Fig bircher muesli

Serves 2–3

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Bircher muesli is one of my favourite breakfasts during the warmer months. It can be prepared the night before to avoid the dreaded weekday morning rush.

Dried figs are a good source of potassium and calcium – gram-for-gram they have about twice as much calcium as milk.

100 g (3½ oz/1 cup) rolled oats

2 tablespoons chopped dried figs (or use dried apricots)

200 ml (7 fl oz) milk, plus extra to serve

1 pink or red apple, grated with skin on

1 teaspoon ground cinnamon

2 tablespoons LSA or ground almonds

90 g (3 oz/⅓ cup) plain yoghurt

2–3 fresh figs, quartered

Combine the oats, dried figs and milk in a bowl. Cover with plastic wrap (cling film) and refrigerate for at least 1 hour, or preferably overnight, to allow the milk to soak in.

Stir in the grated apple, cinnamon and half of the LSA. Divide the bircher muesli among serving bowls and top each bowl with a dollop of yoghurt, the fresh figs and the remaining LSA. Serve with a little extra milk, if liked.

Baby’s serve: for a younger baby, blend the bircher muesli, LSA, yoghurt and fresh fig until smooth. For an older baby, keep the puréed consistency lumpier – or don’t purée at all – so that he experiences more texture. You can chop up the fresh fig and stir it through the muesli or serve as finger food on the side.

Toddler’s serve: serve as is.

LSA Made up of ground linseeds, sunflower seeds and almonds, LSA is high in essential fats and other nutrients. It is best not to cook LSA as heat destroys the omega-3 fats. Instead, add to meals at the last minute or sprinkle on top before serving.