Good morning! If you’re still unsure about what to have for breakfast this morning this is a post for you!
If you follow my WIAW posts with any regularity you will know that I like my bowl of oats in the morning. I prefer hot oatmeal in the colder winter months and load up on overnight oats when its unbearably hot in the summer. Although you can always play around with the ingredients and toppings in your overnight oats creating almost new recipes each time, after having them for more than a week now I wanted to change things up this morning.
This recipe is actually very similar to the recipe for Swiss Bircher Muesli (which was one of my first posts!) but to add even more flavor I added a berry compote with berries that I found in the garden, changed the ratio of yoghurt to oats and added fresh lemon juice for an even fresher taste.
Fresh Summer Muesli
- 1/3 cup porridge oats
- 2/3 cups boiling water + 1 tbsp. cold water
- 3 tbsp. fresh berries (I used blueberries, raspberries and red currants)
- 1 tsp. brown sugar
- 1/2 apple (e.g. Pink Lady), peeled
- lemon juice from 1/4 lemon
- 1 small banana
- 3-4 tbsp. natural yoghurt
- 1.5 tbsp. silvered almonds
- optional: honey
- The night before soak the oats in the boiling water and let it sit on the counter top overnight.
- In the morning prepare the berry compote: In a small pot combine the berries (whichever you find in your garden or have on hand) with 1 tbsp. of water and 1 tsp. brown sugar. Cover up and wait about 5 minutes until the berries form a sweet compote.
- In the meantime, in a small pan toast the silvered almonds if desired.
- Grate the apple and drizzle with the lemon juice to prevent discoloration. Add to the oats.
- Mash the banana and also add to the oats. Mix well to combine oats, apple and banana.
- When the compote is prepared, add the natural yoghurt on top of the oats, spoon the compote over the yoghurt and sprinkle with the almonds.
- Add another drizzle of lemon juice and if desired drizzle some honey on top.