Gizzi Erskine’s Florida Grapefruit Sunny Bircher Muesli

Serves: 2

Put a spring in your step with this zingy breakfast.The bircher muesli here makes 5-8 portions, while the toppings serves 2.

100g oats

2 tbsp mixed dried tropical fruit, (you can buy this from the supermarket, it has dried pineapple, mango and banana)

2 tbsp chia seeds

1 tbsp flax seeds

handful of almonds, roughly chopped

350ml milk of your choice (almond or drinking coconut works best with the grapefruit)

250ml freshly squeezed ruby red Florida grapefruit juice

1 apple, grated

1 tbsp maple syrup

a dash of all-natural vanilla extract

To serve:

4-6 tbsp Grapefruit Sunny Bircher muesli

2-3 tbsp thick Greek or coconut yoghurt

a couple more slurps of almond or drinking coconut milk

1 Florida grapefruit, peeled and cut into segments

4 tbsp mixed berries (I love strawberries, raspberries, blueberries, redcurrants)

1 kiwi fruit, peeled and cut into slices

Mix all of the ingredients for the bircher muesli together in a bowl and mix well. It will be too wet at this stage but the soaking process drinks up all that liquid and flavor. Now make sure it’s covered with clingfilm or popped in a sealable container and place overnight in the fridge. This stores for 4-5 days.
When you’re ready to eat, split the muesli between two breakfast bowls, top with yoghurt, a slurp of milk and then the fruit and serve straight away.

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