GOOSEBERRY AND ELDERFLOWER BIRCHER MUESLI

GOOSEBERRY AND ELDERFLOWER BIRCHER MUESLI

50g oats  (use jumbo oats or look out for)
60ml/1/4 cup elderflower cordial
60ml/ 1/4 cup water
2-3 tablespoons Greek yoghurt
handful gooseberries, topped and tailed
teaspoon sugar
vanilla extract

This is a dish best prepped the night before, but don’t panic, it’s very simple. First add a teaspoon of sugar per handful of gooseberries and add a scant sticky trickle of vanilla extract and then roast your gooseberries in a 180℃ oven for about 20 minutes or until they collapse in their own syrup slightly. Set aside.
Soak the oats in the elderflower/water mix overnight. You can do it for 5 or 10 minutes before you eat, but overnight really plumps the oats up and makes them even better.
Then next morning, fuelled by the life giving power of tea, tip a couple of tablespoons of Greek yoghurt  and add in your roasted gooseberries. Stir round and then melt into the sweet creamy oats.