An autumnal breakfast idea from Jenny Chandler
160g rolled oats
120g naked barley flakes
4 apples or pears, grated (including the peel, seeds and skin)
Zest of 4 lemons
800ml milk, nut milk, oat milk, apple juice or water
4 apples, peeled and cored, to serve
A good handful of blackberries, blueberries and raspberries, to serve
A pinch of cinnamon
Muscovado sugar, maple syrup or honey, to taste
A dollop of Greek yoghurt
1 handful of roasted hazelnuts, almonds, walnuts, pecans
Mix together the oats, barley, grated fruit, lemon zest and milk and leave to soak overnight.
Stew together the apples, berries and cinnamon with 2 tbsp water and a little sweetness of your choice. Serve the muesli with the hot compote, a blob of cool yoghurt and some roasted nuts sprinkled over the top.
Recipe: Jenny Chandler