Pear and walnut bircher muesli

Starting this recipe the night before will result in delicious plump oats that have soaked up all the milk. You could use walnut or soy milk here instead of cow’s milk, and a mild honey instead of the agave nectar. Or just use diluted fruit juice instead.

SERVES 2

PREPARATION TIME: 10 MINUTES

PLUS SOAKING TIME

2 firm pears, coarsely grated

a squeeze of lemon

120g (4¼oz) rolled oats

2 tablespoons mixed seeds

2 tablespoons chopped walnuts

1 tablespoon agave nectar

100ml (3½floz) fresh pear or apple juice

100ml (3½floz) milk or water

1–2 tablespoons plain yoghurt, plus extra to serve

a few walnut halves and fresh pear slices, to serve

The night before, toss the grated pears with the lemon juice to stop them browning and combine with the oats, seeds and 1 tablespoon of the chopped walnuts in a large bowl. Add the agave nectar, pear or apple juice, and the milk or water. Stir well, cover and refrigerate.

The following morning, stir in a spoonful of yoghurt and the remaining chopped walnuts. Divide between two bowls and top with extra yoghurt, walnut halves and fresh pear slices.