One of my favourite things to make in the summer is a soaked muesli, so simple and refreshing, and you can pretty much make it whatever flavour you like! It had to be saffron and cardamom this time, echoing those summer colours, topped with colourful berries and pistachios. I also made it a little light with lots of chia seeds – I do love mixing oats and chia – oats for the creaminess and chia for the lightness! Back then, I didn’t have my chai spice mix as it exists now, but you could certainly add a sprinkle of that inside or on top to jazz it up!
I made this muesli for a yoga brunch I hosted in April 2018 with Lily Silverton at Asma Khan’s restaurants Darjeeling Express in Kingly Court on a gloriously warm London day! Lily lead the group through a wonderfully grounding yoga class for Earth Day – one of the events we hosted in the run up to our first retreat together in May at Poundon House.
Makes 2 bowls
To soak together
6-7 tablespoons, 70g oats
200-250ml nut milk (or any milk of choice), around 1 cup
1 apple, grated
2 teaspoons flax seeds
2 tablespoons chia seeds
1 tablespoon pumpkin seeds
pinch of saffron
1/2 teaspoon ground cardamom
2 tablespoons of honey, depending on how sweet you like it!
Optional garnishings
2 tablespoons coconut yoghurt per bowl
handful blueberries
handful raspberries
sprinkle of pistachios
Soak together all the ingredients for the bowl and stir well. Leave to soak for a few hours or overnight (you can also just soak for an hour but the longer the better!). When serving in the morning, you might need to add a little more milk and do taste for sweetness. If you love a little extra crunch in the muesli, I’d recommend stirring in some broken walnuts.
