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Home > Recipes > Soaked super muesli

Soaked super muesli
( SERVES 2 )

Aaron Brunet

Publication: Bite

Bite

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Soaked super muesli

Photo by Tam West

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Aaron Burnet soaks his goji berries with rolled oats overnight to make them more digestible.

I’ve been eyeing goji berries from a distance for a while. They’re pretty but something was holding me back. It occurred to me recently that they often get stuck between your teeth — annoying. One night at a friend’s place I soaked a bowl of breakfast goodies for the morning and threw in some gojis as an experiment. Good move — they came out beautifully soft and plump and I saw them in a whole new light. This is like a soaked chia breakfast crossed with bircher muesli, light and soft but with a bit more body. It’s my current favourite and I’ve taken to mixing up a jar of the dry ingredients so I can easily pop some in a bowl to soak before going to bed. Coconut water works well as a liquid, slightly sweeter and more interesting than plain water. You can use 1 full cup rather than ¾ if you want a very soft and moist result. Coconut cream or coconut yoghurt are also great as toppings if you’re after a bit more richness. See if you can hunt down some locally grown bananas to slice on top, they can be more rich and creamy with a slight lemony tang. They grow well in warmer parts of New Zealand and I truly hope they become more wide spread.

Ingredients

½ cup Rolled oats
3 Tbsp Goji berries
2 Tbsp Golden sultanas
2 Tbsp Dried coconut
1 Tbsp Chia seeds
¾ cup Coconut water, for firm texture, more if you like your muesli wetter
1 Golden kiwifruit
1 Kiwifruit
2 small Bananas
1 serving Soy milk, or almond milk to serve

Directions

  1. Soak the oats, goji berries, sultanas, coconut and chia seeds in the coconut water, overnight in the fridge is ideal.
  2. Serve with sliced golden and green kiwifruit and the best bananas you can find, along with a good splash of soy or almond milk.
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http://www.bite.co.nz/recipe/12987/Soaked-super-muesli/

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Bite Magazine

Dedicated to food and wellbeing, Be Well is The New Zealand Herald's weekly Monday magazine that celebrates your relationship with food. Be Well offers recipes and kitchen tips contributed by some of New Zealand's most talented cooks and chefs, reviews and insider knowledge on where to eat in New Zealand and abroad, gardening and fresh food tips as well as new trends to help you live well.
Be Well – Your recipe for life.

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