strawberry and macadamia bircher muesli

serves 2

250 g (9 oz) strawberries, hulled

100 g (3½ oz/1 cup) natural muesli

125 ml (4 fl oz/½ cup) non-dairy milk, such as oat, almond, rice or coconut milk

40 g (1½ oz/¼ cup) macadamia nuts, chopped, plus extra, to serve

1 tablespoon xylitol (see note)

Cut 125 g (4½ oz) of the strawberries in half. Put the cut strawberries, muesli, milk, nuts and xylitol into a bowl and stir well to combine. Cover with plastic wrap and refrigerate for at least 1 hour or overnight.

Finely chop the remaining strawberries. Divide the muesli between serving bowls and serve with the diced strawberries and extra nuts scattered on top.

The basis of muesli is oats. If you have a gluten intolerance you can replace the oats with gluten-free corn flakes, buckwheat flakes or quinoa flakes.