Nikki Duffy's Apple Muesli
This is a very simple, very scrummy breakfast - a cool alternative to a bowl of steaming porridge, but just as filling. It takes a few minutes to put together the night before, then it’s all ready for you in the morning.
For babies: If you’re giving this to a younger baby, you can whiz the oats in a food processor first to chop them finely. Mix the oats with apple or pear purée instead of grated apple.
For older children and grown-ups: Try adding seeds or nuts to the mix. I often add lightly crushed linseeds for a dose of omega-3 fatty acids.
Per adult serving
1 medium dessert apple
About 75g porridge oats (not jumbo oats)
About 150ml apple juice
Plain, full-fat yoghurt
1 tsp honey (optional)
Grate the apple into a large cereal bowl (you don’t need to peel it, but make sure there are no big bits of skin in the mix). Stir in the oats, then add enough apple juice to just cover the mixture. Give it another good stir, then cover and leave somewhere cool overnight.
If you’ve put the muesli in the fridge, you’ll need to give it a little time to come to room temperature before serving. Uncover the bowl, stir the muesli again, then serve with a good dollop of yoghurt on top and a trickle of honey, if you like (but not for under-ones).
© From “River Cottage Baby and Toddler Cookbook”, published May 2011 (Bloomsbury Publishing)