Beetroot and Raspberry Bircher Muesli
Prep Time
5 minutes
Cook Time
0 minutes
Servings
2
An earthy autumnal recipe that provides a good dose of fibre and is perfect for using up any beetroot that you have in the bottom of your vegetable drawer.
Use either soy or cow’s milk to ensure a good hit of protein, and boost it further with your favourite high-protein yoghurt.
Will keep in the fridge for 2–3 days.
Nutritional Information
Per Serve
Carbohydrates
23.1 g
Fibre
5.0 g
Saturated fat
1.4 g
Sodium
86.5 mg
Total fat
6.2 g
Total sugars
5.5 g
Per 100g
Carbohydrates
9.2 g
Fibre
2.0 g
Saturated fat
0.6 g
Sodium
34.6 mg
Total fat
2.5 g
Total sugars
2.2 g
Ingredients
- 1/2 cup rolled oats
- 1 tsp pumpkin seeds
- 1 tsp sunflower seeds
- 1 tsp linseeds
- 1 tsp currants
- 1 tsp lemon juice
- 1 tsp lemon zest
- 1/4 cup frozen raspberries
- 1/4 cup beetroot (finely grated)
- 3/4 cup unsweetened soy milk (or use cow’s milk)
- 1/2 cup plain high protein yoghurt
- fresh or frozen berries (extra, for serving)
- ground cinnamon (optional, for topping)
Method
- Add the oats, seeds, currants, lemon juice, zest, beetroot, and raspberries into a bowl.
- Pour the soy milk over the mixture, stir to combine, cover and refrigerate overnight.
- In the morning, stir in the yoghurt to loosen the mixture.
- Transfer the desired serving to a small bowl or ramekin and top with berries and cinnamon.