My favourite breakfast. It easily lends itself to seasonal combinations using different grains, seeds and nuts or fruits. A grated apple always makes an appearance, though.
1 handful walnuts
100 g (3½ oz/1 cup) rolled (porridge) oats
2 tablespoons linseeds (flax seeds), roughly crushed
2 teaspoons wheat bran
2 tablespoons pepitas (pumpkin seeds)
150 ml (5 fl oz) milk
300 g (10½ oz) yoghurt
pinch of salt
small handful shelled pistachios
small handful grapes
honey, for drizzling
Coarsely grate one of the apples and roughly chop the walnuts. Place in a bowl and add the oats, linseeds, wheat bran, pepitas, milk, 200 g (7 oz) of the yoghurt and the salt. Stir well to combine, then cover and refrigerate overnight to soak.
The next day, roughly chop the pistachios and coarsely grate the second apple. Finely slice two grapes. Serve the muesli in shallow bowls and top with the apple, remaining yoghurt, grapes, pistachios and a drizzle of honey.
Edited extract from Fruit by Bernadette Worndl, published by Smith Street Books, $55. Photography © Gunda Dittrich. Out November 2018
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