With sweet summer berries, my muesli bake is a healthy breakfast or snack. This muesli bake breakfast is tasty and unique.Rolling oats, blueberries, raspberries, strawberries, nondairy almond milk, maple syrup, sliced almonds, and walnuts are in this recipe.
– 1 cup of old-fashioned or quick-cooking rolled oat– 1 cup of dairy or non-dairy milk like almond, soy or cow’s milk– 1 cup of mixed fresh or frozen berries like raspberries, blueberries, blackberries and strawberrie
– 1 tablespoon of brown sugar, maple syrup or other natural sweetener (optional)– 1/4 teaspoon of ground cinnamon– Pinch of salt
The milk should be heated in a small saucepan over medium-high heat until it starts to slowly boil. Turn the heat down to medium after adding the oats once it starts to boil. Stir every now and then for 5 minutes.
If you want to use brown sugar or maple syrup, cinnamon, salt, and fresh or frozen berries, add them now. Add two to three more minutes of cooking time, until the muesli gets thicker and the berries are warm all the way through.
Take it off the heat and put it in each bowl. You can add more fresh berries, chopped nuts like almonds or walnuts, or seeds like sunflower or pumpkin if you want to add more texture and flavour.
To make it creamier, add more milk and cook it a little longer until it's the right consistency.
Mix all ingredients except the fresh berries in a jar or container the night before to make overnight oats. Serve with fresh berries in the morning after refrigerating overnight.
Combine berries according to taste or season. Blueberries and raspberries are delicious. Instead of brown sugar, use honey, agave, or other natural sweeteners.
If muesli is too thick, add yoghurt or milk before eating. Enjoy antioxidant-rich and satisfying berry muesli for breakfast any day of the week.