Honey muesli with raspberries & hazelnuts
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Honey muesli with raspberries & hazelnuts

By Rick Stein

Make your own muesli and boost it with fresh fruit for a wholly satisfying and healthy breakfast to keep you going through the day

  • Prep:20 mins
    Plus overnight soaking
  • Serves 6
  • Easy

Nutrition per serving

  • kcal 274
  • fat 9g
  • saturates 1g
  • carbs 43g
  • sugars 6g
  • fibre 5g
  • protein 8g
  • salt 0.09g

Ingredients

  • 225g porridge oats, jumbo ones give a good texture
  • 125ml freshly squeezed orange juice
  • 225ml natural yogurt, can be low fat
  • 3 tbsp clear honey
  • finely grated zest of 1 lemon
  • 2 red or pink dessert apples
  • 2x 125g punnets raspberries
  • 50g hazelnuts in their skins, lightly toasted and coarsely chopped
  • single cream, to serve (optional)

Method

  1. Mix oats, orange juice and 300ml/½ pint cold water in a bowl. Cover with cling film and leave in the fridge overnight.

  2. The next morning, stir in the yogurt, honey and lemon zest. Quarter and core the apples, grate them in and stir well. Spoon into bowls and top with raspberries and toasted hazelnuts. Pour on a little single cream, if you like.

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