This is such a filling breakfast option, and the subtle flavours of lychee and rosewater make you feel like you’re on a tropical island! Make enough to last the working week, and you’ll never rush out the door feeling guilty about not having had a proper breakfast again.
Makes 4 serves
Takes 5 minutes plus overnight soaking time
1 cup jumbo rolled oats
½ cup slivered almonds, plus extra for serving
1 cup raspberries
565g can lychees, drained and syrup reserved
1 cup natural yoghurt
½ cup coconut milk
1 Tbsp rosewater
½ tsp vanilla extract
Combine oats, almonds, half of the raspberries, half of the lychees, lychee syrup, yoghurt, coconut milk, rosewater and vanilla in a large bowl. Cover, and refrigerate overnight.
In the morning, check the consistency and add a little more coconut milk if you’d like a looser muesli. Divide between 4 bowls (or sealable jars if you’re making breakfast for the week), top with remaining lychees and raspberries and a sprinkling of extra almonds.
Tip: You can make this breakfast gluten-free by using gluten-free oats, or naturally gluten-free grains like quinoa or buckwheat. You will need to cook quinoa or buckwheat according to packet directions before you soak them. To make this dairy-free