PREP 15 MINUTES | CHILL OVERNIGHT OR 8 HOURS
1 young coconut
1½ cups quick oats
½ cup full-cream unsweetened
½ teaspoon ground cinnamon
1 red apple, cored and thinly sliced
into rounds with a mandolin
1 banana, sliced
1 tablespoon pumpkin seeds
1 tablespoon skinless hazelnuts,
toasted and halved
Most of the time I use full-cream unsweetened dairy products, as low-fat alternatives can be loaded with hidden sugars. Always check the label, especially if you’re buying vanilla yoghurt – you want a brand with no added sugar. And remember a little full-cream dairy goes a long way! You can also make this a vegan bircher by replacing the yoghurt with a dairy-free alternative.
1 Remove the top from the coconut and strain out the coconut
water into a jug (you will need 1¾ cups of coconut water; if you
don’t have enough, just top up with cold tap water).
2 Scoop out the flesh from inside the coconut, then slice. Place
half the sliced coconut flesh in a large bowl. Place the remaining
flesh into a resealable food storage bag and chill until required.
3 Add the coconut water, oats, half the yoghurt, the cinnamon and
apple to the bowl and stir until well combined. Cover and chill
overnight (or for at least 8 hours).
4 The next morning, add the remaining yoghurt to the bircher
and stir until well combined. Divide evenly among serving
bowls and top with the banana, pumpkin seeds, hazelnuts
and remaining chilled coconut flesh to serve.
CALORIES PER SERVE
CALORIE BOOST PER SERVE
50 calories extra ¼ cup full-cream unsweetened vanilla yoghurt
100 calories 1 extra banana
150 calories extra ½ cup quick oats
200 calories 2 slices raisin toast
Recipe and images from Keeping It Off by Michelle Bridges, published by Pan Macmillan. You can buy the book here.
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