Apparently it’s going to be a great summer for cherries this year in France. I heard it on the news the other day, something to do with, well, honestly I don’t really remember, I only retained ‘abundance of cherries and early harvesting.’ Well who’s got two thumbs and loooves cherries? This gal. (literally, just stopped typing and pointed my thumbs towards ma face. yup.)
The original breakfast on the go. Perfect for warm sunny mornings and all of the season’s beautiful fruit. Make it your own, change up the flavors, use the recipe as inspiration! Half or double quantities as needed. A 1:1 oats to liquid ratio is good for soaking, and if you want it a bit runnier add some extra liquid in the morning. Soaked oat mixture can be kept in the fridge for two days, but might need a little extra juice/milk.
Serves 2 or more. Vegan & Gluten Free.
- 1 + 1/2 cup whole rolled oats
- 1/4 cup chopped hazelnuts
- Handful each dried apricots and prunes, chopped
- 1/2 teaspoon cinnamon
- 3/4 cup organic, unfiltered apple juice
- 3/4 cup + 1/2 cup unsweetened almond milk, preferably homemade
- 1/2 cup cherries, pitted
- 1 teaspoon local honey or pure maple syrup
- Place the oats, hazelnuts, dried fruit and cinnamon in a large bowl, mix to combine then pour in the apple juice and 3/4 cup of almond milk. The oat mixture should be well covered in liquid. Give everything a good stir and place in the fridge overnight
- In the morning, pit the cherries and give them a rough chop, drizzle over honey or maple syrup and using the back of a fork mash them up a bit. This step is totally optional but I like it because the cherries release their juices and makes for a nice little compote on top of the muesli.
- Remove the muesli from the fridge, divide into two bowls and pour 1/4 cup of almond milk in each, stir to combine (this helps to make the muesli extra creamy)
- Spoon cherry compote on top of the muesli and perhaps a couple chopped hazelnuts. That. Is. It. Dig in!