300g gluten free oats or quinoa flakes
60g chopped almonds or hazelnuts
30g chopped dates
¼ tsp. fine sea salt
Plain yoghurt to serve
Prepare this one the night before.
Toss the oats, nuts, dates, oatbran and salt into a bowl. Mix together and transfer into a sealable container for storage. For each portion, spoon 115g organic natural yoghurt (goats/sheeps/cows) into a bowl. Thin with 60ml water. Stir in 60g of the mixed muesli. Leave in the refrigerator over night.
Serve with the chopped dates or some stewed apple or pear and some cinnamon and grated nutmeg.