Apple & Raspberry Bircher with Pistachio Confetti

Recipes taken from The Yoga Kitchen Plan by Kimberly Parsons ( £20, Quadrille) Photography © Laura Edwards

This bircher could easily turn into a bowl of warm goodness in the cooler seasons too

  • 100g rolled oats
  • ½ tbsp ground cinnamon
  • 240ml milk of your choice
  • 1 tsp vanilla extract
  • 1 tbsp maple syrup
  • 2 eating apples, grated (keep the skin on)
  • 1 tbsp sunflower seeds
  • 1 tbsp pumpkin seeds
  • 125g fresh or frozen raspberries
  • To garnish:

  • Full-fat, natural yoghurt
  • Raw pistachios, roughly chopped
  • Bee pollen (optional)
  • Put the oats into a medium mixing bowl, add the cinnamon and stir to combine. Add the milk, vanilla extract and maple syrup and stir again. Now add the grated apples and seeds and stir well. Cover the bowl with cling film and refrigerate overnight or for at least 20 minutes. If using frozen raspberries, remove from the freezer and place in a bowl to thaw.
  • Once the bircher has soaked, uncover and stir to loosen. You may like to add a little water to help loosen the mixture. Mash the fresh or thawed raspberries slightly using a fork. Add the raspberries to the bircher mixture and stir to combine. The bircher will turn a gorgeous light pink colour. Taste and adjust for sweetness and flavour. You may like to add some extra cinnamon, raspberries or maple syrup.
  • Serve the bircher in 2 breakfast bowls with a dollop of yoghurt, a sprinkle of chopped raw pistachio confetti, and a scattering of bee pollen, if wished. Keeps for 3–5 days in the fridge.
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