Spices of Christmas- Recipe 3
Breakfasts don’t come much heartier than this Saffron Chia Muesli paired with a Ahmad Vanilla Tranquillity black tea.
The sweet scent of vanilla blends delightfully with the creaminess of the oats, making this a breakfast worth waiting for.
"One of my favourite things to make in the summer is a soaked muesli, so simple and refreshing, and you can pretty much make it whatever flavour you like! It had to be saffron and cardamom this time, echoing those summer colours, topped with colourful berries and pistachios. I also made it a little light with lots of chia seeds – I do love mixing oats and chia – oats for the creaminess and chia for the lightness!" Mira Manek
- 6-7 tablespoons, 70g oats
- 200-250ml nut milk (or any milk of choice), around 1 cup
- 1 apple, grated
- 2 teaspoons flax seeds
- 2 tablespoons chia seeds
- 1 tablespoon pumpkin seeds
- pinch of saffron
- 1/2 teaspoon Spice Kitchen ground cardamom
- 2 tablespoons of honey, depending on how sweet you like it!
- 2 tablespoons coconut yoghurt per bowl
- handful blueberries
- handful raspberries
- sprinkle of pistachios
- a few walnuts
- Soak together all the ingredients for the bowl and stir well.
- Leave to soak for a few hours or overnight (you can also just soak for an hour but the longer the better!).
- When serving in the morning, you might need to add a little more milk and do taste for sweetness.
- If you love a little extra crunch in the muesli, I’d recommend stirring in some broken walnuts.
For more yummy recipe follow Mira Manek @miramanek