75gramsgluten free muesliready made is fine, (approximately 187.5 ml or 3/4 cup)
25gramsgluten free rolled oatsapproximately 62.5 ml or 1/4 cup
375mlalmond and coconut milkapproximately 1 1/2 cups
125mlraisinsapproximately 1/2 cup
1medium granny smith applegrated
15mllemon juiceapproximately 1 tablespoon
125mlhazelnutsapproximately 1/2 cup
60mlpomegranate seedsplus 10 ml extra to garnish
10 ml pomegranate seeds
Weigh or measure out the muesli and oats into a glass bowl and add the milk.
Add the raisins and mix then cover and refrigerate overnight.
Before serving, grate the apple directly into the bowl and add lemon juice to prevent browning.
Add the hazelnuts and 60 ml of the pomegranate seeds
Stir everything through but be careful not to make it mushy.
Decant into serving bowls and top with raspberries, pomegranate seeds, pumpkin seeds and a teaspoon of honey on each one and serve.
I used a combination of gluten free muesli and gluten free rolled oats, but you can use all muesli or all oats.If you like it more gloopy, add another 125 ml of almond and coconut milk. If you do not like nut milks you can substitute it with any other dairy or non-dairy alternative.If you do not have honey you may use stevia, maple syrup or agave nectar for sweetening. Adjust the amounts according to your taste. You may find the raisins add enough sweetness and leave out the honey garnish altogether.