflower seeds
1 tbs pumpkin seeds
125g (1 cup) fresh or frozen raspberries
Full fat natural yoghurt
Raw pistachios, roughly chopped
Place oats into a medium mixing bowel, add cannon and stir to combine. Add milk, vanilla extract, maple syrup and stir well. Add the grated apples and combine well. Cover the bowel with cling wrap and refrigerate overnight or for at least 20 minutes. If using frozen raspberries, remove from freezer and place in a separate bowl to thaw.
Once the bircher has soaked, uncover and stir to loosen. You can add a little water to help loosen the mixture if needed. Then mash the fresh or thawed raspberries using a folk.
Add the raspberries to the bircher mix and stir to combine. It should turn a beautiful pink colour. Taste and adjust for sweetness and flavour. You may like to add extra cinnamon, berries or maple syrup.
Serve in a breakfast bowl with a tbs of yoghurt, sprinkle of pistachio and a scatter of bee pollen if you wish.
This will keep in the fridge for 3-5 days.